• 1/4 cup butter (or light margarine/Earth Balance)
  • 1 large onion, chopped
  • 6 potatoes, peeled and diced
  • 2 carrots, diced
  • 3 cups water
  • 2 tablespoons vegetable stock
  • ground black pepper to taste
  • salt to taste
  • 3 tablespoons all-purpose flour
  • 3 cups milk (or low-fat milk)
  • 1 tablespoon dried parsley
  • 1/4 teaspoon dried thyme


In a large pot melt the butter and add the onions. Cook over a medium flame until the onions are translucent.

While the onions are still cooking, put the diced potatoes, carrots, water and vegetable stock into another soup pot and bring to a boil. Cook about 10 minutes, or until they are soft and tender. Be careful not to overcook. Sprinkle with ground black pepper to taste.

Add the flour to the cooked onions to create a paste. Slowly, add milk to the paste and mix well. Cook over a low flame while stirring constantly, until it is sufficiently warm. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve steaming hot. You can put cheese in the soup while serving.

Potatoes can also be substituted with broccoli or cauliflower. This is an absolutely delicious, basic cream soup that can be modified to suit your tastes.