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Potato Soup

Potato SoupLadle this excellent version of potato soup steaming hot into bowls and top it off with a bit of butter so that it melts into a little golden pool—it's what I call gilding the lily!

Recipe Ingredients:

1 medium onion, chopped
1/4 cup butter - divided use
3 cups water*
1 tablespoon chicken base or bouillon granules*
1 teaspoon kosher or sea salt
1/4 teaspoon white pepper
6 medium potatoes, peeled and cut into 1/2-inch cubes
1/4 cup all-purpose flour
3 cups 2% milk
2 tablespoons chopped fresh flat-leaf parsley (or 1 tablespoon dried)
Additional chopped parsley for garnish

Cooking Directions:

  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. Slowly 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.

Makes 6 servings.

*Or substitute the water and chicken base with ready-to-use chicken broth or stock.


  • Recipe can be doubled.
  • For a richer broth, whole milk can be substituted for the 2% milk.
  • Garnish with grated cheddar cheese for extra nutrition and eye-appeal.
  • Add a can of drained and rinsed clams at the end of the cooking time to make a delicious clam chowder. Or, if you prefer a stronger seafood flavor, don't drain and add the liquid into the soup.

Nutritional Information Per Serving (1/6 of recipe): 171.3 calories; 52% calories from fat; 10.2g total fat; 30.1mg cholesterol; 458.9mg sodium; 321.6mg potassium; 15.2g carbohydrates; 0.7g fiber; 7.1g sugar; 14.4g net carbs; 5.2g protein.

Recipe and photograph by Hope Cantil; copyright © 1999; property of See Terms of Use.