Creamy Potato Vegetable Soup Recipe

Introduction

This Creamy Potato Vegetable Soup is a comforting and hearty dish perfect for any day of the week. Packed with tender potatoes, carrots, and a rich, smooth white sauce, it offers warmth and satisfying flavors in every spoonful.

Ingredients

• 4 cups diced Russet potatoes (2 large potatoes, approximately 2 pounds)
• 1 cup diced carrots (about 2 large carrots)
• 1 clove garlic, minced
• 1/4 cup fresh chopped parsley or 1 tablespoon dried parsley
• 3 cups water
• 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
• 1 teaspoon kosher salt
• 1/2 cup unsalted butter (1 stick)
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 cups whole milk
• Shredded cheddar cheese (for garnish)
• Chopped green onions (for garnish)
• Additional chopped parsley (for garnish)

Instructions

1. Step 1: Peel and dice the Russet potatoes and carrots into 1/2-inch pieces. Mince the garlic.
2. Step 2: In a large stockpot, combine potatoes, carrots, and garlic. Add 3 cups of water to just cover the vegetables. Stir in the Better Than Bouillon Chicken Base, 1 teaspoon kosher salt, and chopped parsley. Bring to a boil over high heat, then reduce to medium and simmer uncovered for 20 minutes or until vegetables are fork-tender.
3. Step 3: Remove the pot from heat and roughly mash the vegetables with a potato masher, leaving some texture as you prefer.
4. Step 4: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a smooth paste. Add 1/2 teaspoon kosher salt and black pepper. Cook, whisking constantly, for 1 to 3 minutes.
5. Step 5: Gradually whisk in the milk, one cup at a time, making sure each cup is fully incorporated before adding the next to avoid lumps. Bring the mixture to a gentle boil and cook for 1 minute, stirring frequently to prevent scorching.
6. Step 6: Pour the white sauce into the pot with the mashed vegetables and stir well to combine evenly. Heat gently if needed.
7. Step 7: Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and extra parsley. Serve warm and enjoy.

Tips & Variations

• For a vegetarian version, substitute the chicken base with vegetable broth or a vegetarian bouillon.
• Use a hand blender to puree the soup completely for a smoother texture.
• Add a pinch of smoked paprika or cayenne pepper for a subtle kick.
• Swap out whole milk for half-and-half or cream for an even richer soup.
• Include corn or peas for added color and sweetness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent scorching. If the soup thickens too much when reheating, add a splash of milk or water to reach the desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup dairy-free?

Yes, substitute the butter with a plant-based alternative and use a dairy-free milk such as almond or oat milk. Adjust thickness as needed by using a suitable dairy-free flour or thickener.

Can I freeze this soup?

Freezing is possible but may affect the texture, especially because of the milk and butter. If freezing, let the soup cool completely, transfer to a freezer-safe container, and freeze for up to 2 months. Thaw overnight in the refrigerator and reheat gently.

Creamy Potato Vegetable Soup Recipe

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★★★★★

4.6 from 67 reviews

This creamy potato vegetable soup is a comforting and hearty dish perfect for chilly days. Made with tender potatoes and carrots simmered in a flavorful broth, then enriched with a smooth white sauce, it offers a rich texture and delicious taste. Garnished with cheddar cheese, green onions, and parsley, this soup serves 8 and can be made in just 30 minutes, making it an ideal quick meal for families.

• Author: reem
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 4 cups diced Russet potatoes (2 large potatoes, approximately 2 pounds)
• 1 cup diced carrots (about 2 large carrots)
• 1 clove garlic, minced
• 1/4 cup fresh chopped parsley or 1 tablespoon dried parsley

Broth

• 3 cups water
• 1 tablespoon Better Than Bouillon Chicken Base (chicken or turkey flavor)
• 1 teaspoon kosher salt

White Sauce

• 1/2 cup unsalted butter (1 stick)
• 1/2 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 4 cups whole milk

Garnishes

• Shredded cheddar cheese
• Chopped green onions
• Additional chopped parsley

Instructions

1. Prepare Vegetables: Peel and dice Russet potatoes into 1/2-inch pieces. Peel and dice carrots to a similar size. Mince the garlic.
2. Cook Vegetables: Combine potatoes, carrots, and garlic in a large stockpot. Add 3 cups of water, ensuring vegetables are just barely covered. Stir in Better Than Bouillon Chicken Base and kosher salt. Add chopped parsley. Bring to a boil over high heat, then reduce to medium and simmer uncovered for 20 minutes until vegetables are fork-tender.
3. Mash Vegetables: Remove pot from heat. Roughly mash the vegetables using a potato masher to your preferred consistency, leaving some texture as desired.
4. Prepare White Sauce: In a separate saucepan, melt butter over medium heat. Whisk in flour to form a paste. Add kosher salt and black pepper. Cook, whisking constantly, for 1 to 3 minutes. Gradually whisk in milk, one cup at a time, incorporating fully between additions to avoid lumps. Bring to a gentle boil and cook for 1 minute, stirring to prevent scorching.
5. Combine and Finish Soup: Pour the white sauce into the pot with the mashed vegetables. Stir to combine evenly. Heat gently if needed to warm through.
6. Serve and Garnish: Ladle soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and extra chopped parsley as desired. Serve warm.

Notes

• For a vegetarian version, substitute vegetable broth for chicken base and water.
• You can adjust the consistency by mashing more or less or adding a bit more milk for a thinner soup.
• Use low-fat milk to reduce calories but it may affect creaminess.
• Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
• If a thicker soup is desired, reduce the water or add slightly more flour to the white sauce.

Keywords: potato soup, creamy vegetable soup, comfort food, easy soup recipes, stovetop soup