Description
This creamy and comforting Potato Soup recipe features tender diced potatoes and carrots simmered in a flavorful broth, combined with a rich homemade béchamel sauce for a smooth and satisfying texture. Garnished with shredded cheddar cheese, green onions, and parsley, it’s perfect for a hearty family meal ready in just 30 minutes.
Ingredients
Scale
Vegetables and Broth
- 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)
- 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
Garnish
- 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 approximately 1/2 inch dice. Add the diced potatoes, carrots, and minced garlic to a large stockpot or 3-quart pot.
- Add Liquid and Flavorings: Pour in 3 cups of water ensuring the vegetables are just covered. Stir in the Better Than Bouillon chicken or turkey base, fresh or dried parsley, and 1 teaspoon kosher salt, mixing well.
- Cook the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium and partially cover the pot with a vented lid. Simmer for about 20 minutes, or until potatoes and carrots are very tender and easily pierced with a fork.
- Mash the Vegetables: Remove the pot from the heat. Use a potato masher to mash the vegetables to your preferred consistency — smooth, chunky, or in between. For an ultra-smooth texture, use an immersion blender to puree the vegetables directly in the pot.
- Make the White Sauce (Béchamel): While the vegetables cook, melt butter in a separate 2-quart or larger pot over medium heat. Whisk in the flour, kosher salt, and black pepper. Cook the roux for 1 to 3 minutes, stirring constantly to avoid browning.
- Add the Milk: Gradually pour in the milk about 1 cup at a time, whisking thoroughly after each addition to prevent lumps. Continue whisking over medium heat until the mixture reaches a boil. Let it boil for 1 minute, then remove from heat.
- Combine Soup Components: Pour the hot white sauce into the mashed vegetable mixture. Use a spatula to scrape all the sauce into the pot and stir everything together until fully combined and creamy.
- Serve and Garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and additional fresh parsley if desired. Serve the soup hot for the best flavor.
Notes
- For a vegetarian version, substitute vegetable broth for the chicken base.
- Use an immersion blender for a smoother, creamier texture instead of mashing.
- Adjust salt and pepper to taste, especially if using low-sodium broth.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Add cooked bacon or ham pieces for non-vegetarian versions with meat.
