Description
Creamy, comforting potato soup that’s ready in just 30 minutes! This simple stovetop recipe features tender potatoes, carrots, and garlic simmered in a flavorful broth, then finished with a rich, velvety white sauce. Perfect for chilly nights, it’s a family favorite topped with cheddar, green onions, or parsley.
Ingredients
For the vegetables
- 4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
- 1 cup diced carrots (about 2 large)
- 1 clove garlic, mashed and diced
- 3 cups water (just enough to barely cover the vegetables)
- 1 tablespoon Better Than Bouillon Chicken Base (turkey flavor also works)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
For the white 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 (recommended for best texture)
Optional garnishes
- Shredded cheddar cheese
- Chopped green onions
- Additional chopped parsley
Instructions
- Prepare the Vegetables. Peel and dice the potatoes and carrots into ½-inch cubes. Place both in a stock pot or 3-quart pot. Add the mashed and diced garlic.
- Simmer the Vegetables. Pour in 3 cups of water, ensuring the vegetables are just barely covered. Stir in the Better Than Bouillon base, parsley, and kosher salt. Bring to a boil over high heat, then reduce to a steady simmer, partially covering the pot. Simmer for about 20 minutes or until the vegetables are fork-tender.
- Mash the Soup. Remove from the heat. Using a potato masher, mash the vegetables to your preferred consistency. For a super-smooth soup, an immersion blender can be used; for chunkier texture, mash lightly or skip entirely.
- Make the White Sauce (Bechamel). While the vegetables cook, melt the butter in a separate 2-quart or larger saucepan over medium heat. Whisk in the flour to create a paste, then add the salt and pepper. Cook, stirring constantly, for 1–3 minutes.
- Whisk in Milk. Gradually pour in the milk, 1 cup at a time, whisking thoroughly after each addition to avoid lumps. Continue whisking and let the mixture come to a gentle boil. Let it bubble for about 1 minute, then remove from heat.
- Combine & Finish. Pour the finished white sauce into the pot with the mashed vegetables. Stir well to combine until the soup is creamy and smooth.
- Serve. Ladle soup into bowls and garnish with cheddar cheese, green onions, and extra parsley, as desired. Serve hot.
Notes
- Leftovers keep in the fridge up to 5 days; do not freeze, as texture may become grainy.
- Substitute chicken or turkey bouillon with vegetable bouillon for a vegetarian version.
- For a lighter soup, use 2% or skim milk, but texture will be less creamy.
- The soup texture is easily customized by mashing more or less, or blending fully for ultra smoothness.
- Cheddar, green onion, and parsley are all optional finishes, but highly recommended!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 7g
- Sodium: 800mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg
