Savor the comfort and warmth of a classic recipe with this Old-Fashioned Potato Soup. Made with simple and wholesome ingredients, this soup is easy to prepare and perfect for those chilly evenings. Indulge in its creamy and delicious flavor, and relish the memories of home-cooked meals.
- 1/3 cup butter
- 2 medium onions, chopped
- 6 medium potatoes, peeled and diced
- 2 medium carrots, diced
- 3 cups water
- 2 tablespoons chicken bouillon powder
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 1/2 tablespoon dried parsley
- 1/4 teaspoon dried thyme
- salt and pepper to taste
- grated cheese and bacon bits (as a topper)
- In a medium sauce pan, melt butter over medium heat.
- Once the butter is melted, add in the onion and cook until caramelized. That’s a fancy way of saying the onion is soft and translucent (see through). This takes about 5 minutes on medium heat.
- In a soup pot, add the potatoes, carrots, water and chicken bouillon powder. Cook for about 10 minutes until the vegetables are tender. Season with salt and pepper to taste.
- Back to the onions in the medium sauce pan. Add the flour to the cooked onions and stir to make a paste. Cook for 2 minutes while stirring constantly.
- Slowly add milk to the onion paste while continuing to stir well. Continue cooking until well everything is well mixed and the milk is warm.
- Add onion and milk mixture to the soup pot that contains the potato, carrot and chicken bouillon mixture. Stir to mix everything well.
- Ladle into bowls and add grated cheese and/or bacon bits as a yummy topper.
If you want, you can substitute the 3 cups of water and 2 tablespoons of powdered chicken bouillon with liquid chicken bouillon or chicken broth.
You can make this a vegetarian soup if you replace the chicken bouillon or chicken broth with vegetable bouillon or vegetable broth.