1. Boil the Vegetables

Start by peeling and dicing the potatoes into small cubes, about 1/2 inch in size. Place the diced potatoes into your stock pot. If you have slightly more or less than 4 cups, don’t worry—it will still turn out great. Next, peel and dice the carrots to match the size of the potatoes and add them to the pot.

Smash and mince the garlic before adding it to the pot with the vegetables. Pour in 3 cups of water, just enough to barely cover the veggies. Add 1 tablespoon of Better Than Bouillon Chicken Base, and stir in the fresh or dried parsley along with 1 teaspoon of kosher salt. Bring the mixture to a boil over high heat, then reduce the heat to medium to maintain a steady simmer. Let it cook for about 20 minutes, or until the potatoes and carrots are tender enough to easily smash with a fork.

Once cooked, remove the pot from the heat and use a potato masher to mash the vegetables to your desired consistency. If you prefer a chunkier soup, mash lightly; for a smoother texture, continue mashing or use an immersion blender.

2. Make the White Sauce (Béchamel)

While the vegetables are simmering, it’s time to prepare the white sauce. In a separate 2-quart pot, melt 1/2 cup of butter over medium heat. Once the butter has melted, add 1/2 cup of all-purpose flour and whisk them together to form a smooth paste, known as a roux. Season the roux with 1/2 teaspoon of kosher salt and 1/2 teaspoon of black pepper.

Gradually add the milk, one cup at a time, whisking continuously to ensure it blends smoothly with the roux. This process should take a few minutes, so be patient to avoid any lumps. Once all the milk is incorporated, continue to stir the mixture over medium heat until it comes to a boil. Let it boil for 1 minute to thicken, then remove from heat.

3. Combine Everything for the Perfect Texture

Now that your white sauce is ready, pour it into the pot with the mashed vegetables. Use a spatula to scrape every bit of the sauce into the soup. Stir the mixture together until the soup reaches a creamy, smooth consistency. If you find the soup too thick, you can add a little more milk or water to achieve your preferred texture.