Potato soup is one of those comfort foods that’s able to zap away any lingering chill after a brisk walk on a fall day. We included a few other veggies in this particular batch to give the soup a more well-rounded flavor, but feel free to omit if you’re looking for just the classics.
- Serves: 6
- Prep Time: 20 minutes
- Cook Time: 1 hour
- 4 tablespoons (½ stick) unsalted butter
- 1 small onion, diced
- 2 celery stalks, chopped
- 2 pounds potatoes, cut into large dice
- ½ pound baby carrots, chopped
- Kosher salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups vegetable broth
- 3 cups whole milk
- ¼ cup chopped fresh parsley
- In a large pot, melt the butter over medium heat. Add the onion and celery and cook until the onion is translucent and the celery begins to soften.
- Add the potatoes and carrots to the pot. Season with salt and pepper. Stir in the ﬂour and cook for 1 to 2 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer gently until the potatoes are tender, about 45 minutes.
- Remove from the heat and stir in the milk and parsley. Cook until the soup begins to bubble again. Remove from the heat.
- Ladle into bowls and serve.