There’s nothing quite like a warm bowl of old-fashioned potato soup to bring back memories of cozy family dinners. This recipe is a nostalgic take on the hearty soup I remember from childhood, and it’s just as comforting today as it was back then. Over the years, I’ve spotted variations popping up at trendy bistros, but nothing beats this simple homemade version. Want to jazz it up? Top your bowl with crispy bacon crumbles and a sprinkle of shredded cheese for a flavorful twist.
Ingredients (Serves 6)
You’ll need for this delicious Potato Soup:
- ¼ cup butter
- 1 large onion, chopped
- 6 potatoes, peeled and diced
- 2 carrots, diced
- 3 cups water
- 2 tablespoons chicken bouillon powder (or vegetable bouillon for a vegetarian option)
- Ground black pepper to taste
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 tablespoon dried parsley
- ¼ teaspoon dried thyme
Directions for a successful Potato Soup
Step 1: Sauté the Onion
Start by gathering all your ingredients—trust me, it makes cooking a breeze. Melt the butter in a saucepan over medium heat. Toss in the chopped onion and stir it around until it softens and turns translucent, which should take about five minutes.
Step 2: Cook the Veggies
While the onions are doing their thing, grab another pot and add the diced potatoes, carrots, water, and chicken bouillon. Bring it all to a boil. Let it cook for about 10 minutes or until the veggies are tender but not mushy. Keep an eye on them—you want that perfect texture.
Step 3: Make the Creamy Base
Back to the onions—sprinkle the flour over them and stir constantly to create a paste. Cook for two minutes while stirring to avoid any lumps. Gradually pour in the milk, stirring as you go. Keep the heat low and continue stirring until the mixture is smooth and warmed through.
Step 4: Combine and Serve
Carefully add the potato and carrot mixture to the creamy base. Stir in the dried parsley and thyme. Heat everything through, making sure it’s all beautifully combined. Serve hot with your favorite toppings—bacon, cheese, or just as it is.
Pro Tips for a successful Potato Soup
- Vegetarian Option: Swap the chicken bouillon for vegetable bouillon.
- Versatile Twist: Use this same method to make broccoli or cauliflower soup.
- Personal Touch: I like adding a pinch of nutmeg to the creamy base for a subtle, warm flavor.
Why You’ll Love It
This recipe is straightforward and satisfying—perfect for chilly nights when you crave something hearty but don’t want to spend hours in the kitchen. Plus, it’s incredibly versatile. Customize it to fit your taste and enjoy the ultimate comfort food.
Nutrition Facts (Per Serving)
- Calories: 338
- Fat: 11g
- Carbs: 52g
- Protein: 10g
Go ahead and give this recipe a try—you won’t be disappointed. It’s the kind of meal that warms your heart and fills your home with delicious aromas. Happy cooking!
