Ingredients Jump to Instructions ↓

  1. 1 medium onion, chopped

  2. 1/4 cup butter - divided use

  3. 3 cups water*

  4. 1 tablespoon chicken base or bouillon granules*

  5. 1 teaspoon kosher or sea salt

  6. 1/4 teaspoon white pepper

  7. 6 medium potatoes, peeled and cut into 1/2-inch cubes

  8. 1/4 cup all-purpose flour

  9. 3 cups 2% milk

  10. 2 tablespoons chopped fresh flat-leaf parsley (or 1 tablespoon dried)

  11. Additional chopped parsley for garnish

Instructions Jump to Ingredients ↑

  1. In a Dutch oven or large soup pot, melt 2 tablespoons butter over medium heat; add onion and cook until softened. Add water, chicken base, salt, pepper and potatoes; bring to a boil. Cover and simmer until potatoes are tender, about 12 minutes.

  2. In a 2-cup glass measure, melt the remaining 2 tablespoons of butter in the microwave on HIGH, about 15 to 20 seconds. Stir in the flour mixing well then microwave on HIGH for 30 seconds, stir and microwave another 30 seconds.

  3. Slowy stir about 1 cup of the milk into flour/butter mixture until smooth and add to the soup, along with the remaining milk and bring to a boil, stirring constantly (mixture can easily scorch on the bottom of pan, stirring prevents this). Continue to cook and stir for another 2 to 3 minutes until broth is slightly thickened and bubbly. Remove from heat and stir in parsley.

  4. To serve, ladle soup into bowls and sprinkle with additional parsley to garnish, if desired.


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