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.
