Old-Fashioned Potato Soup
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
47
Spice
45
Sweetness
62
Sourness
39
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Butter1 large
Onion (chopped)3 cups
Water2 tbsps
Chicken Bouillon (powder)3 tbsps
All-Purpose Flour3 cups
Milk1 tbsp
Dried Parsley1 tsp
Dried ThymeDirections:
1
Melt butter in a saucepan over medium heat
2
Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes
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
4
Cook until vegetables are tender, about 10 minutes
5
Do not overcook
6
Season with ground black pepper to taste
7
Add the flour to the cooked onions to make a paste
8
Cook, stirring constantly, for 2 minutes
9
Gradually add the milk and stir well
10
Cook over low heat stirring constantly until warmed through
11
Add the potato and carrot mixture
12
Stir in the parsley and thyme and heat through
13
Serve hot