Description
A warm bowl of creamy potato soup made from scratch, perfect for chilly evenings.
Ingredients
Scale
- 4 cups Russet potatoes, diced
- 1 cup Carrots, diced
- 1 clove Garlic, mashed and diced
- 3 cups Water
- 1 tablespoon Better Than Bouillon Chicken Base
- 1/4 cup Fresh chopped parsley
- 1 teaspoon Kosher salt
- 1/2 cup Butter
- 1/2 cup All-purpose flour
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Black pepper
- 4 cups Milk
- Cheddar cheese (for topping)
- Chopped green onions (for garnish)
- Chopped parsley (for garnish)
Instructions
- Peel and dice the Russet potatoes and carrots into small cubes. Chop the garlic finely and set aside.
- In a large pot over medium heat, melt the butter. Add the mashed garlic and sauté for about a minute.
- Add the diced potatoes and carrots to the pot, stirring well to coat the vegetables in the butter and garlic.
- Pour in the water and stir in the Better Than Bouillon chicken base. Bring to a gentle boil, then reduce heat and simmer until potatoes and carrots are tender (about 15-20 minutes).
- In another pan, melt the remaining butter over medium heat. Sprinkle in the flour and whisk continuously for about 2 minutes until golden to create a roux.
- Slowly add the roux to the soup, stirring continuously. Gradually mix in the milk until the soup is smooth and creamy.
- Add Kosher salt, black pepper, and chopped parsley. Stir well and let cook on low heat for another 5 minutes.
- Ladle the soup into bowls and garnish with shredded cheddar cheese, chopped green onions, and extra parsley.
Notes
Customize with bacon bits, different cheeses, or additional vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 40mg