Description
This velvety potato soup recipe is a homestyle classic with a smooth, creamy texture and rich flavor. Made with simple ingredients like Russet potatoes, carrots, and a white sauce, it’s easy to prepare and perfect for chilly evenings.
Ingredients
4 cups diced Russet potatoes (about 2 lbs)
1 cup diced carrots
1 clove garlic, minced
3 cups water
1 tablespoon Better Than Bouillon (chicken or turkey flavor)
1/4 cup fresh chopped parsley (or 1 tbsp dried)
1 teaspoon kosher salt
1/2 cup butter
1/2 cup all-purpose flour
1/2 teaspoon kosher salt (white sauce)
1/2 teaspoon black pepper
4 cups whole milk
Optional: cheddar cheese, green onions, parsley for garnish
Instructions
1. Peel and dice potatoes and carrots. Add to a pot with garlic and water.
2. Stir in Better Than Bouillon, salt, and parsley. Simmer for 20 minutes until vegetables are tender.
3. Roughly mash the mixture with a potato masher for desired texture.
4. In another pot, melt butter and stir in flour to create a roux. Add salt and pepper.
5. Slowly whisk in milk, one cup at a time, until thick and bubbly.
6. Pour white sauce into the potato mixture. Stir well to combine.
7. Serve warm with optional garnishes like cheddar cheese, green onions, or parsley.
Notes
Store leftovers in the fridge for up to 5 days.
Do not freeze; texture will separate and become grainy.
Perfect for serving with bread or salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 5g
- Sodium: 670mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 45mg