Potato soup
Potato and carrot soup with milk, parsley and thyme.
Active time30 min
Cooking30 min
Total1 h
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Ingredients
- 2 carrots
- 1 onion
- 6 potatoes
- a quarter of a cup of butter
- 3 cups of milk
- 2 chicken stock cubes
- 3 cups of water
- 3 tbsp wheat flour
- 1 tbsp dried parsley
- ½ tsp pepper — optional
- ¼ tsp dried thyme
Preparation
Peel the potatoes, carrots and onion. Cut the potatoes into cubes measuring 2 centimetres, cut the carrots into small dice and thinly slice the onion. Melt the butter in a saucepan and cook the onion for 5 minutes.
2 carrots1 onion6 potatoesa quarter of a cup of butter- knife
- chopping board
- saucepan
- hob
Meanwhile, put the potatoes and carrots in another saucepan with the water and stock cubes. Bring to a simmer and cook for 15 to 20 minutes until tender, then add the optional pepper.
2 chicken stock cubes3 cups of water½ tsp pepper — optional- saucepan
- hob
Add the flour to the onions and cook for one minute, stirring. Gradually whisk in the milk, then heat gently for 5 minutes until thickened.
3 cups of milk3 tbsp wheat flour- saucepan
- whisk
Combine the two mixtures. Stir in the parsley and thyme, reheat the soup and serve hot.
1 tbsp dried parsley¼ tsp dried thyme- saucepan
- spoon
- ladle
Allergens
- Celery
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration
Recipe translated and adapted from Wikibooks and its contributors, under CC BY-SA 4.0.
- Adaptation éditoriale : Mandat Roch du 20 octobre 2026 : illustrer les 525 recettes et variantes déjà publiées sans photo du nouvel inventaire, avec angles, cadrages et supports variés. Contenus, modèles, traductions et médias historiques conservés ; contrôle technique et visuel, sans essai en cuisine revendiqué.
Estimated times.