Description
A comforting potato soup that brings warmth and nostalgia, perfect for chilly days.
Ingredients
- 4 cups diced Russet potatoes (about 2 pounds)
- 1 cup diced carrots (about two large)
- 1 clove garlic (mashed and diced)
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base
- 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 recommended)
- Shredded cheddar cheese, chopped green onions, and chopped parsley for garnishing
Instructions
- Peel and dice the Russet potatoes into 1/2 inch pieces and place them in a stockpot.
- Add the rinsed and chopped carrots along with the diced garlic.
- Pour in the water until the vegetables are just covered and add Better Than Bouillon Chicken Base and fresh parsley.
- Sprinkle in the teaspoon of kosher salt, bring to a boil over high heat.
- Once boiling, lower the heat and simmer for about 20 minutes until the potatoes and carrots are tender.
- Roughly mash the mixture to your desired consistency.
- In a separate pot, melt the butter over medium heat, then whisk in the flour to form a roux.
- Add the additional kosher salt and black pepper and cook for a few minutes.
- Slowly incorporate the milk, whisking continuously until fully combined, then cook until it reaches a gentle boil.
- Combine the white sauce with the potato mixture and stir well to combine.
- Serve warm, garnished with shredded cheddar cheese, chopped green onions, and parsley.
Notes
Adjust salt and pepper to taste. Consider adding smoked paprika or cayenne pepper for a flavorful twist.
