Cookbook:Potato Soup

Potato Soup
Three servings of potato soup cooked, served in bowls, ready to eat.
Category Potato recipes
Servings 4-5 people
Time 90 minutes

Cookbook | Ingredients | Recipes | Soup



  1. Cook onion in butter until tender
  2. Bring the diced potatoes, carrots, water and chicken bouillon in another stock pot to a boil. Simmer about 10 minutes or until tender. Add ground black pepper.
  3. Add the flour to the cooked onions to make a paste. Stir in the milk. 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.


  • Use vegetable stock instead of chicken bouillon for a vegetarian soup.
  • Add leeks if available.
  • Omit all ingredients except potatoes, water, salt and pepper for a simple and surprisingly pleasing potato soup. High quality, flavorful potatoes are required for this variation, which itself presents an ideal base for an inventive cook to expand upon.