it is once again fall. here's my soup recipe

[doodlemancy]

Delicious Chunky Potato Soup
this is a very flexible recipe! lots of things can be changed to suit your needs/available ingredients. You can leave stuff out. You can add stuff in. it's definitely one of my higher-effort recipes but it's totally worth it. it usually takes me about an hour and a half to make (30 minutes prep, 1 hour of just chilling while it simmers)

Ingredients:
3 or 4 cups milk
3 or 4 cups broth
~½ cup flour
½ cup chopped onion (sweet onion or yellow onion are my favs, but any onion will do)
about 2 heaping cups of diced yellow & red potatoes
several tablespoons of butter
½ cup frozen vegetables of your choice
1 can garbanzo beans (optional)
frozen sausage cut into small chunks (optional)
garlic powder
onion powder
salt
pepper
MSG
rosemary
paprika

Directions
• Start by dicing the potatoes.
• In a small pot, boil diced potatoes for 5-10 minutes, until starchy bubbles are starting to mound on the surface of the water.
• Chop onions. Drain garbanzo beans.
• In large pot, whisk together broth and flour. If you have a flour sifter, use it to prevent the flour from lumping on its way into the broth.
• Add the milk. (You want to wait on this until everything else is blended because it makes the soup opaque, and you won't be able to see flour lumps or un-dissolved bouillon cubes otherwise LOL)
• Add garbanzo beans and frozen veggies to the soup pot. Begin heating the soup over medium heat.
• Meanwhile, drain the boiled potatoes, and fry them together in butter with onions and sausage .
• Once everything is nicely browned, add all fried ingredients to the soup.
• Add all your seasonings, (if you're using a salted broth or bouillon go easy at first) as well as tablespoon or two of butter to the soup. Once you get the soup boiling, give it a taste and see if it needs any more seasonings.
• Bring to a boil, then reduce heat, cover (let it vent a little) and let simmer for an hour, stirring at least every 10 minutes to prevent it from scorching at the bottom of the pot
• If the soup is too thin, add a little bit of cornstarch or boil it without the lid on for a while. If it’s too thick, or you added too much chunky stuff to it, add more milk or broth.

Notes
• Frying the potatoes is an optional step, but it’s nice.
• You could probably also put bacon in this... just saying.
• The ratio of the liquids in the broth can vary a lot without ruining it. If you don’t have enough of one thing, you can usually compensate ok with the other. If you're lactose intolerant, try making it with a milk substitute.
• Bullion is fine, broth from a can is fine, broth from a carton is fine... it all works. Just taste test it before you season/salt it too hard.
• Frozen/corn frozen mixed vegetables also work great, like if you get peas and carrots, or the pea/carrot/corn/green bean mix. Basically any veggies  you throw in, canned, frozen, or otherwise, will do great in this soup.
• Russet potatoes will work fine, but their texture isn't as buttery smooth as red/yellow potatoes.
• Other root vegetables, like turnips and parsnips, are also great additions!