Description
A creamy and comforting old-fashioned potato soup perfect for chilly days and family gatherings.
Ingredients
Scale
- 0.25 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
- 0.25 teaspoon dried thyme
Instructions
- Melt the butter in a saucepan over medium heat.
- Add the chopped onion and sauté until it turns translucent, around 5 minutes.
- In a separate pot, combine the diced potatoes, carrots, water, and chicken bouillon. Bring to a boil and cook until tender, roughly 10 minutes. Season with ground black pepper.
- Create a roux by adding flour to the sautéed onions. Stir continuously for about 2 minutes.
- Gradually whisk in the milk and cook on low heat until warmed through, stirring constantly.
- Incorporate the potato and carrot mixture into the creamy base. Stir in dried parsley and thyme and heat through.
- Serve hot and enjoy!
Notes
Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to three months. Add a splash of milk when reheating if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: potato soup, comfort food, vegetarian soup, creamy soup, family recipe