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Ingredients
| margarine (oleo): 1/4 cup |
| onions: 1 |
| russet potatoes: 6 whole potatoes (peeled and diced) |
| carrots: 2 (diced) |
| water: 3 cups |
| chicken bouillon: 2 Tbl |
| black pepper (to taste) |
| all-purpose flour (unsifted): 3 Tbl |
| 2% milk: 3 cups |
| dried parsley: 1 Tbl |
| dried thyme (leaves): 1/4 tsp |
Old-Fashioned Potato Soup
Credit: AllRecipes
User rating:
"This soup is closest to the soup I remember as 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."
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Prep Time
15 min -
Cook Time
25 min -
Servings
6 serving(s)
Tags
Directions
- In a large stock pot melt the butter add the onions and cook over medium heat until the onions are translucent.
- While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base in another stock pot and bring to a boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper to taste.
- Add the flour to the cooked onions to make a paste. 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.