Description
This creamy and comforting Potato Soup blends tender diced potatoes and carrots with a rich béchamel sauce, enhanced with chicken bouillon for robust flavor. Finished with cheddar cheese and fresh herbs, it makes a perfect hearty meal for chilly days.
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
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
Garnishes
- Cheddar cheese, shredded
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare the Vegetables: Peel and dice the potatoes and carrots into small, evenly sized pieces about 1/2 inch. Add the diced potatoes, carrots, and minced garlic to a large stockpot or 3-quart pot.
- Add Liquid and Flavorings: Pour in 3 cups of water, ensuring the vegetables are just covered. Stir in the chicken or turkey Better Than Bouillon, fresh or dried parsley, and 1 teaspoon kosher salt to season the broth.
- Cook the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium and vent the lid. Simmer for about 20 minutes 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—whether chunky or smooth. For an ultra-smooth texture, an immersion blender can be used.
- Make the White Sauce (Béchamel): While the vegetables cook, melt butter in a separate 2-quart or larger pot over medium heat. Whisk in flour, salt, and black pepper, cooking for 1–3 minutes constantly to form a roux without browning.
- Add the Milk: Gradually whisk in the whole milk, about 1 cup at a time, stirring thoroughly after each addition to prevent lumps. Continue whisking over medium heat until the mixture boils. Let it boil for 1 minute, then remove from heat.
- Combine Soup Components: Pour the hot béchamel sauce into the mashed vegetable mixture in the stockpot. Use a spatula to scrape all sauce out and stir until fully combined and creamy.
- Serve and Garnish: Ladle the soup into bowls. Top with shredded cheddar cheese, chopped green onions, and additional fresh parsley if desired. Serve hot and enjoy the comforting flavors.
Notes
- You can substitute vegetable broth or mushroom bouillon for a vegetarian variation.
- Adjust the thickness by mashing more or less of the vegetables or by adding more milk.
- For a richer soup, use half-and-half instead of whole milk.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to avoid curdling the milk.
