Equipment Needed
- A large, heavy-bottomed pot or Dutch oven
- Wooden spoon or silicone spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Potato peeler
- Immersion blender (optional, but very handy)
- Ladle
Step-by-Step Instructions
First, we build our flavor base. Melt the butter in your large pot over medium heat. Once it’s foaming slightly, add the chopped onion. This is where patience pays off. Stir them frequently and let them cook for a good 8-10 minutes until they’re truly soft and translucent, not just barely warmed. If they start to brown, lower your heat. I rushed this step once and the onions never fully sweetened, leaving a sharp bite in the background. When they’re perfect, stir in the minced garlic for just one minute until fragrant—any longer and it risks turning bitter.
Next, sprinkle the flour over the onion and garlic mixture. This is your thickener. Stir constantly for about two minutes to cook out the raw flour taste. You’ll have a pasty roux clinging to the onions. Now, slowly pour in your broth while whisking vigorously. This prevents lumps from forming. It will look a bit strange at first, but keep whisking until the mixture is completely smooth. Bring this to a gentle simmer, and then add all your diced potatoes.
Here’s the part where you walk away. Bring the soup back to a simmer, then reduce the heat to medium-low, cover the pot with a lid slightly ajar, and let it bubble gently for 15-20 minutes. You’ll know it’s ready when the potatoes are so tender they offer no resistance when pierced with a fork. At this stage, I take my potato masher and gently mash about half of the potatoes right in the pot. This creates a wonderful, naturally thick texture with lovely chunks still remaining. If you prefer a completely smooth soup, an immersion blender works perfectly here.(See the next page below to continue…)