Classic Potato Soup Recipe

Ingredients

• 0.25 cup butter
• 1 large onion, chopped
• 6 potatoes, peeled and diced
• 2 carrots, diced
• 3 cups water
• 2 tablespoons chicken bouillon powder
• ground black pepper to taste
• 3 tablespoons all-purpose flour
• 3 cups milk
• 1 tablespoon dried parsley
• 0.25 teaspoon dried thyme

Instructions

1. Prepare all of your ingredients.
2. Melt butter in a medium saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, approximately 5 minutes.
3. While the onions are cooking, combine the diced potatoes, carrots, water, and chicken bouillon in a separate pot. Bring to a boil and cook until the vegetables are tender, about 10 minutes. Be careful not to overcook. Season with freshly ground black pepper to your preference.
4. Incorporate the flour into the cooked onions to form a paste. Continue to cook, stirring continuously, for 2 minutes. Gradually pour in the milk, stirring well to prevent lumps. Heat over low heat, stirring constantly, until heated through.
5. Combine the potato and carrot mixture with the milk mixture. Stir in the fresh parsley and dried thyme. Heat gently until warmed through. Serve immediately.

Nutrition

• Calories: 338 kcal
• Fat Content: 11 g
• Fiber Content: 6 g
• Sugar Content: 10 g
• Sodium Content: 858 mg
• Protein Content: 10 g
• Cholesterol Content: 31 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g