Description
A warm and creamy potato soup that’s perfect for chilly evenings.
Ingredients
- 4 cups diced Russet potatoes (approximately 2 large potatoes)
- 1 cup diced carrots (about 2 large)
- 1 clove garlic (mashed and diced)
- 3 cups water
- 1 tablespoon Better Than Bouillon Chicken Base (or turkey flavor)
- 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 additional chopped parsley for garnish
Instructions
- Peel and dice the potatoes and carrots, add to the stock pot.
- Smash and mince the garlic, and add to the pot.
- Pour in 3 cups of water, ensuring vegetables are just barely covered.
- Add Better Than Bouillon, parsley, and 1 teaspoon of kosher salt.
- Bring to a boil, then reduce heat to medium and simmer for 20 minutes, or until vegetables are tender.
- Off heat, use a potato masher to achieve desired texture.
- In a separate pot, melt 1/2 cup of butter over medium heat, then stir in 1/2 cup of flour to form a paste.
- Add 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper, stirring constantly for a few minutes.
- Slowly add 4 cups of milk, one cup at a time, stirring until smooth and lump-free.
- Bring the milk mixture to a boil while stirring; cook for 1 minute, then remove from heat.
- Pour the milk mixture into the pot with the mashed potatoes and mix thoroughly.
- Garnish with chopped parsley, shredded cheddar cheese, and chopped green onions before serving.
Notes
Allow the soup to simmer longer for a thicker base. Store leftovers in the refrigerator for up to five days; do not freeze.
