Melt butter in a Dutch oven over low heat, and whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Whisk in chopped onion and pressed garlic, and cook 1 minute. Gradually whisk in chicken broth until blended. Add cubed potato and next 3 ingredients. Bring mixture to a boil; cover, reduce heat, and simmer, stirring often, 15 minutes or until cubed potato is tender. Stir in milk, and cook until soup is thoroughly heated.
A go-to soup recipe. It's something I can make with what's already in my pantry/fridge. I add one potato and chopped carrots to the recipe (add the carrots when you add the potato). Makes it a meatier soup.
Love this soup! I've been making this soup since I found it in my 1997 copy of Southern Living. Best potato soup ever!! Occasionally, I've made it without green onions [just with white/yellow onion] and didn't notice any difference in taste. So easy to make. Reheated leftovers taste just as good or even better.
Amazingly delicious soup, considering how quick and easy... I loved the fact that I was able to make it on the spur of the moment with ingredients on hand. Used soy milk instead of dairy, with very good results. I will make this one and again!
I made this on a rainy cold day for my husband who is extremely picky and HE LOVED IT! I used a large wooden fork to slightly mash the potatoes and it made it a little creamy. I also love used 2 cloves of garlic. I have made it several times and everyone who has tried it loved it and said it was the best potato soup that they had tried.
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