Ingredients
- 4 large Russet potatoes, peeled and cubed into small half-inch pieces
- 1 medium yellow onion, finely diced
- 3 tablespoons butter (or margarine for lower cost)
- 3 tablespoons all-purpose flour
- 4 cups water (plus 2 bouillon cubes) or vegetable/chicken broth
- 2 cups milk (any percentage works)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Optional: Dried parsley or green onion for garnish
Instructions
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Step 1: Sauté the Aromatics
Place a large pot or Dutch oven over medium heat. Melt the butter and add the diced onions. Sauté the onions for about 5 minutes until they become translucent and soft. Avoid browning them too much, as you want the soup to remain light in color. Stir in the flour and cook for 1 minute to remove the raw flour taste, creating a thick paste known as a roux.
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Step 2: Simmer the Potatoes
Slowly pour in your broth or water while whisking constantly to prevent lumps. Add the cubed potatoes to the pot. Increase the heat to medium-high and bring the liquid to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 12 to 15 minutes. The potatoes are ready when they are fork-tender and starting to fall apart slightly.
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Step 3: Cream and Mash
Pour in the milk and add the salt and pepper. Use a potato masher directly in the pot to crush about half of the potatoes. This releases the starch and thickens the soup instantly without needing extra cream. Stir everything together and let it simmer for another 3 minutes until the soup is hot and velvety. Taste and add more salt if needed.
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Step 4: Plating
Ladle the hot soup into deep bowls. If you have them on hand, top with a sprinkle of dried parsley, extra black pepper, or even a few leftover crackers. Serve immediately while it is piping hot and at its creamiest consistency.
- Cook Time: 30 minutes