Rustic Potato Soup
"Better is a dinner of herbs where love is than a fattened ox and hatred with it." — Proverbs 15:17
A warming, comforting bowl of soup perfect for a chilly evening. Simple root vegetables are transformed into a rich and creamy dinner that feeds a crowd.
Ingredients
- 6 large potatoes, peeled and diced
- 1 medium onion, finely chopped
- 4 cups chicken or vegetable broth
- 1 cup heavy cream or whole milk
- 3 tbsp butter
- 3 tbsp all-purpose flour
- Salt and freshly cracked black pepper to taste
Instructions
- Boil vegetables: In a large heavy-bottomed pot, combine the diced potatoes, chopped onion, and broth. Bring to a boil, then reduce heat, cover, and simmer until potatoes are very tender (about 15-20 minutes).
- Mash slightly: For a thicker soup, use a potato masher to mash about half of the potatoes directly in the pot, leaving the rest in chunks.
- Make the roux: In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
- Add cream: Slowly whisk the cream or milk into the roux, stirring constantly until it thickens into a smooth white sauce.
- Combine and simmer: Stir the creamy mixture into the potato soup. Season generously with salt and pepper. Let simmer uncovered for 5-10 minutes until thickened. Serve hot with crusty bread.