Carrot Potato Soup
Serving Size / Yield
- 3½ cups Peeled & Diced Potatoes
- ⅓ cup Diced Celery
- ⅓ cup Finely Chopped Onion
- ¾ cup Chopped Carrots
- 3¼ cups Water, or broth
- 2 Tbsp Chicken Bouillon Granules
- ½ tsp Salt
- 1 tsp Ground White or Black Pepper
- 5 Tbsp Butter
- 5 Tbsp All-purpose Flour
- 2 cups Milk
Start by combining the celery, onion, carrots, bullion, pepper and water (or broth) in a large pot or stockpot.
Bring the pot to a boil.
Cook over medium heat for about 10 minutes.
Add in potatoes and continue cooking until potatoes are tender, for about 10 to 15 minutes.
Stir in the chicken bouillon and pepper.
Melt butter over medium to low heat in a separate saucepan.
Whisk in flour and cook, stirring constantly until thick, for about 1 minute.
Slowly add in milk, do not allow lumps to form, until all of the milk has been added. Continue stirring over medium to low heat until mixture is thick, for about 4 to 5 minutes.
Stir the milky mixture into the pot, and cook soup until heated through.