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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.
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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.

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