By now, you should be a pro at making a roux (if you missed our earlier series about how to do this, you should check out this post and this post). While a roux is a common base for many types of sauces, it’s also a great base for thick, creamy soups that are favorites during the winter time.

1. Cream of Broccoli Soup

A roux is the base for all of creamy soups, like cream of mushroom, cream of corn, and our personal favorite – cream of broccoli. This basic recipe is great for winter and can be topped easily with shredded cheese. Eat it by itself or pair it with a sandwich – either way it makes a perfect family dinner and can be easily reheated for lunch the next day. Get the recipe here.

2. Lobster Bisque

A good bisque is a standard winter dish, from tomato bisque to shrimp bisque to the classic lobster bisque. Like many classics, bisque got its start in French cooking and is most commonly paired with shellfish. Find a great recipe for this creamy soup here.

3. Gumbo

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A popular Cajun dish that you can find in pretty much any Louisiana kitchen, gumbo is technically a stew that uses a dark roux as a base, along with white rice, okra, onions, celery, bell peppers, and various types of meat – often shellfish. It’s also spiced with a spicy Cajun seasoning. Get the recipe here.

4. Classic Potato Soup

If we had to guess, we’d say the most classic of the winter soups is probably the potato soup. A thick, creamy white roux serves as a base for cubed potatoes, bacon, and cheese, and it’s almost impossible to find a soup that’s more delicious and filling on a cold evening. Find the recipe here.

What’s your favorite roux based soup or step? Share it with us in the comments!