Description
This comforting Potato Soup recipe features tender potatoes cooked with aromatic celery and onion, enriched with a creamy homemade roux-based milk mixture. It's a perfect warm meal served immediately and easily customizable with toppings like shredded cheddar cheese, bacon, and green onions.
Ingredients
Scale
Main Ingredients
- 4 cups potatoes – peeled and cubed
- 5 cups water
- 3 chicken bouillon cubes
- 1/4 cup diced onion
- 1/4 cup diced celery
- 1/4 teaspoon white pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Roux and Milk Mixture
- 5 tablespoons butter
- 5 tablespoons flour
- 2 cups milk
Instructions
- Cook the Potatoes and Vegetables: Combine the peeled and cubed potatoes, diced celery, diced onion, chicken bouillon cubes, and water in a large stockpot. Bring the mixture to a boil, then reduce to medium heat and cook until the potatoes are tender, approximately 15 minutes. Season with white pepper, black pepper, and salt to taste.
- Prepare the Roux: In a separate saucepan, melt the butter over medium-low heat. Whisk in the flour continuously to form a smooth paste, cooking and stirring constantly for about 1 minute until the mixture turns golden brown to avoid a raw flour taste.
- Add Milk to the Roux: Slowly pour in the milk while whisking vigorously to prevent lumps. Continue cooking over medium-low heat, stirring until the mixture thickens and becomes creamy.
- Combine and Heat Through: Pour the thickened milk mixture into the stockpot with the cooked potatoes and vegetables. Stir well and cook the soup over medium heat until it is heated through and slightly thickened.
- Serve: Ladle the soup into bowls and serve immediately. Optionally, garnish with shredded cheddar cheese, crispy bacon, and chopped green onions for added flavor and texture.
Notes
- Ensure the roux (butter and flour mixture) is golden brown before adding milk to prevent a raw flour taste in the soup.
- You can substitute chicken bouillon cubes with vegetable bouillon for a vegetarian option.
- Adjust seasoning according to taste, as bouillon cubes and added salt may vary in saltiness.
- Add toppings like cheese, bacon, and green onions just before serving to maintain their texture and freshness.
- For a thicker soup, gently mash some of the cooked potatoes before adding the milk mixture.
Nutrition
- Serving Size: 1 cup
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
