Creamy Potato and Carrot Soup with Cheddar and Green Onions Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve and garnish: Serve the soup warm and garnish generously with shredded cheddar cheese, chopped green onions, and extra chopped parsley to taste.
- 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
