Dinner

Creamy Potato Soup with Carrots, Cheddar, and Fresh Herbs Recipe

Bylina Carter October 22, 2025October 22, 2025

Introduction

This easy potato soup recipe is creamy, comforting, and perfect for chilly days. Made with simple ingredients like potatoes, carrots, and a rich white sauce, it’s a satisfying meal that can be ready in under an hour.

A close-up view of a creamy white soup with chunks of vegetables visible inside, showing small bits of green herbs and orange carrot pieces through the smooth texture. On the left side, there is a small pile of bright yellow shredded cheddar cheese topped with chopped green onions and herbs. A silver spoon is partially submerged into the soup at the top left edge of the bowl, which is white with a slightly speckled rim. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
1 cup diced carrots (about 2 large)

1 clove garlic (mashed and diced)
3 cups water

1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor recommended)
1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)

1 teaspoon kosher salt
1/2 cup butter (one stick)
1/2 cup all-purpose flour

1/2 teaspoon kosher salt
1/2 teaspoon black pepper
4 cups milk (whole milk is best)

Cheddar cheese (for garnish)
Chopped green onions (for garnish)
Chopped parsley (for garnish)

Instructions

Step 1: Peel and dice the potatoes into about 1/2-inch cubes. Place them in a stockpot or 3-quart pot.
Step 2: Peel and dice the carrots to a similar size as the potatoes and add them to the pot.
Step 3: Smash and mince the garlic clove, then add it to the pot.

Step 4: Pour in 3 cups of water, just enough to barely cover the vegetables.
Step 5: Stir in a heaping tablespoon of Better Than Bouillon Base. If using bouillon granules or cubes, adjust quantity carefully as they are saltier.
Step 6: Add chopped fresh parsley or dried parsley to the pot.

Step 7: Add 1 teaspoon kosher salt. Bring the mixture to a boil over high heat, then reduce heat to medium to maintain a simmer. Vent the lid to release steam and simmer for about 20 minutes, until vegetables are very tender.
Step 8: Remove from heat and roughly mash the vegetables to your preferred texture using a potato masher or immersion blender for a smoother soup.
Step 9: In a separate 2-quart pot, melt butter over medium heat. Add flour and whisk to form a paste. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 1-3 minutes while stirring constantly.

Step 10: Gradually whisk in the milk, adding 1 cup at a time. Stir thoroughly to avoid lumps.
Step 11: Continue stirring and bring the mixture to a boil. Let it boil for 1 minute while stirring, then remove from heat.
Step 12: Pour the white sauce into the pot with the mashed vegetables. Stir well to combine.

Step 13: Serve warm, garnished with shredded cheddar cheese, chopped green onions, and extra parsley.

Tips & Variations

Use an immersion blender for a creamy, smooth texture or mash lightly for a chunkier soup.
Try substituting turkey or vegetable bouillon base to change the flavor profile.

Add cooked bacon or ham pieces for extra heartiness and flavor.
For a richer soup, substitute half the milk with cream.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. Avoid freezing this soup as the potatoes absorb moisture, causing the sauce to separate and the texture to become grainy.

How to Serve

A close-up view of a thick, creamy white chowder served in a white bowl, containing small bits of orange carrot, green herbs, and white potato pieces mixed throughout the smooth texture. The surface is gently swirled, showing a rich and hearty consistency. A silver spoon is partly dipped into the chowder. The bowl sits on a white marbled surface, with parts of other dishes slightly visible around it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Russet potatoes are best for their fluffy texture when cooked, but Yukon Gold potatoes work well too and add a slightly buttery flavor.

Is there a dairy-free option for this soup?

Yes, substitute the milk with unsweetened plant-based milk like almond or oat milk, and use dairy-free butter alternatives. Keep in mind the flavor and texture will be slightly different.