Potato Soup
There is nothing better than warm soup on a chilly autumn day. I love this soup because it is so simple and basic, yet so satisfying. Its milk base and cheese garnish provides a great source of protein (not to mention the calcium) and the potatoes provide a great source of fiber, potassium, vitamin C, as well as tons of other vitamins, minerals, and antioxidants. I like to use red potatoes, give them a good scrub and keep the skin on for extra ease and extra fiber :).
Garnishing with ham, cheese, and scallions gives it the right amount of saltiness, spice, and flavor to make it a truly satisfying, filling, nutritious, and delicious dinner for any chilly day.
Potato Soup
3 Tbsp butter
1/4 cup chopped onion
1/2 tsp fresh ground pepper
1 tsp salt
1/2 tsp thyme
1/3 c flour
2 quarts milk (I use 1%)
3 cups diced potatoes
3/4 cup chicken broth or water
Chopped ham
Shredded cheddar cheese
Chopped scalions
Instructions
Place potatoes and broth or water in a pan and bring to a boil. Reduce heat to simmer and cook until the potatoes are tender.
While the potatoes cook, melt butter in large sauce pan over medium heat. Add chopped onion, salt, pepper, and thyme. Cook until the onions are transparent.
Add flour and mix with a whisk to form a dry roux.
Add milk and whisk over medium to high heat until the mixture comes to a boil. When the potatoes are finished cooking, add to the white sauce.
Add additional salt and pepper to taste. Garnish with ham, cheese, and chopped scallions.