Description
This easy and comforting Potato Soup recipe features tender diced potatoes and carrots simmered in a savory broth, then combined with a creamy homemade white sauce (béchamel) for a velvety texture. Garnished with shredded cheddar cheese, fresh parsley, and green onions, it makes a perfect hearty meal for chilly days.
Ingredients
Vegetables and Broth
- 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 (best for creaminess)
To Garnish
- Shredded cheddar cheese
- Chopped green onions
- Chopped fresh parsley
Instructions
- Boil the Vegetables: Peel and dice the potatoes into roughly 1/2 inch pieces. Place them in a stock pot or 3-quart pot. Add diced carrots and the mashed garlic clove.
- Add Liquid and Seasoning: Pour in 3 cups of water, just enough to barely cover the vegetables. Stir in 1 tablespoon of Better Than Bouillon Chicken Base, 1/4 cup fresh or 1 tablespoon dried parsley, and 1 teaspoon kosher salt.
- Simmer the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce to medium heat and simmer, uncovered with lid tilted for venting, for about 20 minutes until potatoes and carrots are very tender and easily mashed with a fork. Remove the pot from heat.
- Mash the Veggies: Use a potato masher to roughly mash the vegetables to your preferred texture. You can leave it chunky or pureed, or use an immersion blender for a completely smooth soup.
- Prepare the White Sauce (Béchamel): In a separate 2-quart or larger pot, melt the butter over medium heat. Stir in flour with a whisk to form a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook while stirring constantly for 1–3 minutes to cook out the raw flour taste.
- Add Milk Gradually: Slowly add the milk in 1-cup increments to the roux, whisking thoroughly each time to avoid lumps. Continue until all 4 cups of milk are incorporated.
- Cook the Sauce: Keep stirring frequently over medium heat until the mixture comes to a gentle boil and thickens. Boil for 1 minute while stirring, then remove from heat.
- Combine Soup and Sauce: Pour the white sauce into the mashed vegetable pot, scraping the sauce pot to include all the sauce. Stir well to combine everything.
- Serve: Serve the soup warm, garnished with chopped parsley, shredded cheddar cheese, and chopped green onions.
- Storage: Store leftover soup in the refrigerator for up to 5 days. Avoid freezing as potatoes absorb moisture and can cause the sauce to separate and become grainy.
Notes
- You can adjust the thickness by adding more or less water or milk according to your preference.
- Using whole milk creates a rich and creamy soup, but you can substitute with 2% if desired.
- If you don’t have Better Than Bouillon paste, bouillon cubes or granules can be used but adjust salt carefully as they are saltier.
- The soup is best served fresh and does not freeze well due to texture changes from potatoes.
- For a smoother, ultra-creamy soup, blend fully after simmering vegetables instead of mashing.
- Feel free to add crispy bacon or diced ham as toppings for extra flavor.
