Ingredients
For the Vegetables
- 4 cups diced Russet potatoes (about 2 large potatoes, or 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; see notes for substitutions)
- 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
Optional Garnishes
- Cheddar cheese, shredded
- Chopped green onions
- Chopped fresh parsley
Instructions
- Prepare the Vegetables: Peel and dice the potatoes and carrots into small, evenly sized pieces (about 1/2 inch dice). Add the potatoes, carrots, and minced garlic to a large stockpot or 3-quart pot.
- Add Liquid and Flavorings: Pour in 3 cups of water, ensuring the vegetables are just covered. Stir in the chicken or turkey Better Than Bouillon, parsley, and 1 teaspoon of kosher salt.
- Cook the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and vent the lid. Simmer for about 20 minutes or until the potatoes and carrots are very tender and can easily be pierced with a fork.
- Mash the Vegetables: Remove the pot from heat. Using a potato masher, mash the vegetables to your desired consistency—smooth, chunky, or somewhere in between. For ultra-smooth soup, use an immersion blender.
- Make the White Sauce (Béchamel): While the vegetables are cooking, melt the butter in a separate 2-quart or larger pot over medium heat. Whisk in the flour, kosher salt, and black pepper, cooking for 1–3 minutes while stirring constantly to form a roux.
- Add the Milk: Gradually add the milk to the roux, pouring in about 1 cup at a time and whisking thoroughly after each addition to prevent lumps. Continue whisking over medium heat until the mixture comes to a boil. Allow it to boil for 1 minute, then remove from heat.
- Combine Soup Components: Pour the hot white sauce into the vegetable mixture. Use a spatula to scrape all of the sauce into the pot, and stir until fully combined and creamy.
- Serve and Garnish: Ladle soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and additional parsley if desired. Serve hot.
Notes
- If you don’t have Better Than Bouillon, substitute with bouillon granules or cubes, but reduce the added salt, as these are saltier.
- Do not drain the vegetable cooking water—the starches help thicken the soup and add flavor.
- Store leftovers in the refrigerator for up to 5 days; freezing is not recommended, as potatoes may become grainy and the sauce can separate.
- For an extra creamy soup, use whole milk; lower fat milk will yield a thinner result.
- This soup is vegetarian if a vegetable bouillon base is used instead of chicken or turkey.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 265
- Sugar: 7g
- Sodium: 810mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg