If you’re craving a bowl of pure comfort, look no further than this Creamy Potato and Carrot Soup with Cheddar and Green Onions Recipe. Imagine tender potatoes and sweet carrots gently simmered, mashed to your liking, and then enriched with a luscious cheddar-spiked creamy base that wraps you in warmth. The zing of fresh green onions cuts through the richness, creating a perfectly balanced harmony of flavors that feels like a cozy hug on a chilly day. This soup isn’t just easy to make; it’s a heartwarming classic that’s bound to become your go-to favorite.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity — each ingredient plays a deliberate role in building layers of flavor and texture, turning humble vegetables into a velvety masterpiece. From the earthy potatoes to the bright burst of green onions, every element is essential, making this soup truly special.
- Russet potatoes: About 2 large, diced perfectly for smooth mashing and creamy texture.
- Carrots: Adds natural sweetness and gorgeous orange color that brightens the soup.
- Garlic clove: Just one brings a subtle depth and aromatic warmth without overpowering.
- Water: The gentle simmer base that softens the veggies and starts the soup foundation.
- Better Than Bouillon Chicken Base: Packed with savory umami flavor to enrich the broth (turkey flavor works too).
- Fresh chopped parsley: A hint of fresh herbaceousness, or dried if that’s what you have on hand.
- Kosher salt: Essential for seasoning in two stages to balance every bite.
- Butter: Brings a silky richness to the roux while giving the soup that noticeably creamy mouthfeel.
- All-purpose flour: Thickens the soup into a luscious consistency without heaviness.
- Black pepper: Just a pinch to add gentle warmth and subtle spice.
- Whole milk: The creamy base that transforms the mashed veggies into a soup you’ll savor.
- Shredded cheddar cheese: For that glorious cheesy finish that melts into every spoonful.
- Chopped green onions: Adds a burst of color and fresh bite, balancing the creaminess.
How to Make Creamy Potato and Carrot Soup with Cheddar and Green Onions Recipe
Step 1: Prep Your Vegetables
Peel and dice your russet potatoes and carrots into uniform pieces—about half an inch works best to ensure even cooking. Toss them into a large pot along with the minced garlic, which lends background warmth without stealing the show.
Step 2: Begin Simmering
Pour in 3 cups of water until the vegetables are just covered. Stir in the savory Better Than Bouillon chicken base along with fresh parsley and one teaspoon of kosher salt. This broth forms a flavorful canvas for the soup.
Step 3: Cook Until Tender
Bring the pot to a full boil on high heat, then lower the heat to medium and vent the lid slightly. Let it simmer gracefully for about 20 minutes, or until those potatoes and carrots are so tender that a fork slides right through.
Step 4: Mash to Your Preference
Remove the pot from heat and grab a potato masher. This step is where you customize your soup’s texture—go chunky for rustic charm or whip out an immersion blender for that super-smooth creaminess. Either way, you’re building richness and body here.
Step 5: Make the Roux
While the veggies are cooking, melt the butter in a separate pot over medium heat. Whisk in the flour, salt, and black pepper to form your roux—a classic thickening base that will transform the broth into a velvety white sauce. Cook this mixture for a couple of minutes until it bubbles gently and smells nutty.
Step 6: Whisk in the Milk
Pour in the milk gradually, about a cup at a time, whisking constantly. This patient process prevents lumps and yields a perfectly smooth sauce. When it reaches a boil, let it bubble for a minute so it thickens to just the right creaminess.
Step 7: Combine and Blend
Pour your hot roux-and-milk mixture into the mashed veggies and stir thoroughly. The moment the sauce meets the potatoes and carrots, it turns into that dreamy creamy potato and carrot soup base we all crave. Scrape every bit into the pot and stir until beautifully combined.
Step 8: Add Cheddar and Green Onions
Ladle the soup into bowls and crown each with generous shreds of sharp cheddar and a sprinkling of chopped green onions for freshness. Add a bit more parsley if you like. Serve immediately and prepare to be delighted!
How to Serve Creamy Potato and Carrot Soup with Cheddar and Green Onions Recipe
Garnishes
Top your soup with shredded cheddar cheese that melts lusciously into the warm broth, plus plenty of chopped green onions for brightness and a touch of fresh parsley for a pop of color. A little cracked black pepper on top never hurts either to add a final mild bite.
Side Dishes
This soup loves company. Crusty artisan bread, a warm baguette slathered with butter, or homemade cheddar biscuits are perfect to soak up every last creamy drop. A crisp mixed green salad dressed in a tangy vinaigrette offers a refreshing contrast to this rich, comforting bowl.
