Description
A comforting and creamy potato soup made with diced Russet potatoes, carrots, garlic, and a rich homemade white sauce. This easy recipe features a flavorful broth made with chicken bouillon and fresh parsley, finished off with cheddar cheese and green onions for a hearty and delicious meal.
Ingredients
Scale
Vegetables and Broth
- 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)
- 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 milk (whole milk is best)
Garnishes
- Cheddar cheese, shredded
- Chopped green onions
- Chopped parsley
Instructions
- Boil the vegetables. Peel and dice the potatoes into roughly 1/2 inch cubes. Place them in a stock pot or 3-quart pot.
- Add carrots and garlic. Peel and dice the carrots about the same size as the potatoes and add them to the pot along with the smashed and minced garlic clove.
- Add water and bouillon. Pour in 3 cups of water, just barely covering the vegetables. Add 1 tablespoon of Better Than Bouillon Chicken Base (or turkey flavor) for rich flavor.
- Add parsley and salt. Stir in the chopped fresh parsley (or dried parsley) and 1 teaspoon kosher salt.
- Simmer the vegetables. Bring the pot to a boil on high heat. Once boiling, reduce heat to medium and simmer with the lid slightly vented for about 20 minutes until potatoes and carrots are very tender.
- Mash the vegetables. Remove from heat and roughly mash the mixture using a potato masher, leaving it as chunky or smooth as desired.
- Make the béchamel sauce. In a separate 2-quart pot, melt 1/2 cup butter over medium heat. Whisk in 1/2 cup flour to form a paste (roux). Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper and cook for 1-3 minutes, stirring constantly.
- Add milk to the roux. Slowly whisk in the 4 cups of milk, one cup at a time, ensuring a smooth mixture to avoid lumps. Continue whisking over medium heat until the sauce comes to a boil.
- Boil and thicken the sauce. Let the sauce boil for 1 minute while stirring, then remove from heat.
- Combine white sauce with vegetables. Pour the béchamel sauce into the pot with the mashed vegetables and stir thoroughly to combine.
- Serve and garnish. Serve the soup warm, garnished with shredded cheddar cheese, chopped green onions, and extra parsley.
- Store leftovers. Refrigerate any leftovers for up to 5 days. Avoid freezing as the potatoes will absorb moisture and separate the sauce.
Notes
- Use whole milk for the richest and creamiest béchamel sauce.
- Adjust the amount of water to just barely cover the vegetables to retain flavor and thickness.
- Better Than Bouillon offers a richer, less salty flavor compared to bouillon cubes or granules.
- Mashing texture can be adjusted based on preference—from chunky to smooth using an immersion blender.
- Do not freeze leftovers to avoid grainy texture caused by the separation of the white sauce.
- Use fresh parsley for best flavor, but dried works in a pinch.
- Cheddar cheese garnish adds a nice sharpness and creaminess to finish the soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: potato soup, creamy soup, béchamel sauce, easy potato soup, homemade soup, comfort food
