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
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)
- 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.
