Recipe by Cyd Lmbros
"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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potatoes, peeled and diced
chicken bouillon powder
ground black pepper to taste
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.
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.
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!
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...
WONDERFUL soup! I used new potatoes with mine. Thanks for the recipe!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Old-Fashioned Potato Soup
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 97
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