Old-Fashioned Potato Soup

Recipe View 5 mins Gather all ingredients. (5 minutes)

Recipe View 5 mins In a large saucepan or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes.

Recipe View 10 mins While the onions are cooking, combine the diced potatoes, carrots, water (or broth), and chicken bouillon in a separate large pot. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 10-15 minutes. Be careful not to overcook; you want the potatoes to hold their shape somewhat. Season with black pepper to taste.

Recipe View 2 mins Add the flour to the cooked onions, stirring constantly to form a smooth paste. Cook for 2 minutes, stirring continuously. This process cooks out the raw flour taste and helps thicken the soup. Gradually pour in the warmed milk, whisking constantly to prevent lumps. Continue to cook over low heat, stirring frequently, until the mixture is heated through and slightly thickened, about 5 minutes.

Recipe View 5 mins Carefully pour the potato and carrot mixture into the saucepan with the milk mixture. Stir gently to combine. Add the dried parsley and thyme. Heat through, stirring occasionally, until the soup is heated through and the flavors have melded, about 5 minutes. Be careful not to boil.

Recipe View 5 mins Serve hot. Garnish with crispy bacon crumbles, shredded cheese, a dollop of sour cream, or fresh chives, if desired.