Creamy Potato Soup (Printable Version)
Velvety potato soup featuring Russet potatoes, milk, and a rich white sauce for a hearty, comforting bowl.
# Ingredients:
→ Vegetables
01 -
900 g peeled and diced Russet potatoes (approximately 2 large)
02 -
130 g peeled and diced carrots (about 1 medium to 3 small)
03 -
2 cloves garlic, minced
→ Liquids and Seasonings
04 -
720 ml water (approximate to cover vegetables)
05 -
1 tablespoon Better Than Bouillon Chicken Base
06 -
15 g fresh parsley, chopped or 1 tablespoon dried parsley
→ Roux and Dairy
07 -
30 g unsalted butter
08 -
30 g all-purpose flour
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon ground black pepper
11 -
480 ml whole milk
# Steps:
01 -
Peel and dice the Russet potatoes into approximately 1.25 cm cubes. Peel and dice carrots finely. Mince the garlic cloves.
02 -
Place potatoes, carrots, and garlic in a pot with 720 ml of water, just enough to barely cover the vegetables. Add the Better Than Bouillon Chicken Base and parsley. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 20 minutes or until vegetables are tender with no resistance when pierced with a fork.
03 -
While vegetables cook, melt butter in a separate medium saucepan over medium heat. Stir in flour, salt, and pepper, whisking constantly to form a roux. Cook for 2 minutes without browning.
04 -
Gradually whisk in whole milk into the roux in small increments to prevent lumps. Continue whisking until the mixture thickens and becomes smooth and creamy.
05 -
Once vegetables are tender, use a potato masher or fork to mash the vegetables and broth together to your preferred texture, leaving some chunks if desired for a velvety consistency.
06 -
Pour the prepared white sauce into the pot with the mashed vegetables and stir thoroughly to combine. Adjust seasoning with additional salt and pepper if needed.
07 -
Serve the soup hot. Garnish options include shredded cheddar cheese, chopped green onions, fresh parsley, or a dollop of sour cream if desired.
# Notes:
01 -
Use Russet potatoes for a creamy texture due to their high starch content. Avoid waxy potatoes to prevent a watery soup.
02 -
Slowly add milk to the roux while whisking to prevent lumps and achieve a smooth white sauce.
03 -
This soup stores well in the refrigerator for up to five days but is not recommended for freezing as texture and creaminess degrade.