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 (enough to just cover the vegetables)
- 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
- 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
- Shredded cheddar cheese
- Chopped green onions
- Chopped parsley
Instructions
- Boil the Vegetables: Peel and dice the potatoes and carrots into small cubes (about 1/2 inch). Add them to a stockpot along with the mashed and diced garlic. Pour in the water, ensuring the vegetables are just barely covered (about 3 cups). Stir in the bouillon base, parsley, and kosher salt. Bring the mixture to a boil over high heat, then reduce to medium and simmer with the lid vented for about 20 minutes, until potatoes and carrots are very tender.
- Mash the Vegetables: Once tender, remove the pot from heat. Using a potato masher, mash the mixture to your desired texture — leave it chunky, or mash for a smoother soup. For an ultra-smooth texture, use an immersion blender.
- Make the White Sauce (Bechamel): In a separate saucepan over medium heat, melt the butter. Add the flour, whisking it into a paste, then add the salt and pepper. Cook, stirring constantly, for 1-3 minutes. Gradually pour in the milk, whisking well after each addition to avoid lumps, until all the milk is incorporated and mixture is smooth.
- Thicken the Sauce: Continue to stir the milk mixture over medium heat until it comes to a boil, with bubbles consistently rising from the center. Let boil for 1 minute to thicken, stirring constantly. Remove from heat.
- Combine Soup & Serve: Pour the hot white sauce into the pot with the potatoes and carrots. Stir gently to fully combine. Serve the soup warm, garnished with cheddar cheese, chopped green onions, and extra parsley if desired. Enjoy!
Notes
- Don’t worry if you have a little more or less potatoes — soup is forgiving!
- If you don’t have Better Than Bouillon, use bouillon cubes/granules, but reduce salt slightly.
- Soup texture is customizable: leave chunky, mash, or use an immersion blender for smooth soup.
- Leftovers keep in the fridge for up to 5 days. Do not freeze — texture will become grainy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side-dishes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 720mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 38mg
