Classic creamy vegetable soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
¼ cup butter
02 -
1 large onion, chopped
03 -
6 potatoes, peeled and diced
04 -
2 carrots, diced
05 -
3 cups water
06 -
2 tablespoons chicken bouillon powder
07 -
Ground black pepper to taste
08 -
3 tablespoons all-purpose flour
09 -
3 cups milk
10 -
1 tablespoon dried parsley
11 -
¼ teaspoon dried thyme
# Instructions:
01 -
Melt butter in a saucepan over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes.
02 -
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.
03 -
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.
04 -
Add potato and carrot mixture to the milk mixture. Stir in parsley and thyme and heat through. Serve hot.
# Notes:
01 -
You can use this same method to make broccoli or cauliflower versions of this soup as well.
02 -
For a vegetarian version, substitute vegetable stock or bouillon for the chicken soup base.
03 -
Top with crispy bacon crumbles and shredded cheese if desired.