Description
This comforting Potato Soup recipe features tender diced potatoes and carrots simmered in a flavorful broth, blended with a creamy homemade white sauce made from butter, flour, and milk. Finished with cheddar cheese, green onions, and parsley, this hearty soup is perfect for a cozy meal and serves 8 to 8 generous portions.
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; see notes for substitutions)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
Roux and Milk Mixture
- 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
- 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 (about 1/2 inch dice). Add the potatoes, carrots, and minced garlic to a large stockpot or 3-quart pot.
- Add liquid and seasoning: Pour in 3 cups of water, ensuring the vegetables are just covered. Stir in the chicken or turkey Better Than Bouillon, parsley, and 1 teaspoon of kosher salt.
- Cook the vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and vent the lid. Simmer for about 20 minutes or until the potatoes and carrots are very tender and can easily be 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 ultra-smooth soup, use an immersion blender.
- Make the roux: While the vegetables are cooking, melt the butter in a separate 2-quart or larger pot over medium heat. Whisk in the flour, kosher salt, and black pepper, cooking for 1–3 minutes while stirring constantly to form a roux.
- Add milk and create white sauce: Gradually add the milk to the roux, pouring in about 1 cup at a time and whisking thoroughly after each addition to prevent lumps. Continue whisking over medium heat until the mixture comes to a boil. Allow it to boil for 1 minute, then remove from heat.
- Combine soup and sauce: Pour the hot white sauce into the vegetable mixture. Use a spatula to scrape all of the sauce into the pot, and stir until fully combined and creamy.
- Serve and garnish: Ladle soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and additional parsley if desired. Serve hot.
Notes
- You can substitute Better Than Bouillon Chicken Base with vegetable broth for a vegetarian option and adjust seasonings accordingly.
- For a thicker soup, mash the potatoes more thoroughly or add additional flour to the roux.
- Use low-fat milk if you prefer a lighter version, but whole milk gives a richer flavor.
- To make the soup ultra-smooth, use an immersion blender after cooking the vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
