Ingredients
For the Vegetables
- 4 cups diced Russet potatoes (about 2 large potatoes, 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 (chicken or turkey flavor)
- 1/4 cup fresh chopped parsley or 1 tablespoon dried parsley
- 1 teaspoon kosher salt
For the 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 (whole milk recommended)
Optional Garnishes
- Cheddar cheese, shredded
- Chopped green onions
- Chopped parsley
Instructions
- Prepare and Boil Vegetables: Peel and dice the Russet potatoes into about 1/2-inch pieces. Dice the carrots to a similar size. Place both in a stockpot or 3-quart pot. Add the mashed and minced garlic. Pour in 3 cups of water so that it just barely covers the vegetables. Stir in 1 tablespoon of Better Than Bouillon Chicken Base and add the chopped parsley and 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to medium and simmer with a vented lid for about 20 minutes, until the potatoes and carrots are very tender and can be easily smashed with a fork. Remove from heat.
- Mash Vegetables: Using a potato masher, roughly mash the vegetables to your preferred texture. For a smoother soup, you may use an immersion blender, or leave chunky if you prefer.
- Make the White Sauce (Béchamel): In a separate 2-quart or larger pot, melt 1/2 cup butter over medium heat. Once melted, whisk in 1/2 cup all-purpose flour until it forms a smooth paste. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook the roux for 1-3 minutes, stirring constantly to avoid browning. Gradually add 4 cups of whole milk one cup at a time, whisking continuously to combine and prevent lumps. After all milk is added, continue cooking and stirring over medium heat until the sauce reaches a boil, then boil for 1 minute to thicken. Remove from heat.
- Combine Soup: Pour the béchamel sauce into the pot with the mashed vegetables. Use a spatula to scrape in all the sauce, and stir well to combine into a creamy soup.
- Serve and Garnish: Serve the potato soup warm, topped with optional garnishes such as shredded cheddar cheese, chopped green onions, and extra parsley.
- Storage: Store any leftovers in the refrigerator for up to 5 days. Do not freeze, as freezing may cause the white sauce to separate and become grainy.
Notes
- Adjust the water quantity to just barely cover the vegetables; this keeps the flavor concentrated and ensures the water becomes part of the soup.
- You can substitute Better Than Bouillon paste with bouillon cubes or granules, but reduce salt accordingly as they are saltier.
- Mashing the vegetables more or less will adjust the soup’s texture—from chunky to velvety smooth.
- Use whole milk for a richer and creamier white sauce; lower fat milk can be used but may affect texture.
- Do not freeze this soup, as the potatoes absorb moisture causing separation and grainy texture.
- Feel free to add extra garnishes like cheddar cheese and green onions for added flavor and presentation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
