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Imagine wrapping yourself in the comforting embrace of a warm, velvety soup on a crisp day. This Creamy Potato Carrot Soup with Cheddar and Green Onions Recipe is exactly that—an irresistible blend of tender potatoes and sweet carrots, simmered to perfection and transformed by a luscious, cheesy finish. It’s cozy without being heavy, richly flavorful yet incredibly simple, making it a go-to for family dinners or anytime you crave a bowl of pure comfort.
Ingredients You’ll Need
This Creamy Potato Carrot Soup with Cheddar and Green Onions Recipe is a celebration of simple, everyday ingredients that come together beautifully. Each component plays a vital role—potatoes and carrots provide sweetness and texture, the cheddar adds a savory richness, and green onions bring a fresh, vibrant finish.
- Russet potatoes (4 cups diced): These give the soup its creamy texture and hearty base, perfect for mashing or blending.
- Carrots (1 cup diced): Add a subtle natural sweetness and beautiful color to the soup.
- Garlic (1 clove, mashed and diced): Gives a gentle aromatic boost that wakes up the flavors.
- Water (3 cups): Just enough to cook the vegetables tender without diluting the flavor.
- Better Than Bouillon Chicken Base (1 tablespoon): Concentrated savory goodness that deepens the soup’s taste—turkey base can be swapped for a slightly different twist.
- Fresh parsley (1/4 cup chopped): Brightens the flavor and provides a fresh herbal note; dried parsley works too.
- Kosher salt (1 teaspoon + 1/2 teaspoon): Essential for seasoning all parts of the soup perfectly.
- Butter (1/2 cup or 1 stick): Builds the rich foundation of the roux for a silky finish.
- All-purpose flour (1/2 cup): Thickens the soup so it’s creamy and satisfying.
- Black pepper (1/2 teaspoon): A gentle kick to balance the richness with warmth.
- Whole milk (4 cups): Creates the velvety dairy base that brings the soup to life.
- Cheddar cheese (shredded): The star garnish that melts into tantalizing pockets of cheesy goodness.
- Green onions (chopped): Add crunch and a fresh, mild onion flavor to each spoonful.
How to Make Creamy Potato Carrot Soup with Cheddar and Green Onions Recipe
Step 1: Prepare the Vegetables
Start by peeling and dicing your russet potatoes and carrots into even half-inch pieces. This ensures they cook evenly and blend into that desired creamy consistency. Toss these together with the garlic in a large pot, setting the stage for the soup’s base.
Step 2: Simmer the Vegetables
Pour in three cups of water, just enough to cover the veggies. Stir in the Better Than Bouillon chicken base, chopped parsley, and a teaspoon of kosher salt. Bring the pot to a boil, then lower the heat and let it simmer gently for about 20 minutes until the potatoes and carrots become tender and fork-ready. This slow simmer lets the flavors meld beautifully.
Step 3: Mash to Your Liking
Once cooked, remove the pot from the heat and begin mashing the veggies using a potato masher. You can decide if you want a chunkier texture or something smoother. For those craving silky smooth soup, an immersion blender makes it easy to puree everything gently without fuss.
Step 4: Create the Roux
While the veggies are cooking, melt your butter over medium heat in a separate pot. When fully melted, whisk in the flour, salt, and pepper. Stir constantly for a couple of minutes until the mix turns a light golden color and smells slightly nutty—this is your thickening magic happening.
Step 5: Make the Creamy Base
Slowly pour the milk into your roux, about a cup at a time, whisking vigorously each time to keep it smooth and lump-free. Continue cooking and whisking on medium heat until the mixture comes to a boil. Let it bubble for about a minute—it will thicken delightfully—then remove from heat.
Step 6: Combine and Finish
Pour the creamy milk mixture into the mashed vegetable pot. Use a spatula to scrape all that delicious sauce right in, then stir everything together until the soup is luxuriously combined and silky smooth. The textures and flavors now become one irresistible bowl of warmth.
Step 7: Garnish and Serve
Finally, ladle your soup into bowls and shower the top with shredded cheddar cheese, chopped green onions, and a sprinkle of parsley. These fresh garnishes add pops of color, flavor, and texture that elevate every comforting bite.
How to Serve Creamy Potato Carrot Soup with Cheddar and Green Onions Recipe
Garnishes
Besides the classic cheddar and green onions, you can add crispy bacon bits or a dollop of sour cream for richness. A sprinkle of smoked paprika or a few red pepper flakes brings a subtle kick and eye-catching color, making each bowl look as fantastic as it tastes.
Side Dishes
This soup pairs perfectly with a crusty artisan bread or warm garlic knots for dipping. A fresh green salad with a light vinaigrette offers a refreshing contrast, balancing out the richness while keeping your meal vibrant and satisfying.
