Ingredients
4 cups diced potatoes (Russet or Yukon Gold)
Water (enough to cover potatoes)
Salt
Better Than Bouillon (or another bouillon base)
4 tablespoons butter
1 onion, diced
4 tablespoons flour
Celery salt
White pepper
2 cups milk
Optional Add-Ins
Garlic
Thyme
Red pepper flakes
Instructions
Add the diced potatoes to a large pot. Cover with water and season with a pinch of salt. Boil until the potatoes are just tender but still holding their shape.
Drain the potatoes, reserving the cooking water, and set the potatoes aside.
Stir a little Better Than Bouillon into the reserved potato water to create a flavorful broth. Set aside.
In a saucepan over medium heat, melt the butter. Add the diced onion and sauté until soft and translucent.
Sprinkle in the flour and cook, stirring constantly, to form a roux.
Season with celery salt and white pepper to taste.
Slowly pour in the milk, stirring continuously, until the mixture becomes smooth and thickened.
Gradually add the prepared bouillon from the potato water until the soup reaches your preferred consistency.
Stir the cooked potatoes back into the pot and let the soup simmer until everything is warmed through and the flavors come together.
If desired, mix in garlic, thyme, or red pepper flakes for extra flavor.
Taste, adjust seasoning, and serve hot.
Enjoy a simple, cozy bowl of homemade potato soup!