Herbed Potato Soup (Amazing) |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 5 |
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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!) Ingredients:
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) |
Directions:
1. Bring water to a boil in a large saucepan.
2. 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!
3. Meanwhile, in another saucepan, saute onion in the butter until tender. Onions will have a sweet smell and will look glazed over.
4. Stir in the flour, salt, thyme, rosemary (optional), and pepper.
5. Gradually add milk. Bring to a boil. If you like, add the cheese.
6. Cook and stir for 2 minutes.
7. Add potatoes (and extra, optional ingredients) with cooking liquid. Heat through.
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