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Ingredients
Scale
- 4 cups diced Russet potatoes (approximately 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, divided
- 1/2 cup butter (1 stick)
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cups milk (whole milk recommended)
- Optional toppings: shredded cheddar cheese, chopped green onions, additional chopped parsley
Instructions
- Peel and dice Russet potatoes and carrots.
- Combine diced potatoes, carrots, garlic, water, bouillon, parsley, and salt in a pot.
- Bring to boil and simmer for 20 minutes until veggies are tender.
- Mash the mixture for preferred consistency.
- In another pot, melt butter over medium heat and whisk in flour.
- Add milk gradually, whisking continuously.
- Bring white sauce to a boil and cook for an additional minute.
- Combine white sauce with mashed veggie mixture.
- Serve warm with optional toppings.
Notes
For a richer flavor, use whole milk instead of lower-fat options.
Avoid freezing the soup to maintain texture; refrigerate leftovers instead.
Adjust bouillon quantity based on personal taste preferences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 5
- Sodium: 600
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 3
- Protein: 8
- Cholesterol: 40