Creamy Potato and Carrot Soup with White Sauce Recipe

If you’re searching for a cozy, nourishing dish that feels like a warm hug in a bowl, look no further than this Creamy Potato and Carrot Soup with White Sauce Recipe. It’s a delightful blend of tender potatoes and sweet carrots simmered to perfection, all enveloped in a luxurious white sauce that brings everything together with rich, velvety goodness. Whether you’re craving comfort food on a chilly evening or want to impress guests with something both simple and sophisticated, this soup is a real winner that satisfies every time.

Ingredients You’ll Need

This recipe shines because it uses simple, straightforward ingredients that you likely have in your kitchen. Each plays a vital role in crafting the perfect texture, flavor, and color of the soup, from the earthy potatoes and sweet carrots to the creamy white sauce that elevates it all.

• Russet potatoes (4 cups diced): These starchy potatoes create the creamy base and body of the soup.
• Carrots (1 cup diced): Adds sweetness and a delightful pop of color that balances the savory notes.
• Garlic (1 clove, mashed and diced): Offers a subtle aromatic depth to the vegetable broth.
• Water (3 cups): Just enough to barely cover the vegetables and form the soup’s foundation.
• Better Than Bouillon Chicken Base (1 tablespoon): Brings rich, meaty flavor; turkey or chicken versions both work beautifully.
• Parsley (1/4 cup fresh chopped or 1 tablespoon dried): Freshness and a burst of herbal brightness.
• Kosher salt (1 teaspoon plus 1/2 teaspoon for white sauce): Essential for seasoning and enhancing all other flavors.
• Butter (1/2 cup): The base of the luscious white sauce that rounds out the texture.
• All-purpose flour (1/2 cup): Thickens the white sauce to that silky consistency we all love.
• Black pepper (1/2 teaspoon): Adds a gentle spicy warmth to the sauce.
• Milk (4 cups, preferably whole): Creamy component that makes the soup rich without heaviness.
• Optional garnishes like cheddar cheese, green onions, and extra parsley: For added flavor and color at serving time.

How to Make Creamy Potato and Carrot Soup with White Sauce Recipe

Step 1: Prepare and Boil the Vegetables

Start by peeling and dicing your potatoes into roughly half-inch cubes. This size helps them cook evenly yet still hold a bit of texture in the final soup. Next, do the same with the carrots so they blend perfectly in every spoonful. Toss in a clove of minced garlic for that gentle flavor lift. Pour in about 3 cups of water, just enough to barely cover all your veggies — this is important since you want to keep all those lovely nutrients and flavors in the pot. Add the Better Than Bouillon chicken or turkey base along with the chopped parsley and kosher salt. Bring this to a boil, then reduce to a steady simmer and cook until your potatoes and carrots turn tender and fork-soft — about 20 minutes.

Step 2: Mash the Vegetables

Once the veggies are tender, ditch the lid and remove the pot from heat. Use a potato masher to gently crush the mixture to your preferred texture. I adore a velvety soup that still has a few hearty chunks left — it makes every bite so satisfying. If you crave an ultra-smooth soup, a quick blitz with an immersion blender works wonders here, but the cozy chunkiness is so charming, too!

Step 3: Make the White Sauce

While the veggies are simmering, melt half a cup of butter in a separate pot over medium heat. Once it’s completely melted, whisk in half a cup of flour to create a roux — this is the base of your white sauce. Add half a teaspoon each of kosher salt and black pepper to season. Stir continuously for a few minutes until it’s a smooth paste and cooked through but not browned. Slowly pour in the milk, a cup at a time, whisking furiously to avoid lumps and achieve that silky smooth texture. Let the mixture come to a gentle boil and then cook for one more minute while stirring — your perfect white sauce is ready to roll.

Step 4: Combine and Finish the Soup

Carefully pour your freshly made white sauce into the pot with the mashed potatoes and carrots. Use a spatula to scrape every bit out and combine everything thoroughly. This is the moment when all those individual components unite into a rich, creamy dream of a soup. Give it a final stir and it’s ready to serve piping hot.

How to Serve Creamy Potato and Carrot Soup with White Sauce Recipe

Garnishes

To elevate your soup, sprinkle on some shredded cheddar cheese — it melts into little pockets of gooey goodness. Freshly chopped green onions add a crisp, sharp contrast while a sprinkle of fresh parsley brings freshness and a pop of green, making the dish as pretty as it is delicious.

Side Dishes

This soup pairs beautifully with crusty bread, like a warm baguette or sourdough, perfect for dipping. A simple green salad with a tangy vinaigrette also complements the creamy, mellow flavors, allowing the soup to shine as the star of the meal.

Creative Ways to Present

Try serving this soup in rustic bread bowls for a fun, cozy presentation that guests will love. Another idea is to swirl in a drizzle of chili oil or add crispy bacon bits on top for added texture and a touch of indulgence.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Creamy Potato and Carrot Soup with White Sauce Recipe (although it’s unlikely!), store it in an airtight container in the refrigerator. It will keep beautifully for up to 5 days, making it a perfect make-ahead comfort meal.

Freezing

This soup freezes well for up to 3 months. Let it cool completely before transferring into freezer-safe containers. When ready to enjoy, thaw overnight in the fridge and stir well before reheating, as the sauce might separate slightly but will come back together with a good stir.

Reheating

Gently reheat your soup on the stove over medium-low heat, stirring frequently to keep the creamy texture smooth and avoid scorching. Adding a splash of milk or water as it warms up can help refresh the consistency if it has thickened.

FAQs

Can I use vegetable broth instead of water and chicken base?

Absolutely! Using vegetable broth instead of water and chicken base will give you a vegetarian-friendly version with plenty of flavor. Just make sure the broth is well seasoned to keep the soup tasty.

Is it possible to make this soup dairy-free?

Yes! Substitute the butter with a dairy-free alternative like olive oil or vegan margarine, and swap the milk for unsweetened plant milk such as almond or oat milk to keep it creamy and delicious.

How can I make the soup thicker or thinner?

If you prefer a thicker soup, add a bit more flour to your white sauce roux or reduce the amount of water you add to the vegetables. To thin it out, simply add more milk or broth until you reach your desired consistency.

Can I add other vegetables to this soup?

Definitely! Celery, leeks, or parsnips work wonderfully alongside the potatoes and carrots, adding complexity and extra flavor layers while keeping that comforting vibe.

What’s the best way to store leftover soup for quick meals?

Keep your leftover soup in single-serving containers in the fridge or freezer. Then, just reheat individual portions whenever you need a quick, satisfying meal without any fuss.

Final Thoughts

Trust me, once you try this Creamy Potato and Carrot Soup with White Sauce Recipe, it will become your go-to comfort food for cold days or anytime you crave something warm and wholesome. It’s simple yet incredibly rewarding — perfect for sharing around the table or enjoying solo with a good book. So grab your ingredients, roll up your sleeves, and treat yourself to this delicious bowl of comfort!

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