What do you do on a chilly, rain day with 10-lbs of potatoes in the kitchen? Make potato soup, of course! I have tried both meat and dairy recipes for this soup and I find that a creamy, dairy soup is better than one made with chicken broth (for me, anyway). My version is thick and rich—more like a chowder—which is why I call it deluxe.

A blender is used, but don’t let that scare you. If you don’t want to use one, a hand masher works, too. I do think it’s worth the extra step because the soup comes out so well. Totally up to you!

To make Deluxe Potato Soup, you will need:

3 cups water
1 cup onion, finely minced
4 cups potatoes, peeled and cubed
1/4 cup butter
1/4 cup flour
salt/pepper to taste
1 tsp parsley
2 cups milk
 

Bring water, onions, and potatoes to a boil. Reduce heat and simmer approximately 10 minutes. Cool until safe to blend, then process half of the mixture until smooth in a blender. (If you want a smooth soup, puree it all; I keep mine chunky). Set aside.

Melt the butter and mix with the flour into a roux, then add milk all at once. Cook and stir over medium heat until thick and bubbly. Stir in reserved potato mixture and stir well to combine everything. I add the spices last.

For the topping:

This is what takes a good soup and makes it great. We like to use shredded cheese and croutons (kind of like French onion soup). So yummy. It’s the best lunch when served with fresh, soft bread or rolls and a green salad.