Creamy Potato Soup Recipe
Russet potatoes and carrots simmered in seasoned broth, mashed, and stirred into a silky butter and milk white sauce.
Equipment
- Large Stockpot
- Whisk
- Potato Masher
Ingredients
Main Ingredients
- 4 cup diced russet potatoes about 2 lb
- 1 cup diced carrots about 2 large
- 1 cloves garlic minced
- 3 cup water
- 1 tbsp chicken base paste
- ¼ cup fresh chopped parsley or 1 tbsp dried
- ¾ tsp kosher salt divided
- ½ tsp black pepper
- ½ cup butter 1 stick
- ½ cup all purpose flour
- 4 cup whole milk
- 1 tbsp shredded cheddar, green onions, and parsley for garnish
Instructions
Cooking
- Simmer. Cook the potatoes, carrots, garlic, water, chicken base, parsley, and 1/2 teaspoon salt in a large stockpot about 20 minutes until tender.
- Mash. Mash with a potato masher right in the pot, leaving some chunks.
- Make the roux. Melt the butter in a second pot, whisk in the flour 1 to 2 minutes, and add the remaining salt and pepper.
- Add the milk. Whisk in the milk gradually and boil 1 minute until thick.
- Combine. Stir the white sauce into the vegetables, warm gently, and top with cheddar, green onions, and parsley.
Notes
Substitutions: Use Yukon gold potatoes for a creamier soup and vegetable base for a meatless version.
Tips: Whisk the milk in slowly to avoid lumps and keep the heat gentle after combining. Thin with milk if it thickens.
Storage: Refrigerate for 3 to 4 days and reheat to 165 degrees F. Milk based potato soup does not freeze well.