Volunteer Recipe: Old-Fashioned Potato Soup

Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Servings: 4-6

Ingredients

1/4 cup butter

1 large onion, chopped or 1 large leek, thinly sliced

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

1/2 teaspoon dried thyme

Directions

Gather the ingredients.

Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.

While onions are cooking, place diced potatoes, carrots, water, and chicken bouillon 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.

Add flour to cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add milk and stir well. Cook over low heat stirring constantly until warmed through.

Add potato and carrot mixture. Stir in parsley and thyme and heat through. Serve hot.

Variations

Use the same method to make broccoli or cauliflower versions of this soup as well.

For a vegetarian version, substitute vegetable stock or bouillon for the chicken soup base.

For vegan, substitute the dairy butter with a plant based butter (like Miyoko’s or Earth Balance) or a couple Tablespoons of olive oil. Substitute coconut milk (unsweetened, unflavored) or coconut cream for the dairy milk.

Serve with a hot crusty bread.