If you’re looking for a soul-soothing bowl of comfort that feels like a warm hug from the inside out, this Creamy Potato Carrot Soup with Cheddar and Parsley Recipe will quickly become your go-to. The velvety texture from the blended potatoes and carrots combined with the richness of cheddar cheese and the fresh brightness of parsley creates a harmonious blend of flavors that’s both nourishing and incredibly satisfying. Whether it’s a chilly day or you just want to impress your friends with a simple yet elegant soup, this recipe is a total winner that brings vibrant color and cozy goodness to every spoonful.
Ingredients You’ll Need
This recipe is all about simplicity meeting flavor, using basic pantry and fresh ingredients that come together beautifully to create a creamy and comforting soup. Each ingredient plays a key role—potatoes and carrots provide sweetness and heartiness, cheddar adds savory depth, and parsley brings that fresh herbal note to brighten every bite.
- Russet potatoes (4 cups diced): Perfect for creamy texture due to their starchy consistency, these form the comforting base of the soup.
- Carrots (1 cup diced): Add natural sweetness and a vibrant orange hue that lightens the soup’s appearance.
- Garlic (1 clove, mashed and diced): Gives a gentle aromatic kick without overpowering the other flavors.
- Water (3 cups): Used to gently cook the vegetables and build the broth foundation.
- Better Than Bouillon Chicken Base (1 tbsp): Adds rich, savory depth and a homemade stock feel; turkey flavor works well if preferred.
- Fresh parsley (1/4 cup chopped): Offers a fresh, herbal vibrancy that complements the creamy richness beautifully.
- Kosher salt (1 tsp + 1/2 tsp): Enhances all the natural flavors and seasons the soup and roux correctly.
- Butter (1/2 cup): Creates a rich base for the roux, adding luscious creaminess.
- All-purpose flour (1/2 cup): Thickens the soup into that perfect velvety consistency when combined with butter.
- Black pepper (1/2 tsp): Brings subtle heat and rounds out the flavor profile.
- Whole milk (4 cups): Makes the soup creamy and smooth, the perfect dairy richness that balances the savory with the sweet.
- Cheddar cheese (shredded): Used as a garnish to add sharpness and melty goodness with every bite.
- Chopped green onions: Provide a crisp, fresh note that complements the melted cheese beautifully.
- Additional fresh parsley: For garnish, brightens and colors the soup invitingly.
How to Make Creamy Potato Carrot Soup with Cheddar and Parsley Recipe
Step 1: Prepare the Vegetables
Start by peeling and dicing the potatoes and carrots into evenly sized cubes, about half an inch, so they cook at the same rate. Toss the diced potatoes, carrots, and mashed garlic into a large pot. This combination ensures the base of your soup will cook evenly and deliver consistent flavor with every spoonful.
Step 2: Add Liquid and Flavorings
Pour in 3 cups of water just enough to cover the vegetables. Stir in the Better Than Bouillon chicken base and chop in the fresh parsley alongside a teaspoon of kosher salt. This simple broth layering infuses your soup with rich, savory notes that make it feel like it’s been simmering for hours, even when it hasn’t.
Step 3: Cook the Vegetables
Bring the pot to a boil over high heat, then reduce to medium and keep it at a gentle simmer, uncovered to allow flavors to concentrate. In about 20 minutes, your potatoes and carrots will become tender enough to be easily pierced with a fork, the perfect consistency for mashing and blending.
Step 4: Mash the Vegetables
Take the pot off heat and mash the cooked vegetables to your liking—whether you prefer a chunky, rustic texture or a smoother, creamier feel, this step lets you control the soup’s character. Using an immersion blender here can transform it into a velvety dream.
Step 5: Make the White Sauce (Béchamel)
While the vegetables simmer, melt butter in a separate pot and whisk in flour, kosher salt, and black pepper to create a roux. This forms the thickening foundation that will give your soup a luscious body and creamy bite.
Step 6: Add the Milk
Gradually pour in the milk a cup at a time, whisking constantly to create a smooth, rich sauce with no lumps. Bring this mixture to a boil and let it thicken slightly, ensuring your soup gains that perfect creamy consistency.
Step 7: Combine Soup Components
Pour the hot béchamel into your mashed vegetable pot, scraping every bit with a spatula, then stir everything together until velvety and fully combined. This step is where the magic happens—the flavors meld into a harmonious, creamy delight.
Step 8: Serve and Garnish
Ladle the soup into warm bowls and adorn with shredded cheddar cheese, chopped green onions, and a sprinkle of fresh parsley. These garnishes add inviting colors and layers of taste that transform the soup into something truly special.
How to Serve Creamy Potato Carrot Soup with Cheddar and Parsley Recipe
Garnishes
Topping your soup generously with shredded cheddar melts into gooey pockets of flavor that contrast beautifully with the freshness of chopped green onions and parsley. These simple touches elevate the dish visually and texturally, making each bowl inviting and vibrant.
