Potato Soup

    40 min

    A simple, yet delicious potato soup that's quick and easy to make. Potatoes are simmered in a creamy white soup base. Serve with crusty bread rolls, if desired. It's the perfect winter soup to be enjoyed all year round.

    321 people made this

    Serves: 6 

    • 50g margarine
    • 1 large onion
    • 6 potatoes, peeled and diced
    • 2 carrots, diced
    • 700ml water
    • 2 tablespoons chicken stock granules
    • ground black pepper to taste
    • 3 tablespoons plain flour
    • 700ml milk
    • 1 tablespoon dried parsley
    • 1/4 teaspoon dried thyme

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. In a large stock pot melt the margarine, add the onions and cook over medium heat until the onions are translucent.
    2. While the onions are cooking, place the diced potatoes, carrots, water and chicken stock granules in another stock pot and bring to the boil. Cook until tender, about 10 minutes. Do not over cook. Season with ground black pepper to taste.
    3. Add the flour to the cooked onions to make a paste. 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.

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    Reviews in English (275)


    Made this on a day when comfort food was what I wanted and it filled the bill admirably. Changed the method a bit, though because having to wash two stockpots would have made it that much less comforting. Cooked the onion, as directed, then added the potatoes and carrots to the onion, sauteed for about 5 minutes on medium low heat, added vegetable broth, brought to a boil, and then simmered, covered, for about 15 minutes, till potatoes were tender. Added herbs and pepper, and 2 cups of milk. Whisked flour with the other cup of milk, and added it to the simmering soup. Cooked till thickened. Served bowls of grated cheese and crumbled bacon (for the meat eaters in the family) on the side, and some lovely cheese toast. Felt much better afterward. Thanks so much.  -  14 Sep 2007  (Review from Allrecipes US | Canada)


    Let me say that I was skeptical about the outcome of this recipe....I was wooried that it wasn't going to turn out right...It turned out fabulous!! My husband commented all throughout dinner how much he liked the soup....I took the advice of others and sauted some celery with the leaves along with the margarine and onions....and I diced up some baby carrots with my chopper to cook along with the potatoes....and I topped the soup with some crumbled bacon and cheese...just needed to add a bit of salt....WONDERFUL!!! Will be making again and again and again! Thanks for the recipe!  -  05 Aug 2005  (Review from Allrecipes US | Canada)


    Just made this soup and is very tasty...I substituted milk with Pet evaporated milk. I added Celery (leaves included), broccoli floweretes (as I love broccoli)and sauteed with the onions and I used straight Chicken Broth in lieu of Chicken bouillon..I did not use Parsley and Thyme at all...Don't think its needed...I made homemade croutons seasoned with garlic/butter/and parsley..Topped the soup with chopped green onions, bacon bits, cheese, and croutons....It was very good and the family loved it...I didn't add flour to the onions/broccoli/and celery...I added flour last to the soup by mixing the flour with cold water real good, then added to soup. I mixed one Tablespoon of flour into soup at a time so as to reach the consistency of thickness I wanted because of using Pet evaporated milk as its thicker than milk. Will definitely make again...  -  18 Nov 2004  (Review from Allrecipes US | Canada)