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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.

Ingredients

Scale

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

Find it online: https://reemcook.com/creamy-potato-vegetable-soup-recipe/