Description
This comforting potato soup recipe combines tender diced potatoes and carrots simmered in a flavorful broth, then blended with a creamy homemade béchamel sauce. Garnished with shredded cheddar cheese, green onions, and fresh parsley, it’s a hearty and delicious dish perfect for warming up any day.
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
Garnishes
- Shredded cheddar cheese
- 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 just cover the vegetables. Stir in the chicken or turkey Better Than Bouillon, parsley, and 1 teaspoon kosher salt.
- Cook the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium, vent the lid, and simmer for about 20 minutes or 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 desired consistency—smooth, chunky, or somewhere in between. For an ultra-smooth soup, an immersion blender can be used.
- Make the White Sauce (Béchamel): While vegetables are cooking, melt the butter in a separate 2-quart or larger pot over medium heat. Whisk in the flour, 1/2 teaspoon kosher salt, and black pepper, cooking for 1–3 minutes while stirring constantly to form a roux.
- Add the Milk: Gradually add the milk to the roux, about 1 cup at a time, whisking thoroughly after each addition to prevent lumps. Continue whisking over medium heat until the mixture boils. Let it boil for 1 minute, then remove from heat.
- Combine Soup Components: Pour the hot white sauce into the vegetable mixture. Use a spatula to scrape all the sauce into the pot, stirring until fully combined and creamy.
- Serve and Garnish: Ladle soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and additional fresh parsley if desired. Serve hot for best enjoyment.
Notes
- You can substitute the chicken Better Than Bouillon with turkey flavor or vegetable broth for a vegetarian option, adjusting salt accordingly.
- Using an immersion blender in step 4 gives an ultra-smooth texture, while mashing by hand retains some chunkiness.
- Add extra garnishes like crispy bacon bits or a dollop of sour cream for variation.
- For a lighter version, use low-fat milk and reduce butter, though this will alter creaminess.
- The soup reheats well and thickens upon standing; thin with additional milk or water as needed before serving.
