Old-Fashioned Potato Soup

Old-Fashioned Potato Soup

So we're having 100 degree weather here in New Mexico. It's excruciatingly hot and I'm trying to make the adjustment from having an air conditioner to having a swamp cooler. I really miss having an air conditioner! 

You'd think that would stop me from using the oven or eating soup. Nope, you're not getting me to give up my baking for several months! And, seriously, green chile chicken soup is a year-around thing for me.

I needed to use up some leftover potatoes that I had/have and decided to make this potato soup. It's a very quick soup to throw together and you use ingredients that you most likely have on hand. The only thing I didn't have was dried parsley. To be honest, when recipes call for fresh parsley, I sometimes skip it because I don't grow it and I don't see the point of buying a thing of it (even if it's cheap and makes everything look prettier). So I was hesitant to buy the dried parsley, but I'm kind of glad that I did. The parsley still had the vibrant green color that makes dishes pop. So I think from now on if I feel like skipping the fresh parsley, I might just add the dried stuff instead. (Don't kill me!)

I only made a few adjustments to the recipe, which is reflected below. Real butter instead of margarine, added another carrot, and added more seasonings (garlic powder, salt, and pepper). This is a very good and simple soup. I expect this to be a go-to recipe for the fall and summer months when I want something warm to fill my belly. You may not want to eat this during the summer months like I am (I know kinda crazy!), but do keep this in mind for a comforting fall soup in the next couple months!

Preparing the potatoes and carrots

Preparing the onion and milk mixture

Soup complete (with better lighting!)

We're ready for lunch!

Close-up

Add some crushed crackers and we're ready to eat!

Old-Fashioned Potato Soup
Adapted from Our Eating Habits, originally from Allrecipes

1/4 c. unsalted butter
1 large onion, diced
6 large potatoes, peeled and diced
3 carrots, diced
3 c. water
2 Tbs. chicken bouillon powder
3 Tbs. all-purpose flour
3 c. milk
1 Tbs. dried parsley
1/4 tsp. dried thyme, crushed
2 tsp. garlic powder
1 tsp. salt
1/2 tsp. ground black pepper


Place potatoes, carrots, water and chicken bouillon powder in large soup pot and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 12 minutes.

Meanwhile, melt butter in medium-sized skillet. Add onions and cook onions until tender. Stir in flour. Add milk slowly and simmer until mixture has thickened.

Add flour/milk mixture to cooked vegetables. Stir to combine.

Add seasonings (parsley, thyme, garlic powder, salt, and pepper). Heat through.

Eat and enjoy!