Ingredients
- 1/4 cup unsalted butter
- 1 cup carrots, diced
- 1/2 cup onion, finely chopped
- 1/2 cup celery, chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup milk
- 1 cup half-and-half
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
Instructions
- Melt butter in a large pot over medium heat.
- Add carrots, onion, and celery. Cook for about 5 minutes until softened.
- Add garlic and cook for 1 minute, stirring constantly.
- Sprinkle flour over the vegetables and stir for 2 minutes to create a roux.
- Gradually pour in chicken broth while stirring to avoid lumps.
- Add diced potatoes and bring to a gentle boil.
- Reduce heat and simmer for 10–15 minutes until potatoes are tender.
- Stir in milk and half-and-half, heating gently without boiling.
- Season with salt, black pepper, and thyme.
- Lightly mash some potatoes for a thicker texture, then serve hot.
Notes
- Use Yukon gold or russet potatoes for best texture.
- Do not boil after adding dairy to prevent curdling.
- Mash or blend part of the soup for desired consistency.
- Add cheese for a richer flavor.
- Store in the refrigerator for up to 3 days.
- Add extra milk or broth when reheating to adjust thickness.
- Freeze before adding dairy for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 45mg
