A delightful, comforting classic potato soup recipe.
This old-fashioned potato soup recipe is closest to the soup I remember as a child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower versions as well.
Ingredients
- ¼ cup butter
- 1 large onion, chopped
- 6 potatoes, peeled and diced
- 2 carrots, diced
- 3 cups water
- 2 tablespoons chicken bouillon powder
- ground black pepper to taste
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 tablespoon dried parsley
- ¼ teaspoon dried thyme
Directions
- Step 1:Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
- Step 2:While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
- Step 3:Add flour to cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat stirring constantly until warmed through. Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.
