Old-Fashioned Potato Soup

Old-Fashioned Potato Soup

230

"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."

Ingredients

45 m servings 338 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 338 kcal
  • 17%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 51.6g
  • 17%
  • Protein:
  • 10.1 g
  • 20%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 857 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

  • Prep

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  1. Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  2. 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. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  3. Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. 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.

Footnotes

  • Cook's Note:
  • Substitute vegetable stock for the chicken soup base for a vegetarian version.
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Reviews

230
  1. 274 Ratings

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Made this on a day when comfort food was what I wanted and it filled the bill admirably. Changed the method a bit, though because having to wash two stockpots would have made it that much less c...

Let me say that I was skeptical about the outcome of this recipe....I was wooried that it wasn't going to turn out right...It turned out fabulous!! My husband commented all throughout dinner ho...

Just made this soup and is very tasty...I substituted milk with Pet evaporated milk. I added Celery (leaves included), broccoli floweretes (as I love broccoli)and sauteed with the onions and I u...