Recipe by TammieV
I have been making this a thick hardy chowder- like soup since I was a kid. My hubby swears that he had never had a good potato soup until he tasted this. He often asks me make this for his work potlucks.
Top Review by newtonjulie
My family loved this soup, although I made a few alterations as 2 sticks of butter is almost shocking... I reduced the butter to 1/2 stick and sauteed the onions in the butter before adding the flour. To add flavor, I substituted 1 cup of the milk with chicken stock. Then I pureed half of the cooked potatoes with some of the milk to add flavor and thickness to the soup. The result was a creamy and thick soup with 1/4 of the added fat in the original recipe. Otherwise, this was a nice recipe that was enjoyed by the whole family.
- 5 -6 medium potatoes
- 1 small onion, chopped
- 1 cup butter
- 1⁄2 cup flour
- 4 1⁄4 cups milk
- 1 (14 1/2 ounce) can peas and carrots (drained) or 1 (14 1/2 ounce) can mixed vegetables (drained)
- 2 teaspoons garlic salt
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
Directions See How It's Made
- Peel and cube potatoes cook in lg pan of water until tender.
- While potatoes are cooking, melt butter over medium heat in large soup pan, whisk in flour.
- Increase temp to about medium high, add milk a cup at a time whisking as you go, continue to whisk until thick.
- Be careful to not burn bottom of pan (You may cook at a decreased temp if unable to whisk entire time, frequent whisking is necessart to keep an even consistency and to keep from burning). When thick, add drained potatoes, onions and veggies.
- Add garlic salt, salt and pepper.
- Variations: for thinner soup add extra 1/4 cup milk.
- Or try these variations, add 1 cup cooked broccoli in place of mixed veggies and/or mix in 3/4 to 1 cup of shredded cheddar cheese to make Cream of Broccoli or Cheesy Potato or Broccoli Soup.