top of page

Potato Soup


   - 1/2 cup butter

Cook in butter for up to 10 minutes:

   - 1 onion, chopped

   - 6 ribs celery, chopped

   - 3-5 carrots, chopped

Add all at once and cook for 1 minute, stirring continually:

   - 1/2 cup flour

   - 1 tsp salt

   - 1 tsp chicken soup base

Continue stirring and slowly add:

   - 1 cup milk or water


   - 6-8 potatoes, diced

   - 2 cups milk or water (or more if needed to cover potatoes)

Bring to a boil, turn down heat to medium-low, and simmer until potatoes are tender, 15-20 minutes.


5 qt pot

metal or wooden spoon

all vegetable amounts are flexible, add more liquid to cover if needed

Alternate method:

Cook potatoes, carrots, and celery in water; remove them; saute onions in butter; make roux/sauce and then add vegetables to soup; add more liquid as desired

bottom of page