Ingredients
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
White Sauce (Béchamel)
- 1/2 cup butter (one stick)
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups whole milk
Optional Garnishes
- Shredded cheddar cheese
- Chopped green onions
- Chopped parsley
Instructions
- Prepare the Vegetables: Peel and dice 2 large Russet potatoes into approximately 1/2 inch cubes. Peel and dice 2 large carrots to a similar size. Mince and mash 1 clove of garlic.
- Cook the Vegetables: Place the diced potatoes, carrots, and garlic into a 3-quart or stock pot. Add 3 cups of water, adjusting so the water just barely covers the vegetables. Stir in 1 tablespoon of Better Than Bouillon Chicken or Turkey base, 1/4 cup fresh or 1 tablespoon dried parsley, and 1 teaspoon kosher salt. Bring the mixture to a boil over high heat, then reduce to a steady simmer with the lid vented. Simmer for about 20 minutes or until the vegetables are very tender and easily mashed with a fork.
- Mash the Vegetables: Remove the pot from the heat. Using a potato masher, roughly mash the mixture to your desired texture – either leaving some chunks for a velvety soup or mashing thoroughly for a creamier consistency. Alternatively, use an immersion blender for a smooth soup.
- 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 to form a paste. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, cooking for 1 to 3 minutes while stirring constantly to remove the raw flour taste.
- Add the Milk: Slowly add 4 cups of whole milk to the roux, about 1 cup at a time, whisking continuously to prevent lumps. Maintain medium heat and continue stirring regularly to avoid scorching. Bring the mixture to a boil – visible by consistent bubbles rising from the center – and let it boil for 1 minute, stirring constantly. Remove from heat once thickened.
- Combine and Serve: Pour the finished white sauce into the pot with the mashed vegetables, using a spatula to scrape out all the sauce. Stir gently until combined. Serve the soup warm, garnished with shredded cheddar cheese, chopped green onions, and extra parsley as desired.
- Store Leftovers: Refrigerate any leftover soup for up to 5 days. Avoid freezing, as the potatoes absorb moisture and the sauce may separate and become grainy.
Notes
- Use russet potatoes for a creamy texture as they break down nicely when cooked.
- Adjust the thickness of the soup by mashing more or less depending on your preferred consistency.
- Better Than Bouillon base adds rich flavor; substitute with chicken or vegetable broth if preferred.
- Whole milk provides the best creamy texture, but you can substitute with 2% milk for a lighter option.
- Do not freeze the soup as the potatoes absorb moisture and the béchamel sauce can separate, resulting in a grainy texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
