Description
This hearty and creamy potato soup combines tender diced potatoes and carrots cooked in a flavorful broth, then blended with a rich béchamel sauce made from butter, flour, and whole milk. Garnished with shredded cheddar cheese, green onions, and fresh parsley, it makes a comforting meal perfect for chilly days. Ready in just 30 minutes, this soup serves 8 and offers a delicious balance of creamy texture and savory flavors.
Ingredients
Scale
Vegetables and Broth
- 4 cups diced Russet potatoes (about 2 large potatoes or 2 pounds)
- 1 cup diced carrots (about 2 large carrots)
- 1 clove garlic, mashed and diced
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (or turkey flavor; see notes for substitutions)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
White Sauce (Béchamel)
- 1/2 cup butter (1 stick)
- 1/2 cup all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups whole milk
Garnish
- Cheddar cheese, shredded
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare the Vegetables: Peel and dice the potatoes and carrots into small, evenly sized pieces about 1/2 inch dice to ensure even cooking. Mince the garlic finely.
- Add Vegetables to Pot: Place the diced potatoes, carrots, and minced garlic into a large stockpot or 3-quart pot.
- Add Liquid and Flavorings: Pour in 3 cups of water, just enough to cover the vegetables. Stir in the Better Than Bouillon chicken or turkey base, fresh or dried parsley, and 1 teaspoon of kosher salt to infuse the broth with flavor.
- Cook the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium, partially cover the pot to allow steam to escape, and simmer for about 20 minutes or until the vegetables are very tender and can be easily pierced with a fork.
- Mash the Vegetables: Remove the pot from heat. Use a potato masher to mash the potatoes and carrots to your preferred consistency—smooth, chunky, or somewhere in between. For an ultra-smooth texture, use an immersion blender carefully.
- Make the White Sauce (Béchamel): While the vegetables cook, melt the butter in a separate 2-quart or larger pot over medium heat. Whisk in the flour, kosher salt, and black pepper, stirring constantly for 1–3 minutes to form a roux and cook out the raw flour taste.
- Add the Milk: Gradually add the whole milk to the roux, pouring in about 1 cup at a time while whisking thoroughly to prevent lumps. Continue whisking and cook over medium heat until the mixture thickens and comes to a boil. Allow it to boil for 1 minute, then remove from heat.
- Combine Soup Components: Pour the hot white sauce into the mashed vegetable mixture. Use a spatula to scrape down the sauce pot to get all the sauce. Stir gently until the soup is creamy and fully combined.
- Serve and Garnish: Ladle the soup into bowls. Top each serving with shredded cheddar cheese, chopped green onions, and additional fresh parsley if desired. Serve hot for a comforting meal.
Notes
- You can substitute vegetable broth and omit the chicken base for a vegetarian version.
- Using fresh parsley offers a brighter flavor compared to dried; adjust amounts accordingly.
- Immersion blending gives a creamier texture without needing a blender.
- Make sure to whisk thoroughly when adding milk to avoid lumps in the béchamel sauce.
- For a lower fat option, use reduced-fat milk and reduce the amount of butter.
