Description

This easy and comforting Potato Soup recipe features tender diced Russet potatoes and carrots simmered in a flavorful broth, thickened with a creamy béchamel sauce, and finished with cheddar cheese, green onions, and parsley. Perfect for a warm meal, it delivers a velvety, slightly chunky texture and rich savory flavors.

Ingredients

Scale

Soup Base

4 cups diced Russet potatoes (2 large potatoes, about 2 pounds)
1 cup diced carrots (about 2 large)
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

Garnishes

Cheddar cheese, shredded, to taste
Chopped green onions, to taste
Chopped fresh parsley, for garnish

Instructions

Boil the Vegetables: Peel and dice the potatoes into approximately 1/2-inch pieces and place them in a 3-quart stock pot. If you have between 4 and 5 cups of diced potatoes, that’s fine.
Add Carrots and Garlic: Peel and dice the carrots to about the same size as the potatoes and add them to the pot along with the mashed and minced garlic clove.
Add Water and Seasoning: Pour in 3 cups of water, just enough to barely cover the vegetables. Add 1 tablespoon of Better Than Bouillon Chicken or Turkey Base and 1/4 cup chopped fresh parsley (or 1 tablespoon dried). Add 1 teaspoon kosher salt.
Simmer the Vegetables: Bring the mixture to a boil over high heat. Once boiling, reduce heat to medium, keep the pot lid vented slightly to release steam, and simmer for about 20 minutes until the potatoes and carrots are very tender and can be easily mashed with a fork. Remove from heat.
Mash the Soup Base: Using a potato masher, roughly mash the vegetables to your desired texture—either chunky or smooth (immersion blender can be used for ultra smooth).
Make the Béchamel (White Sauce): In a separate 2-quart or larger pot, melt 1/2 cup butter over medium heat. Add 1/2 cup flour and whisk constantly to form a paste. Stir in 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook for 1–3 minutes, continuing to stir to avoid browning.
Incorporate Milk Slowly: Gradually add 4 cups whole milk, about 1 cup at a time, whisking continuously to combine and prevent lumps. After adding all the milk, bring the mixture to a boil over medium heat, stirring frequently. Let it boil for 1 minute until thickened, then remove from heat.
Combine Soup Base and White Sauce: Pour the béchamel into the pot with the mashed potatoes and carrots, using a spatula to scrape in all the sauce. Stir thoroughly to combine into a creamy soup.
Serve and Garnish: Serve the soup warm. Garnish with shredded cheddar cheese, chopped green onions, and fresh parsley to enhance flavor and appearance.
Storage: Refrigerate leftovers in a covered container for up to 5 days. Avoid freezing this soup as potatoes can absorb moisture, causing the béchamel to separate and become grainy.

Notes

Using whole milk yields the creamiest texture, but 2% milk can be substituted for a lighter version.
Better Than Bouillon base is rich and flavorful; if unavailable, use bouillon cubes or granules sparingly as they are saltier.
Adjust salt and pepper to taste, especially based on the saltiness of the bouillon used.
For a vegan version, substitute butter with plant-based margarine, use plant-based milk, and omit cheese or use vegan cheese alternatives.
This soup is best eaten fresh; freezing leads to texture changes due to potato starches and dairy.
Feel free to add cooked bacon bits or a dollop of sour cream when serving for extra richness.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering and stovetop cooking
Cuisine: American

Nutrition

Serving Size: 1 cup (approximate)
Calories: 280 kcal
Sugar: 7 g
Sodium: 560 mg
Fat: 13 g
Saturated Fat: 8 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 35 mg

Keywords: potato soup, easy potato soup, creamy potato soup, comforting soup, dinner soup recipe, cheesy potato soup