Ingredients
Method
1
Peel and dice the potatoes, carrots, and onion into small, uniform pieces. Dissolve the chicken bouillon cubes in the measured water to create a seasoned stock.
10 minutes
2
In a large pot, melt butter or margarine over medium heat and sauté the diced onion until softened and translucent. Add the carrots and cook for an additional 2 minutes, stirring occasionally.
7 minutes
3
Pour the prepared chicken bouillon stock into the pot and add the diced potatoes. Season with black pepper and thyme, then bring the mixture to a boil.
5 minutes
4
Reduce the heat to medium-low and simmer the soup until the potatoes and carrots are fully tender when pierced with a fork.
20 minutes
5
In a separate bowl, whisk together the flour and milk until smooth to create a roux slurry, ensuring there are no lumps.
3 minutes
6
Slowly pour the flour-and-milk mixture into the simmering soup while stirring constantly to prevent lumps from forming. Continue to stir until the soup thickens to a creamy, velvety consistency.
5 minutes
7
Taste the soup and adjust seasoning with additional black pepper as needed. Remove from heat and ladle into bowls, garnishing generously with fresh chopped parsley before serving.
2 minutes