Cookbook:Potato Soup

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Cookbook | Recipes | Soup

[edit] Ingredients

• 6 potatoes, peeled and diced
• 3 cups milk
• 1 large onion
• 2 carrots, diced
• 1/4 cup butter or margarine
• 3 cups water
• 2 cubes chicken bouillon
• 1/2 tsp ground black pepper to taste
• 3 tbsp all-purpose flour
• 1 tbsp dried parsley
• 1/4 tsp dried thyme

[edit] Procedure

1. Cook onion in butter until tender
2. Bring the diced potatoes, carrots, water and chicken bouillon in another stock pot to a boil. Simmer about 10 minutes or until tender. Add ground black pepper.
3. Add the flour to the cooked onions to make a paste. Stir in the milk. 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.

[edit] Variations

1. Use vegetable stock instead of chicken bouillon for a vegetarian soup.
2. Add leeks if available.
3. Omit all ingredients except potatoes, water, salt and pepper for a simple and surprisingly pleasing potato soup. High quality, flavorful potatoes are required for this variation, which itself presents an ideal base for an inventive cook to expand upon.