A simple and rich creamy potato soup made with chicken broth, russet potatoes, and a touch of cream.
Ingredients
- 5 cups Russet potatoes, peeled and cubed
- 1 onion yellow onion, diced
- 4 tbsp butter
- 1/3 cup flour
- 4 cups chicken broth
- 1 cup milk or cream
Instructions
- Sauté onion in butter. Add flour to make roux.
- Whisk in broth and milk. Add potatoes.
- Cook 20 mins until tender.
- Mash partially to thicken.
- Serve hot.