Creamy Potato and Carrot Soup with White Sauce Recipe
This comforting Potato Soup recipe combines tender diced potatoes and carrots simmered in a savory broth, thickened with a creamy homemade white sauce (béchamel). Enhanced with garlic and parsley, it is perfect served warm with optional garnishes like cheddar cheese and green onions for a hearty, velvety bowl of soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
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
- 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
Optional Garnishes
- Shredded cheddar cheese
- Chopped green onions
- Chopped fresh parsley
Instructions
- Boil the vegetables: Peel and dice 2 large Russet potatoes into 1/2 inch pieces, place in a large pot. Peel and dice 2 carrots similarly and add to the pot. Mince 1 clove garlic and add it as well. Pour in 3 cups water, just enough to barely cover the vegetables. Add 1 tablespoon of Better Than Bouillon Chicken Base and 1/4 cup fresh chopped parsley (or 1 tablespoon dried parsley), along with 1 teaspoon kosher salt. Bring to a boil over high heat, then reduce to a medium simmer with the lid vented, cooking for about 20 minutes until the potatoes and carrots are very tender.
- Mash the vegetables: Remove pot from heat and roughly mash the vegetables to desired consistency using a potato masher. You can leave it chunky or blend smoothly with an immersion blender depending on preference.
- Make the white sauce (béchamel): In a separate medium pot, melt 1/2 cup butter over medium heat. Whisk in 1/2 cup flour until it forms a paste. Season with 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper. Cook the roux, stirring constantly for 1-3 minutes. Gradually whisk in 4 cups whole milk, about 1 cup at a time, ensuring each addition is fully incorporated to avoid lumps. Continue stirring over medium heat until the sauce comes to a boil and boils for 1 minute to thicken.
- Combine soup and white sauce: Pour the béchamel into the pot with the mashed vegetables, scraping to get all the sauce out. Stir well to combine into a creamy, smooth soup base.
- Serve and garnish: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and extra fresh parsley if desired. Serve warm.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Notes
- Use whole milk for the creamiest texture; reduced fat milks can make the soup less rich.
- If you prefer a smoother soup, use an immersion blender after cooking the vegetables.
- Adjust salt to taste, especially if substituting bouillon with salted broth or cubes.
- For a vegetarian version, substitute chicken bouillon with vegetable bouillon.
- Reheat gently on stovetop to avoid scorching the soup.
Keywords: potato soup, creamy soup, easy potato soup, homemade soup, béchamel soup, comfort food, chicken base soup