Potato Soup
Photo: MarkTraceur, CC BY-SA 3.0
This potato soup builds a creamy base by cooking onions in butter, stirring in flour and then adding milk, so the soup thickens without any blending. The potatoes and carrots simmer separately in bouillon and join the pot at the end, which keeps their flavor distinct. Dried parsley and thyme give a gentle herbal finish. It feeds four or five people and takes about 90 minutes.
Instructions
Melt the butter in a stock pot or large saucepan and cook the onion in it until it is soft and tender.
In a second stock pot, combine the diced potatoes, diced carrots, water and chicken bouillon. Bring to a boil, then reduce the heat and simmer for about 10 minutes, until the vegetables are tender when pierced with a fork.
Season the vegetables and their broth with the black pepper.
Stir the flour into the cooked onions and butter to form a paste. Pour in the milk and stir constantly over low heat until the mixture is warmed through.
Tip the potato and carrot mixture, with its liquid, into the milk base. Stir in the parsley and thyme and heat the soup through, then serve hot.
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