Creative Ways to Present
Serve this soup in rustic bread bowls for an impressive yet homey presentation. Or layer it in clear mugs for casual gatherings, allowing the colorful cheddar and green onions to shine through the creamy base. For a fun twist, top with crunchy toasted croutons or a swirl of herb-infused oil.
Make Ahead and Storage
Storing Leftovers
This Creamy Potato Carrot Soup with Cheddar and Green Onions Recipe stores beautifully in the refrigerator for up to four days. Use an airtight container to keep the soup fresh and prevent odors. Give it a good stir before reheating as the ingredients naturally settle.
Freezing
You can freeze this soup for up to three months. For best results, freeze without the cheddar and green onions garnish, then add fresh toppings when you reheat. Portion it out into freezer-safe containers, leaving some room for expansion during freezing.
Reheating
Take leftovers gently from fridge to stove, warming slowly over medium-low heat to avoid scorching. Stir frequently to redistribute the creamy texture. Add a splash of milk if the soup thickened too much in storage. Garnish freshly before serving for that homemade appeal.
FAQs
Can I use vegetable broth instead of chicken base?
Absolutely! Using vegetable broth or bouillon will keep this Creamy Potato Carrot Soup with Cheddar and Green Onions Recipe vegetarian-friendly, while still offering plenty of savory flavor. Just adjust the salt accordingly since broths vary in saltiness.
Is it necessary to peel the potatoes and carrots?
Peeling is recommended because it ensures the soup is silky smooth and free of any tougher textures. However, if you prefer a more rustic feel, you can leave the skins on the potatoes after thoroughly washing them for extra nutrients and texture.
Can I substitute another cheese for cheddar?
While sharp cheddar offers the perfect punch and melt, feel free to experiment with cheeses like Monterey Jack, Gouda, or even a smoky smoked cheddar. Each will give your Creamy Potato Carrot Soup with Cheddar and Green Onions Recipe its own unique flavor twist.
How can I make this soup vegan?
To create a vegan version, swap butter for a plant-based alternative and opt for vegetable broth instead of chicken base. Use a non-dairy milk such as oat or almond milk and finish with a vegan cheddar-style cheese for the same cheesy goodness without dairy.
Can I add other vegetables?
Definitely! Adding leeks, celery, or parsnips can deepen the flavor. Just dice them the same size as the potatoes and carrots for consistent cooking. Adding greens like spinach or kale near the end of cooking also adds a fresh, healthy boost.
Final Thoughts
I can’t recommend this Creamy Potato Carrot Soup with Cheddar and Green Onions Recipe enough when you want a meal that feels like a warm hug. It’s simple, satisfying, and endlessly comforting, perfect for any skill level in the kitchen. Give it a try and watch it become a staple in your recipe collection—trust me, your taste buds will thank you!
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Creamy Potato Carrot Soup with Cheddar and Green Onions Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Potato Soup recipe combines tender diced potatoes and carrots simmered in a savory broth, enriched with a buttery roux and whole milk to create a luscious texture. Garnished with shredded cheddar cheese, green onions, and fresh parsley, this soup is perfect for a cozy meal that serves eight.
Ingredients
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)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
Roux and Dairy
- 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
- Shredded cheddar cheese
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare Vegetables: Peel and dice the potatoes and carrots into small, evenly sized pieces, approximately 1/2 inch cubes. Add the potatoes, carrots, and minced garlic to a large stockpot or 3-quart pot.
- Add Liquids and Seasoning: Pour in 3 cups of water, ensuring the vegetables are just covered. Stir in the Better Than Bouillon chicken or turkey base, parsley, and 1 teaspoon kosher salt to flavor the broth.
- Cook Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and partially cover with the pot lid to vent. Simmer for about 20 minutes or until the potatoes and carrots are very tender and easily pierced with a fork.
- Mash Vegetables: Remove the pot from heat. Use a potato masher to mash the vegetables to your desired consistency, whether chunky or smooth. For a silkier texture, blend with an immersion blender until smooth.
- Make the Roux: While the vegetables cook, 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 smooth roux.
- Add Milk to Roux: Gradually add the milk to the roux in about 1 cup increments, whisking thoroughly after each addition to prevent lumps. Continue whisking over medium heat until the mixture reaches a boil. Allow it to boil for 1 full minute, then remove from heat.
- Combine Soup Base: Pour the hot white sauce into the mashed vegetable pot. Use a spatula to scrape all sauce into the pot and stir well until fully combined and creamy.
- Serve and Garnish: Ladle the finished soup into bowls and top with shredded cheddar cheese, chopped green onions, and extra fresh parsley if desired. Serve immediately while hot.
Notes
- You can substitute Better Than Bouillon chicken base with vegetable broth for a vegetarian version.
- For a thicker soup, reduce the water slightly or blend more of the potato mixture.
- Use an immersion blender carefully if you prefer an ultra-smooth texture without over-processing.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop.
