Old-Fashioned Potato Soup

Prep Time:
20 mins

Cook Time:
25 mins

Total Time:
45 mins

Servings:
6

Ingredients

Directions

Gather the ingredients.

Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood

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

Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood

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.

Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood

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.

Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood

Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

Jen Causey / Food Styling: Chelsea Zimmer / Prop Styling: Hannah Greenwood

Cook’s Note

I use the same method to make broccoli or cauliflower versions of this soup as well.

For a vegetarian version, substitute vegetable stock or bouillon for the chicken soup base.

Nutrition Facts (per serving)

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Protein