Description
This easy and comforting potato soup recipe features tender diced potatoes and carrots simmered in a flavorful broth, combined with a creamy homemade white sauce (béchamel). Garnished with cheddar cheese, parsley, and green onions, it’s a satisfying dish perfect for chilly days or simple family dinners.
Ingredients
Scale
Vegetables
- 4 cups diced Russet potatoes (about 2 large potatoes, 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 whole milk
Optional Garnishes
- Shredded cheddar cheese
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare Vegetables: Peel and dice the potatoes into approximately 1/2 inch pieces. Peel and dice the carrots to a similar size. Mash and mince one clove of garlic.
- Boil the Vegetables: Place potatoes, carrots, and garlic into a 3-quart pot. Add 3 cups of water, just enough to barely cover the vegetables. Stir in the Better Than Bouillon Chicken Base, chopped parsley, and 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a simmer, venting the lid to allow steam to escape. Simmer for about 20 minutes until vegetables are tender and easily mashed with a fork. Remove from heat.
- Mash the Vegetables: Using a potato masher, roughly mash the cooked vegetables to your preferred texture, leaving some chunks for a velvety consistency or mashing fully for a smoother soup. Alternatively, use an immersion blender for an ultra-smooth texture.
- Make the White Sauce (Béchamel): In a separate 2-quart pot, melt 1/2 cup butter over medium heat. Add 1/2 cup flour and whisk continuously to form a paste. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 1–3 minutes, stirring constantly to remove the raw flour taste.
- Add Milk to Roux: Gradually add 4 cups whole milk to the roux, about 1 cup at a time, whisking well after each addition to prevent lumps. Continue whisking and cooking over medium heat until the sauce comes to a boil. Allow it to boil for 1 minute while stirring to thicken. Remove from heat.
- Combine and Finish: Pour the white sauce into the pot with the mashed vegetables. Stir thoroughly to combine the soup base and creamy sauce evenly.
- Serve and Garnish: Serve the soup warm, garnished with optional shredded cheddar cheese, chopped green onions, and fresh parsley to taste.
- Storage: Store leftovers in the refrigerator for up to 5 days. Avoid freezing to prevent separation and grainy texture.
Notes
- If short on time, warm the milk in a microwave-safe measuring cup for a couple minutes before adding to the flour mixture to speed up the sauce preparation.
- Do not freeze this soup as the potatoes absorb moisture causing the white sauce to separate and degrade texture.
- You can adjust the texture of the soup by mashing more or less or blending it for smoothness.
- Better Than Bouillon Chicken Base can be substituted with bouillon cubes or granules but adjust salt accordingly as those are saltier.
Nutrition
- Serving Size: 1 cup (about 240g)
- Calories: 210
- Sugar: 5g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 5.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
