Description
This creamy potato and carrot soup is a comforting, hearty bowl of warmth that’s perfect for chilly evenings or whenever you’re craving something rich and velvety.
Ingredients
- Russet potatoes (4 cups, 2 large, about 2 lbs)
- Carrots (1 cup, about 2 large)
- Garlic (1 clove)
- Water (3 cups)
- Better Than Bouillon Chicken Base (1 tbsp)
- Fresh chopped parsley (1/4 cup) or dried parsley (1 tbsp)
- Kosher salt (1 + 1/2 tsp)
- Butter (1/2 cup, 1 stick)
- All-purpose flour (1/2 cup)
- Black pepper (1/2 tsp)
- Milk (4 cups, whole milk preferred)
- Optional garnishes: Cheddar cheese, chopped green onions, extra parsley
Instructions
- Peel and chop the russet potatoes and carrots into bite-sized pieces.
- In a large pot, add the potatoes, carrots, garlic, water, Better Than Bouillon Chicken Base, parsley, and kosher salt. Bring to a boil over medium-high heat, then reduce to a simmer and cook for 15–20 minutes or until the vegetables are fork-tender.
- While the veggies are cooking, prepare the roux: In a separate pan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2-3 minutes, stirring constantly until the mixture is smooth and bubbly.
- Slowly whisk the milk into the roux, stirring until the mixture thickens and becomes creamy, about 5 minutes.
- Once the potatoes and carrots are tender, carefully use an immersion blender to puree the soup to your desired texture (or transfer the soup in batches to a regular blender).
- Stir in the roux mixture and black pepper, then cook for another 5 minutes, allowing everything to combine and thicken.
- Taste and adjust seasoning as needed. Serve hot with optional garnishes like cheddar cheese, chopped green onions, and extra parsley.
Notes
- For a vegetarian version, replace the Better Than Bouillon Chicken Base with vegetable bouillon or a plant-based alternative.
- For a dairy-free option, swap the butter for vegan butter and use almond milk or any other dairy-free milk.
- If you prefer a spicier soup, add a pinch of cayenne pepper or red pepper flakes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
