Description
This comforting Potato Soup is a creamy, savory delight perfect for chilly days. Made with tender diced potatoes and carrots simmered in a flavorful broth, then enriched with a smooth homemade white sauce (béchamel), it offers a velvety texture with optional toppings like cheddar cheese and green onions. Easy to prepare on the stovetop, this soup is a classic crowd-pleaser that can be enjoyed as a hearty lunch or dinner.
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 parsley
Instructions
- Prepare the Vegetables: Peel and dice 2 large Russet potatoes into approximately 1/2 inch cubes. Peel and dice 2 large carrots to a similar size. Mince and mash 1 clove of garlic.
- Cook the Vegetables: Place the diced potatoes, carrots, and garlic into a 3-quart or stock pot. Add 3 cups of water, adjusting so the water just barely covers the vegetables. Stir in 1 tablespoon of Better Than Bouillon Chicken or Turkey base, 1/4 cup fresh or 1 tablespoon dried parsley, and 1 teaspoon kosher salt. Bring the mixture to a boil over high heat, then reduce to a steady simmer with the lid vented. Simmer for about 20 minutes or until the vegetables are very tender and easily mashed with a fork.
- Mash the Vegetables: Remove the pot from the heat. Using a potato masher, roughly mash the mixture to your desired texture – either leaving some chunks for a velvety soup or mashing thoroughly for a creamier consistency. Alternatively, use an immersion blender for a smooth soup.
- Make 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 all-purpose flour to form a paste. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, cooking for 1 to 3 minutes while stirring constantly to remove the raw flour taste.
- Add the Milk: Slowly add 4 cups of whole milk to the roux, about 1 cup at a time, whisking continuously to prevent lumps. Maintain medium heat and continue stirring regularly to avoid scorching. Bring the mixture to a boil – visible by consistent bubbles rising from the center – and let it boil for 1 minute, stirring constantly. Remove from heat once thickened.
- Combine and Serve: Pour the finished white sauce into the pot with the mashed vegetables, using a spatula to scrape out all the sauce. Stir gently until combined. Serve the soup warm, garnished with shredded cheddar cheese, chopped green onions, and extra parsley as desired.
- Store Leftovers: Refrigerate any leftover soup for up to 5 days. Avoid freezing, as the potatoes absorb moisture and the sauce may separate and become grainy.
Notes
- You can adjust the texture of the soup by either leaving it chunky, roughly mashing, or blending it smooth with an immersion blender.
- If you don’t have Better Than Bouillon, use bouillon cubes or granules sparingly, as they are saltier.
- Use whole milk for the best creamy texture; lower fat milks may result in a thinner soup.
- Do not freeze the soup to prevent separation and graininess caused by potato starch and sauce interactions.
- Feel free to customize garnishes to your taste, such as adding crispy bacon or sour cream.
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 6g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 6.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2.5g
- Protein: 6g
- Cholesterol: 30mg