Side Dishes
This soup pairs wonderfully with crusty bread, warm dinner rolls, or even a light mixed green salad for a complete and satisfying meal. The crunchy bread provides a perfect vehicle for soaking up the creamy soup, creating a delightful textural balance.
Creative Ways to Present
For a cozy dinner party, serve this soup in rustic bowls with a swirl of sour cream or a drizzle of chili oil for a subtle kick. You might also sprinkle toasted nuts or crispy bacon bits on top for extra texture and indulgence. Presentation is all about making comfort food feel special and personalized.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer your Creamy Potato Carrot Soup with Cheddar and Parsley Recipe to an airtight container and refrigerate for up to 3 days. The flavors only deepen with time, making leftovers just as delightful as fresh servings.
Freezing
You can freeze the soup for up to 2 months in a freezer-safe container. Keep in mind that the texture might thicken after thawing; simply add a splash of milk or water during reheating to restore its silky consistency.
Reheating
Reheat gently on the stove over medium-low heat, stirring frequently to prevent scorching. Adding a little milk or broth while warming helps revive the creamy texture and brings your soup back to its luscious best.
FAQs
Can I use vegetable broth instead of chicken base?
Absolutely! Using vegetable broth or a vegetarian bouillon is a great alternative if you prefer a plant-based version. It will still complement the potatoes and carrots nicely.
Can I make this soup vegan?
To make this soup vegan, swap out butter for olive oil or vegan margarine, use plant-based milk (like oat or almond), and omit the cheddar cheese or use a vegan cheese alternative. The soup will still be creamy and flavorful.
What if I don’t have parsley on hand?
If fresh parsley isn’t available, dried parsley works well too—just use less as it’s more concentrated. Alternatively, fresh chives or cilantro can add a lovely fresh note as substitutes.
Can I add other vegetables to this soup?
Definitely! Leeks, celery, or even sweet corn can be wonderful additions. Just make sure to dice them small and cook until tender along with the potatoes and carrots.
How thick should the soup be?
The ideal consistency is creamy and thick but still pourable. If it’s too thick, a little extra milk or broth can loosen it up; too thin, and letting it simmer longer will reduce and thicken it naturally.
Final Thoughts
This Creamy Potato Carrot Soup with Cheddar and Parsley Recipe is truly one of those comforting classics that never fails to bring joy in every bowl. It’s easy to make, full of heartwarming flavors, and perfect for any day you need a little cozy lift. Trust me, once you try it, you’ll want to keep this recipe close—it’s a timeless favorite to share with family and friends.
Print
Creamy Potato Carrot Soup with Cheddar and Parsley 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 is perfect for cozy meals. Made with diced Russet potatoes, carrots, garlic, and a flavorful chicken broth base, it’s thickened with a homemade béchamel sauce and served with cheddar cheese and fresh herbs for garnish. Quick to prepare and easy to customize, this hearty soup warms you up from the inside out.
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; substitutions noted)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
Béchamel Sauce
- 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
Garnish
- Shredded cheddar cheese
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare the Vegetables: Peel and dice the potatoes and carrots into small, evenly sized pieces approximately 1/2 inch. Add the diced potatoes, carrots, and minced garlic to a large stockpot or a 3-quart pot.
- Add Liquid and Flavorings: Pour in 3 cups of water to just cover the vegetables. Stir in the Better Than Bouillon chicken or turkey base, chopped parsley, and 1 teaspoon kosher salt to the pot.
- 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 easily pierced with a fork.
- Mash the Vegetables: Remove the pot from heat. Using a potato masher, mash the vegetables to your preferred consistency—from chunky to smooth. For an ultra-smooth texture, use an immersion blender to puree the mixture.
- Make the White Sauce (Béchamel): While vegetables cook, melt butter in a separate pot over medium heat. Whisk in flour, kosher salt, and black pepper to form a roux. Cook for 1 to 3 minutes, stirring constantly until it turns lightly golden and fragrant.
- Add the Milk: Gradually whisk in the whole milk, adding about 1 cup at a time to prevent lumps. Continue whisking and cook over medium heat until the mixture boils. Let it boil gently for 1 minute, then remove from heat.
- Combine Soup Components: Pour the hot béchamel sauce into the mashed vegetable mixture. Use a spatula to scrape all of the sauce in and stir thoroughly until the soup is creamy and well combined.
- Serve and Garnish: Ladle the hot soup into bowls and garnish generously with shredded cheddar cheese, chopped green onions, and extra fresh parsley if desired. Serve immediately for best flavor.
Notes
- Substitute the Better Than Bouillon chicken base with vegetable broth for a vegetarian option.
- For a smoother soup, blend completely with an immersion blender before adding the béchamel sauce.
- Add cooked bacon or ham bits for extra flavor and texture.
- Adjust thickness by adding more milk if too thick, or simmering longer if too thin.
- This soup freezes well—store in airtight containers and reheat gently on stovetop.
