This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) 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 the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. 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.

Cook's Note:

Substitute vegetable stock for the chicken soup base for a vegetarian version.

Partner Tip

Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

337.9 calories; 10.1 g protein; 51.6 g carbohydrates; 31.3 mg cholesterol; 857.5 mg sodium. Full Nutrition

Reviews (294)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/14/2007
Made this on a day when comfort food was what I wanted and it filled the bill admirably. Changed the method a bit, though because having to wash two stockpots would have made it that much less comforting. Cooked the onion, as directed, then added the potatoes and carrots to the onion, sauteed for about 5 minutes on medium low heat, added vegetable broth, brought to a boil, and then simmered, covered, for about 15 minutes, till potatoes were tender. Added herbs and pepper, and 2 cups of milk. Whisked flour with the other cup of milk, and added it to the simmering soup. Cooked till thickened. Served bowls of grated cheese and crumbled bacon (for the meat eaters in the family) on the side, and some lovely cheese toast. Felt much better afterward. Thanks so much. Read More
(173)

Most helpful critical review

Rating: 3 stars
07/31/2009
This was disappointing. The potatoes stayed in firm chunks rather than becoming a thick soup and the flavor was bland. If you want an excellent potato soup try Absolutely Ultimate Potato Soup if you're ready to go all out or for the more calorie conscious Russian Mushroom and Potato Soup both on this site. Read More
(10)
359 Ratings
  • 5 star values: 267
  • 4 star values: 79
  • 3 star values: 10
  • 2 star values: 3
  • 1 star values: 0
Rating: 5 stars
09/14/2007
Made this on a day when comfort food was what I wanted and it filled the bill admirably. Changed the method a bit, though because having to wash two stockpots would have made it that much less comforting. Cooked the onion, as directed, then added the potatoes and carrots to the onion, sauteed for about 5 minutes on medium low heat, added vegetable broth, brought to a boil, and then simmered, covered, for about 15 minutes, till potatoes were tender. Added herbs and pepper, and 2 cups of milk. Whisked flour with the other cup of milk, and added it to the simmering soup. Cooked till thickened. Served bowls of grated cheese and crumbled bacon (for the meat eaters in the family) on the side, and some lovely cheese toast. Felt much better afterward. Thanks so much. Read More
(173)
Rating: 5 stars
08/05/2005
Let me say that I was skeptical about the outcome of this recipe....I was wooried that it wasn't going to turn out right...It turned out fabulous!! My husband commented all throughout dinner how much he liked the soup....I took the advice of others and sauted some celery with the leaves along with the margarine and onions....and I diced up some baby carrots with my chopper to cook along with the potatoes....and I topped the soup with some crumbled bacon and cheese...just needed to add a bit of salt....WONDERFUL!!! Will be making again and again and again! Thanks for the recipe! Read More
(126)
Rating: 5 stars
11/18/2004
Just made this soup and is very tasty...I substituted milk with Pet evaporated milk. I added Celery (leaves included), broccoli floweretes (as I love broccoli)and sauteed with the onions and I used straight Chicken Broth in lieu of Chicken bouillon..I did not use Parsley and Thyme at all...Don't think its needed...I made homemade croutons seasoned with garlic/butter/and parsley..Topped the soup with chopped green onions, bacon bits, cheese, and croutons....It was very good and the family loved it...I didn't add flour to the onions/broccoli/and celery...I added flour last to the soup by mixing the flour with cold water real good, then added to soup. I mixed one Tablespoon of flour into soup at a time so as to reach the consistency of thickness I wanted because of using Pet evaporated milk as its thicker than milk. Will definitely make again... Read More
(109)
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Rating: 5 stars
08/29/2002
WONDERFUL soup! I used new potatoes with mine. Thanks for the recipe! Read More
(38)
Rating: 5 stars
02/12/2007
This has become my little black dress of creamy soups and it's never failed me. It's a solid base that you can accessorize however you wish. The first time I made this I sauteed with olive oil rather than butter and I replaced water for whey leftover from making cheese (with non-fat powdered milk no less). It was hands-down the best potato soup I've ever had and not a soul would believe it didn't have butter (and lots of fat) in it. Even better the second time around. Realize here that you're making a roux - if you don't know about roux it's worth looking up so you understand how it works. Read More
(30)
Rating: 5 stars
01/27/2012
TO MAKE THIS VEGAN you can sub some things. I cook the potatoes in salted water. Cook just onion on the stove with some canola oil. When onions are done add a few more Tbls of canola oil and flour. Stir in your non flavored almond milk and stir until it boils. Add in your potatoes and season to your liking and you have a great soup! I have now made this many, many times with many variations. I tried it the other day adding a can of veggie broth to the flour/oil mixture and a combo of almond and coconut milk. REALLY good, will now be the variation I use most. The broth adds some flavor and the coconut milk is creamier than just almond milk Read More
(27)
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Rating: 5 stars
10/29/2005
Excellent soup! I didn't have enough milk so like another reviewer I used a can of evaporated milk. I think that actually made it more creamy. I too sauted one celery stalk (with the leafy top) with my onion. A great soup thanks Cyd. Read More
(25)
Rating: 5 stars
07/11/2003
Excellent recipe! My family loves it. I recommend fresh parsley instead of dried. Also I used 2.5 cups of milk instead of the 3 that the recipe called for and beef bouillon instead of chicken. Read More
(21)
Rating: 5 stars
01/11/2010
Great! Added ham and celery. Read More
(17)
Rating: 3 stars
07/31/2009
This was disappointing. The potatoes stayed in firm chunks rather than becoming a thick soup and the flavor was bland. If you want an excellent potato soup try Absolutely Ultimate Potato Soup if you're ready to go all out or for the more calorie conscious Russian Mushroom and Potato Soup both on this site. Read More
(10)