Old-Fashioned Potato Soup

You can make this creamy roux-based milk soup with cauliflower or broccoli, as well as potatoes. Substitute vegetable stock for the chicken soup base for a vegetarian version.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 338 Calories

Ingredients

• 3 cups milk
• 3 tablespoons all-purpose flour
• 3 cups water
• 1 large onion, chopped
• ground black pepper to taste
• 2 carrots, diced
• 1 tablespoon dried parsley
• 2 tablespoons chicken bouillon powder
• 6 potatoes, peeled and diced
• 0.25 cup butter
• 0.25 teaspoon dried thyme

Recipe Instructions

Step 1

Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.

Step 2

Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Step 3

While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) 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.