Creative Ways to Present
Serve the soup in rustic bowls for a homestyle feel or in elegant white soup cups for a dinner party. You can even hollow out a small sourdough loaf to use as a natural edible bowl—a fun way to impress guests and reduce dishwashing. Drizzle a bit of olive oil or a dollop of sour cream on top for extra flair.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftover soup to an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for an even tastier next-day meal. Just give it a good stir before reheating.
Freezing
This Creamy Potato and Carrot Soup with Cheddar and Green Onions Recipe can be frozen for up to 2 months. Use freezer-safe containers or resealable bags, leaving space for expansion. Thaw overnight in the fridge before reheating on the stove.
Reheating
Rewarm gently on the stovetop over low to medium heat, stirring frequently to prevent scorching. Add a splash of milk or water if the soup has thickened too much. Avoid microwaving at high power to maintain its silky texture.
FAQs
Can I use vegetable broth instead of chicken base?
Absolutely! Using vegetable broth or a vegetable base will make this recipe vegetarian-friendly without sacrificing the rich, savory flavor of the soup.
Is it possible to make this soup dairy-free?
Yes! Substitute the butter with a dairy-free margarine and use your favorite plant-based milk like oat or almond milk. Use nutritional yeast for a cheesy flavor, and the soup will still be creamy and delicious.
Can I add other vegetables to this soup?
Definitely. Celery, leeks, or parsnips can add nice flavor dimensions. Just adjust cooking times accordingly to ensure all veggies are tender before mashing.
What if I want a thinner soup?
Simply add extra broth or water during cooking or when reheating to reach your desired consistency. This soup is very forgiving with texture adjustments.
How sharp should the cheddar be?
Use a good quality sharp cheddar to give your soup a punch of flavor, but feel free to experiment with mild or extra sharp based on your preference. Melting quality is key, so avoid pre-shredded blends with anti-caking agents.
Final Thoughts
Making this Creamy Potato and Carrot Soup with Cheddar and Green Onions Recipe is like inviting comfort and warmth right into your kitchen. It’s straightforward, satisfying, and utterly delicious—perfect for cozy nights or sharing with friends and family. Trust me, once you try it, it’s going to be the soup you crave again and again.
Print
Creamy Potato and 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
A creamy and comforting potato soup made with diced potatoes, carrots, and garlic simmered in a flavorful chicken broth base, thickened with a buttery roux and whole milk. Finished with shredded cheddar cheese, green onions, and fresh parsley for garnish, this hearty soup is perfect for a cozy meal and yields 8 generous servings.
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; see notes for substitutions)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
Roux and Soup Base
- 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
- Cheddar cheese, shredded
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare vegetables: Peel and dice the potatoes and carrots into small, evenly sized pieces (about 1/2 inch dice). Add the potatoes, carrots, and minced garlic to a large stockpot or 3-quart pot.
- Add broth and seasoning: Pour in 3 cups of water, ensuring the vegetables are just covered. Stir in the chicken or turkey Better Than Bouillon, parsley, and 1 teaspoon of kosher salt to flavor the broth.
- Simmer 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 can easily be pierced with a fork.
- Mash vegetables: Remove the pot from heat. Using a potato masher, mash the vegetables to your desired consistency—smooth, chunky, or somewhere in between. For an ultra-smooth texture, use an immersion blender.
- Make roux: While the vegetables are cooking, 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 roux that will thicken the soup.
- Add milk to roux: Gradually add the milk to the roux, pouring in about 1 cup at a time and whisking thoroughly after each addition to prevent lumps. Continue whisking over medium heat until the mixture comes to a boil. Allow it to boil for 1 minute, then remove from heat.
- Combine soup base and vegetables: Pour the hot white sauce into the vegetable mixture. Use a spatula to scrape all of the sauce into the pot, and stir until fully combined and creamy.
- Serve and garnish: Ladle soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and additional parsley if desired. Serve hot.
Notes
- Substitute Better Than Bouillon Chicken Base with vegetable broth base for a vegetarian version.
- For a richer flavor, use half-and-half instead of whole milk.
- Adjust seasoning to taste, especially salt and pepper.
- For a lower-fat version, substitute butter with olive oil and use low-fat milk.
- The soup consistency can be adjusted by mashing more or less depending on preference.
- Use an immersion blender for a smoother, creamier soup if desired.
