Description
This creamy potato soup is comfort in a bowl made with garlicky vegetables, a rich bechamel sauce, and finished with buttery, velvety goodness. It’s cozy, budget-friendly, and customizable for any craving.
Ingredients
Units
Scale
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 (or turkey flavor)
- 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley)
- 1 teaspoon kosher salt
- 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
- Shredded cheddar cheese
- Chopped green onions
- Extra chopped parsley
Instructions
- Boil the Veggies: Add diced potatoes, carrots, and garlic to a large pot. Pour in water, stir in bouillon base, parsley, and salt. Bring to a boil, then simmer for 20 minutes until fork-tender.
- Mash to Your Liking: Use a potato masher or immersion blender for desired consistency—chunky or smooth.
- Make the White Sauce: In a separate pot, melt butter over medium heat. Whisk in flour, salt, and pepper. Cook 1–3 minutes. Slowly whisk in milk one cup at a time until smooth. Let bubble 1 minute, then remove from heat.
- Combine and Serve: Pour white sauce into the veggie pot. Stir well and serve hot. Garnish with cheese, green onions, or parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 5 days. Do not freeze. Reheat gently on the stove or microwave in short bursts. Add a splash of milk if it thickens too much. Try variations with bacon, turkey, or smoked paprika.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg
