This soup is not only easy to make but also cost effective.
You will need:
- A quarter cup butter.
- One large onion, chopped.
- Six potatoes, peeled and diced.
- Two carrots, diced.
- Three cups chicken stock.
- Ground black pepper to taste.
- Three tablespoons all-purpose flour.
- Three cups milk.
- One tablespoon dried parsley.
- A quarter teaspoon dried thyme.
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What to do:
Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about five minutes.
While the onions are cooking, place the diced potatoes, carrots, chicken stock in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for two minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.
- Recipe obtained from www.allrecipes.com.
