Prep 5 mins
Cook 25 mins
I found this recipe either on this site (and it's disappeared) or another that I don't remember. I had this recipe memorized last winter! Although, over summer, I forgot, so I came looking for it on here recently. Since I found my written copy and since I don't see it here anymore, I am going to share it with you! What's great about this recipe is what you can do with it. I love to add chicken or cauliflower or broccoli or cheese to it at the end. (Requires an extra step!)
- 2 medium potatoes, peeled and diced
- 2 cups water
- 1 large onion, chopped
- 1⁄4 cup butter, cubed
- 1⁄4 cup all-purpose flour
- 1 teaspoon salt
- 1⁄2 teaspoon dried thyme
- 1⁄4 teaspoon dried rosemary, crushed (optional)
- 1⁄4 teaspoon ground pepper
- 1 1⁄2 cups milk
- 1 chicken breast, cut and cooked
- 1⁄2 head cauliflower or 1⁄4 head cauliflower, cut into florets
- 1⁄2 head broccoli or 1⁄4 head broccoli, cut into florets
- 1⁄2 cup cheese (more or less)
- Bring water to a boil in a large saucepan.
- Add potatoes, cook over medium heat until tender. (Note: sometimes I add the cauliflower or chicken to the potatoes while they cook. You don't have to, but it's convenient.) Set aside. DO NOT DRAIN!
- Meanwhile, in another saucepan, saute onion in the butter until tender. Onions will have a sweet smell and will look glazed over.
- Stir in the flour, salt, thyme, rosemary (optional), and pepper.
- Gradually add milk. Bring to a boil. If you like, add the cheese.
- Cook and stir for 2 minutes.
- Add potatoes (and extra, optional ingredients) with cooking liquid. Heat through.
I followed instructions as listed without using any of the additional options. It is a nice filling soup. :)