Description

This easy and comforting Potato Soup recipe combines tender diced potatoes and carrots simmered in a flavorful broth, thickened with a creamy homemade white sauce (béchamel) made from butter, flour, and whole milk. Perfect for a cozy meal, this soup is garnished with cheddar cheese, green onions, and parsley for added freshness and flavor.

Ingredients

Scale

For the Vegetables

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 (chicken or turkey flavor)
1/4 cup fresh chopped parsley or 1 tablespoon dried parsley
1 teaspoon kosher salt

For the 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

Optional Garnishes

Shredded cheddar cheese
Chopped green onions
Chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Vegetables: Peel and dice 2 large Russet potatoes into approximately 1/2 inch cubes. Peel and dice about 2 large carrots to a similar size. Mince 1 clove of garlic.
Simmer the Vegetables: In a 3-quart stockpot, combine the diced potatoes, carrots, and minced garlic. Add enough water—approximately 3 cups—to barely cover the vegetables. Stir in 1 tablespoon Better Than Bouillon Chicken Base, 1/4 cup chopped fresh parsley or 1 tablespoon dried parsley, and 1 teaspoon kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium, partially cover the pot to allow steam to escape, and simmer gently for about 20 minutes or until the vegetables are very tender and easily pierced with a fork.
Mash the Vegetables: Remove the pot from heat. Using a potato masher, roughly mash the vegetables and broth to your desired consistency. For a velvety soup with some chunks, mash lightly; for a smoother texture, use an immersion blender.
Make the White Sauce (Béchamel): In a separate 2-quart or larger pot, melt 1/2 cup (1 stick) of butter over medium heat. Once melted, whisk in 1/2 cup all-purpose flour to form a smooth paste (roux). Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook the roux for 1 to 3 minutes, stirring constantly, to eliminate the raw flour taste.
Incorporate the Milk: Gradually add 4 cups whole milk to the roux, about 1 cup at a time, whisking thoroughly after each addition to ensure a smooth sauce without lumps. Continue cooking and whisking over medium heat until the sauce comes to a boil and thickens, then allow it to boil gently for 1 minute while stirring frequently. Remove from heat.
Combine and Finish: Pour the prepared white sauce into the pot with the mashed vegetables. Use a spatula to scrape all sauce from the pot, then stir everything together until well combined.
Serve and Garnish: Ladle the hot potato soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and additional fresh parsley if desired.
Storage: Store any leftovers in the refrigerator for up to 5 days. Do not freeze, as the potatoes will release moisture causing the white sauce to separate and the texture to become grainy.

Notes

If short on time, warm the milk in a glass measuring cup in the microwave for a couple of minutes before adding it to the flour and butter mixture. This helps the white sauce come together more quickly and smoothly.
Adjust potato and carrot quantities slightly as needed; slight variations won’t affect the final soup significantly.
Use whole milk for best flavor and creaminess; lower-fat milks may result in a thinner sauce.
Better Than Bouillon Chicken or Turkey Base adds rich flavor but substitute bouillon cubes or granules with caution, as they are saltier.
To achieve different textures, vary the mashing step ranging from chunky to fully pureed.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 6g
Sodium: 480mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg