Description

This easy and creamy Potato Soup recipe is a comforting and hearty dish made with diced Russet potatoes, carrots, garlic, and a rich homemade white sauce. It features a velvety texture with tender chunks of vegetables, enhanced by chicken-flavored broth and fresh parsley. Perfect for a cozy meal, garnished with cheddar cheese and green onions, this soup can be whipped up in just 30 minutes and keeps well in the fridge for up to 5 days.

Ingredients

Scale

Vegetables and Broth

4 cups diced Russet potatoes (2 large potatoes, about 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 (chicken or turkey flavor)
1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
1 teaspoon kosher salt

White Sauce (Béchamel)

1/2 cup butter (one stick)
1/2 cup all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups milk (whole milk is best)

Garnishes

Cheddar cheese (shredded)
Chopped green onions
Chopped parsley

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Instructions

Boil the vegetables: Peel and dice the potatoes into 1/2-inch cubes. Place them in a stock pot or 3-quart pot. Peel and dice the carrots roughly the same size and add to the pot. Mince and mash the garlic clove and add it in. Pour 3 cups of water into the pot, just barely covering the vegetables. Add one heaping tablespoon of Better Than Bouillon Chicken Base and 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley). Season with 1 teaspoon kosher salt. Bring the mixture to a boil over high heat, then reduce to medium and simmer, uncovered but vented, for about 20 minutes until the potatoes and carrots are very tender and easily mashed with a fork. Remove from heat.
Mash the vegetables: Use a potato masher to roughly mash the potato and carrot mixture to your preferred texture. You can leave it chunky, mash partially for a velvety consistency, or use an immersion blender for a very smooth soup.
Make the white sauce (béchamel): In a separate 2-quart pot, melt 1/2 cup of butter over medium heat. Once melted, whisk in 1/2 cup of all-purpose flour to form a smooth paste (roux). Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook, stirring constantly, for 1-3 minutes to remove the raw flour taste.
Incorporate the milk: Gradually add 4 cups of whole milk to the roux, about 1 cup at a time, whisking after each addition to prevent lumps. Continue to cook over medium heat while stirring frequently until the mixture comes to a boil and bubbles consistently rise from the center. Allow it to boil for 1 minute while stirring, then remove from heat.
Combine the soup: Pour the prepared white sauce into the pot with the mashed potatoes and vegetables. Use a spatula to scrape all the sauce from the pot and stir everything together thoroughly.
Serve and garnish: Ladle the warm soup into bowls and garnish with extra chopped parsley, shredded cheddar cheese, and chopped green onions as desired.
Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days. Do not freeze, as the potatoes absorb moisture and the white sauce can separate, becoming grainy.

Notes

This Potato Soup recipe is inspired by the granddaughter of an Idaho potato farmer, guaranteeing authentic, creamy, thick, and delicious results.
The soup only takes about 30 minutes to prepare, perfect for a quick weeknight meal.
Using Better Than Bouillon Chicken Base adds deep, rich flavor, but bouillon granules or cubes can be substituted with caution due to their saltiness.
Adjust the texture of the soup by mashing to preference or using an immersion blender for smoothness.
Do not freeze leftovers to maintain soup quality.
The garnishes of cheddar cheese, parsley, and green onions add extra flavor and visual appeal but are optional.

Nutrition

Serving Size: 1 serving
Calories: 273 kcal
Sugar: 8 g
Sodium: 759 mg
Fat: 16 g
Saturated Fat: 10 g
Unsaturated Fat: 5 g
Trans Fat: 1 g
Carbohydrates: 27 g
Fiber: 2 g
Protein: 7 g
Cholesterol: 43 mg