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
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; 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.
