Ingredients
Scale
- ¼ cup butter
- 1 large onion, chopped
- 6 potatoes, peeled and diced
- 2 carrots, diced
- 3 cups water
- 2 tablespoons chicken bouillon powder
- ground black pepper to taste
- 3 tablespoons all-purpose flour
- 3 cups milk
- 1 tablespoon dried parsley
- ¼ teaspoon dried thyme
Instructions
- Gather the ingredients.
- Melt butter in a saucepan over medium heat. Stir in onion; cook until softened, about 5 minutes.
- In another pot, boil potatoes, carrots, water, and chicken bouillon until tender, about 10 minutes. Season with black pepper.
- Add flour to cooked onions to make a paste. Cook for 2 minutes, stirring constantly.
- Gradually add milk and stir well. Cook over low heat until warmed through.
- Add potato and carrot mixture. Stir in parsley and thyme. Heat through and serve hot.
Notes
- Adjust seasoning to taste.
- For a thicker soup, mash some potatoes before adding milk.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 25mg