Description
This easy potato soup recipe combines tender Russet potatoes, carrots, and a flavorful broth with a rich homemade white sauce to create a comforting, creamy soup perfect for any season. Garnish with cheddar cheese, green onions, and fresh parsley for added freshness and taste.
Ingredients
Scale
Vegetables
- 4 cups diced Russet potatoes (about 2 large potatoes, 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 (Bechamel)
- 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
Optional Garnishes
- Shredded cheddar cheese
- Chopped green onions
- Chopped parsley
Instructions
- Prepare the vegetables: Peel and dice the potatoes into about 1/2 inch pieces. Peel and dice the carrots similarly. Smash and mince the garlic clove. Place potatoes, carrots, and garlic into a stock pot or similar-sized pot.
- Add liquid and seasoning: Add 3 cups of water to just barely cover the vegetables. Stir in 1 tablespoon of Better Than Bouillon Chicken Base (or turkey flavor), fresh or dried parsley, and 1 teaspoon kosher salt.
- Simmer the vegetables: Bring the mixture to a boil over high heat, then reduce heat to medium and simmer with the lid tilted to vent for about 20 minutes, or until potatoes and carrots are very tender and easily mashed with a fork.
- Mash the vegetables: Remove from heat and use a potato masher to mash to your desired texture — either chunky or velvety smooth. An immersion blender can be used for a very smooth texture.
- Make the white sauce (bechamel): In a separate 2-quart pot, melt the butter over medium heat. Add flour to form a paste, whisking constantly. Add salt and black pepper and cook for 1-3 minutes to remove raw flour taste, stirring continuously.
- Add milk gradually: Slowly whisk in the milk, about 1 cup at a time, ensuring each addition is fully incorporated to avoid lumps. Continue stirring frequently and heat until the sauce reaches a boil. Allow it to boil gently for 1 minute, stirring constantly to prevent scorching, then remove from heat.
- Combine soup and sauce: Pour the white sauce into the pot with the mashed vegetables and stir well to combine everything evenly.
- Serve: Ladle the soup warm into bowls and garnish with shredded cheddar cheese, chopped green onions, and fresh parsley as desired.
- Storage: Refrigerate any leftovers in an airtight container for up to 5 days. Do not freeze as the texture and quality will be compromised.
Notes
- If short on time, warm the milk in the microwave before adding to the flour and butter to speed up the white sauce preparation.
- The Better Than Bouillon base enhances flavor; if cooking with bouillon cubes or granules, reduce salt accordingly as they are saltier.
- For a smoother soup texture, use an immersion blender after simmering the vegetables.
- Do not freeze this soup because the potatoes absorb moisture and the white sauce can separate and become grainy upon thawing.
- Adjust thickness by adding more water or milk if desired.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 6g
- Sodium: 500mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
