Description
This creamy and comforting Potato Soup recipe features tender diced potatoes and carrots simmered with garlic and chicken broth base, thickened with a rich homemade white sauce (béchamel). Garnished with cheddar cheese, green onions, and parsley, it’s a perfect hearty and satisfying meal for any day.
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 (1 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 parsley
Instructions
- Prepare and boil the vegetables: Peel and dice the potatoes into approximately 1/2 inch pieces, placing them in a 3-quart or stock pot. Peel and dice the carrots to a similar size and add to the pot along with the mashed and minced garlic. Pour in 3 cups of water, just enough to barely cover the vegetables. Add a heaping tablespoon of Better Than Bouillon Chicken Base and the chopped fresh or dried parsley, plus 1 teaspoon kosher salt. Bring the mixture to a boil over high heat, then reduce to medium and simmer, uncovered or with the lid slightly vented, for about 20 minutes until the potatoes and carrots are very tender.
- Mash the vegetables: Remove the pot from heat and use a potato masher to roughly mash the vegetables to your preferred texture—either chunky or smooth. For an ultra-smooth soup, use an immersion blender, but some chunkiness is recommended for a velvety texture.
- Prepare the white sauce (béchamel): In a separate 2-quart or larger pot, melt 1/2 cup butter over medium heat. Once melted, whisk in 1/2 cup flour, stirring constantly to form a paste. Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, cooking for 1-3 minutes while stirring to remove the raw flour taste.
- Add milk and thicken: Slowly pour in the 4 cups of whole milk, adding about 1 cup at a time and whisking continuously to evenly incorporate and prevent lumps. Keep stirring on medium heat until the mixture comes to a boil with consistent bubbling; then let it boil for 1 minute, stirring continuously to prevent scorching. Remove from heat once thickened and smooth.
- Combine soups: Pour the white sauce into the mashed vegetable pot, scraping the white sauce pot with a spatula to incorporate all the sauce. Stir well to combine into a creamy soup.
- Serve and garnish: Serve the potato soup warm, garnished with shredded cheddar cheese, chopped green onions, and extra parsley as desired.
- Store leftovers: Refrigerate leftover soup in a sealed container for up to 5 days. Do not freeze, as the potatoes will absorb moisture making the sauce separate and become grainy.
Notes
- For a smoother soup, use an immersion blender after simmering the vegetables.
- Use whole milk for the richest flavor and best texture in the white sauce.
- Adjust the amount of broth base to your taste, but be cautious as bouillon can be very salty.
- If substituting bouillon cubes or granules for Better Than Bouillon paste, use less since they are saltier.
- Do not freeze the soup due to texture changes caused by the potatoes.
- Serve garnished with cheddar cheese, green onions, and parsley for the best presentation and taste.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 5g
- Sodium: 450mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 35mg
