Creamy Potato and Carrot Soup with Cheddar and Green Onions Recipe

Introduction

Potato soup is a comforting classic that’s perfect for chilly days. This version combines tender potatoes and carrots with a creamy, cheesy base for a hearty, satisfying bowl. It’s easy to make and delicious served with your favorite toppings.

Ingredients

• 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
• 1/2 cup butter (one stick)
• 1/2 cup all purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 4 cups milk (whole milk is best)
• Cheddar cheese (for garnish)
• Chopped green onions (for garnish)
• Chopped parsley (for garnish)

Instructions

1. Step 1: Peel and dice the potatoes into about 1/2 inch pieces. Place them in a stock pot or 3-quart pot.
2. Step 2: Peel and dice the carrots to the same size as the potatoes and add them to the pot.
3. Step 3: Smash and mince the garlic clove and add it to the pot.
4. Step 4: Pour 3 cups of water over the vegetables, just enough to barely cover them.
5. Step 5: Stir in 1 heaping tablespoon of Better Than Bouillon Base. If unavailable, use bouillon cubes or granules carefully as they are saltier.
6. Step 6: Add the parsley and 1 teaspoon kosher salt. Bring the mixture to a boil over high heat, then lower to a steady simmer with the lid tilted to vent steam. Simmer for about 20 minutes until vegetables are very tender.
7. Step 7: Remove from heat and use a potato masher to roughly mash the mixture to your preferred texture.
8. Step 8: In a separate pot, melt the butter over medium heat. Whisk in the flour, salt, and pepper to form a paste. Cook for 1-3 minutes, stirring constantly.
9. Step 9: Gradually whisk in the milk, 1 cup at a time, to avoid lumps. Stir frequently and cook on medium until the mixture thickens and boils. Let it boil for 1 minute, then remove from heat.
10. Step 10: Pour the white sauce into the pot with the potatoes and stir well to combine.
11. Step 11: Serve the soup warm, garnished with shredded cheddar cheese, chopped green onions, and extra parsley.

Tips & Variations

• Use an immersion blender for a smoother soup, or mash minimally for a chunkier texture.
• Substitute the chicken base with vegetable broth for a vegetarian version.
• Add cooked bacon or ham for extra smoky flavor.
• Use half-and-half instead of whole milk for a richer soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stove, stirring often. Avoid freezing, as the soup can separate and become grainy due to the potatoes absorbing liquid.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of potato?

Russet potatoes work best for their starchy texture, but Yukon Gold potatoes can also be used for a creamier, slightly buttery flavor.

How can I make this soup dairy-free?

Use a dairy-free milk alternative like almond or oat milk and substitute butter with olive oil or a plant-based margarine. Adjust seasonings to your taste as flavors may differ.

Creamy Potato and Carrot Soup with Cheddar and Green Onions Recipe

Print Recipe

★★★★★

4.6 from 144 reviews

This comforting Potato Soup recipe combines tender diced potatoes and carrots simmered in a flavorful broth, thickened with a creamy homemade white sauce, and garnished with cheddar cheese, fresh parsley, and green onions. Perfect for a cozy meal, this soup is velvety with a nice balance of chunks and smoothness.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

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Vegetables and Broth

• 4 cups diced Russet potatoes (2 large potatoes, about 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 (Bechamel)

• 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 parsley (extra, for garnish)

Instructions

1. Boil the veggies: Peel and dice the potatoes into 1/2 inch pieces. Place them in a stock pot or 3-quart pot. If you have between 4 to 5 cups of diced potatoes, that works fine.
2. Add carrots and garlic: Peel and dice the carrots similarly to the potatoes and add to the pot. Smash and mince one clove of garlic and add it as well.
3. Add water and flavor base: Pour 3 cups of water over the vegetables, just enough to barely cover them. Add one tablespoon of Better Than Bouillon Chicken or Turkey Base for depth of flavor.
4. Add parsley and salt: Add 1/4 cup chopped fresh parsley (or one tablespoon dried) and 1 teaspoon kosher salt. Bring the pot to a boil over high heat.
5. Simmer until tender: Once boiling, reduce heat to medium and keep at a steady simmer with the lid vented for about 20 minutes, until potatoes and carrots are very tender and easily mashed with a fork.
6. Mash the vegetables: Remove from heat and use a potato masher to roughly mash the mixture to your preferred texture – some velvety smoothness with chunks or more chunky if preferred. An immersion blender can be used for a smoother consistency.
7. Prepare the white sauce (béchamel): In a separate 2-quart or larger pot, melt 1/2 cup butter over medium heat. Stir in 1/2 cup flour to create a paste using a whisk. Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper and cook for 1 to 3 minutes while stirring constantly.
8. Add milk gradually: Slowly add 4 cups whole milk, about 1 cup at a time, whisking continually to incorporate and prevent flour lumps. Continue stirring and maintain medium heat.
9. Cook white sauce: Bring the mixture to a boil, indicated by consistent bubbles rising from the center, allow to boil for 1 minute while stirring, then remove from heat.
10. Combine soup and sauce: Pour the béchamel sauce into the pot with the mashed vegetables, scraping the pot to get all the sauce, and stir well to combine.
11. Serve and garnish: Serve the soup warm and garnish generously with shredded cheddar cheese, chopped green onions, and extra chopped parsley to taste.
12. Storage: Store leftovers in the refrigerator for up to 5 days. Avoid freezing as potatoes absorb moisture causing texture separation and graininess.

Notes

• Use whole milk for the best creamy texture in the white sauce.
• Better Than Bouillon base enhances flavor but watch salt levels if substituting with bouillon cubes or granules (usually saltier).
• Adjust the texture by mashing more for smoothness or less for chunkier soup.
• Adding cheese and green onions on top add flavor and texture contrast.
• Do not freeze leftovers to preserve soup quality.

Keywords: potato soup, creamy potato soup, homemade soup, easy potato soup recipe, comforting soup