Description
This creamy potato soup recipe features tender diced potatoes and carrots simmered to perfection, combined with a rich béchamel white sauce. Enhanced with garlic, parsley, and topped with shredded cheddar cheese and green onions, this hearty soup is comforting, flavorful, and perfect for a cozy meal.
Ingredients
Scale
Vegetables and Base
- 4 cups diced Russet potatoes (about 2 large potatoes, or 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 (or turkey flavor; see notes for substitutions)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
Béchamel Sauce
- 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
Garnishes
- Cheddar cheese, shredded
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare the Vegetables: Peel and dice the potatoes and carrots into small, evenly sized pieces, about 1/2 inch dice. Add the potatoes, carrots, and minced garlic to a large stockpot or 3-quart pot.
- Add Liquid and Flavorings: Pour in 3 cups of water to cover the vegetables. Stir in the chicken or turkey Better Than Bouillon, fresh or dried parsley, and 1 teaspoon kosher salt to season the soup base.
- Cook the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and vent the lid to let steam escape. Simmer for about 20 minutes until the potatoes and carrots are very tender and easily pierced with a fork.
- Mash the Vegetables: Remove the pot from heat. Using a potato masher, mash the vegetables to your preferred consistency, whether smooth, chunky, or somewhere in between. For an ultra-smooth texture, use an immersion blender.
- Make the White Sauce (Béchamel): While the vegetables cook, melt the butter in a separate 2-quart or larger pot over medium heat. Whisk in the flour, kosher salt, and black pepper, stirring constantly for 1–3 minutes to form a roux without browning.
- Add the Milk: Gradually add the whole milk to the roux, about 1 cup at a time, whisking thoroughly after each addition to avoid lumps. Continue whisking over medium heat until the mixture comes to a boil. Let it boil gently for 1 minute, then remove from heat.
- Combine Soup Components: Pour the hot béchamel sauce into the mashed vegetable mixture. Use a spatula to scrape all the sauce into the pot and stir well until fully combined and creamy.
- Serve and Garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and extra fresh parsley if desired. Serve hot for the best flavor and comfort.
Notes
- You can substitute the chicken base with vegetable broth for a vegetarian version, but note the flavor profile will vary.
- For a smoother soup, use an immersion blender after mashing the vegetables.
- Adjust seasoning with additional salt and pepper to taste before serving.
- This soup thickens as it cools; reheat gently with a splash of milk if needed.
- Use low-fat milk or a non-dairy milk alternative if preferred, though it will alter the creaminess.
