Rating: 4.5 stars
5 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 3

For thicker soup, puree half of soup in a blender or food processor. You can substitute 2 (14 1/2-ounce) cans whole new potatoes for 3 large potatoes.

Recipe by Southern Living December 1997

Gallery

Recipe Summary

Yield:
about 7 cups
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Advertisement
Advertisement