Easy Hearty Potato Soup

This is a no-frills, from-scratch potato soup that delivers big comfort from humble ingredients. Potatoes, carrots and celery simmer until tender, and the smart move is saving that cooking water, since it’s full of flavor and gets stirred back in to thin the soup to just the right consistency.

The creaminess comes from a simple roux rather than heavy cream. Onion softens in butter, flour goes in to build a base, then milk is whisked in gradually until smooth and thickened, the same technique behind a good white sauce.

Folding the cooked vegetables back into that velvety base gives you a thick, hearty bowl with tender chunks throughout. It’s vegetarian, easy on the budget and endlessly adaptable. Top it with cheese, crisp bacon, chives or a swirl of sour cream.

Kitchen Tips

• Save the vegetable cooking water. It carries flavor and lets you thin the soup without watering down the taste.
• Add the milk gradually to the roux, whisking constantly, so the base thickens smooth instead of lumpy.
• Stir the cooked vegetables in gently at the end so they stay in tender chunks rather than breaking apart.
• For a thicker soup, mash some of the potatoes. For thinner, add more reserved liquid.

Variations

• Stir in shredded cheddar for a cheesy potato soup.
• Top with crisp bacon, chives or green onion.
• Add a bay leaf or a little thyme while the vegetables cook for more depth.