CELERY CARROT POTATO SOUP RECIPES

Name: Creamy Potato Soup
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Yield: 10 servings (2-3/4 quarts).
Ingredients: 7 medium potatoes, peeled and cubed; 2 celery ribs, diced; 1 medium onion, chopped; 1 quart water; 4 teaspoons chicken bouillon granules; 1/4 cup butter; 1/4 cup all-purpose flour; 2 teaspoons salt; 1/2 teaspoon pepper; 1 quart milk; Sour cream and shredded cheddar cheese, optional

CREAMY POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Creamy Potato Soup Recipe: How to Make It - Taste of Home image

This is one of my favorite recipes that uses wholesome milk—an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!—Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11

Ingredients

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

Steps:

In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

Nutrition Facts : Calories 208 calories, FatContent 8g fat (5g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 912mg sodium, CarbohydrateContent 29g carbohydrate (7g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

CREAMY POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

Creamy Potato Soup Recipe: How to Make It - Taste of Home image

This is one of my favorite recipes that uses wholesome milk—an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!—Janis Plagerman, Ephrata, Washington

Provided by Taste of Home

Categories Lunch

Total Time 60 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 10 servings (2-3/4 quarts).

Number Of Ingredients 11

Ingredients

7 medium potatoes, peeled and cubed
2 celery ribs, diced
1 medium onion, chopped
1 quart water
4 teaspoons chicken bouillon granules
1/4 cup butter
1/4 cup all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
1 quart milk
Sour cream and shredded cheddar cheese, optional

Steps:

In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

More about "celery carrot potato soup recipes"

CREAMY POTATO SOUP RECIPE: HOW TO MAKE IT - TASTE OF HOME

This is one of my favorite recipes that uses wholesome milk—an important product we produce on our dairy farm. It's rich and delicious...even the kids gobble it up!—Janis Plagerman, Ephrata, Washington
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Lunch
Calories 208 calories per serving

In a Dutch oven or soup kettle, combine potatoes, celery, onion, water and bouillon; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until potatoes are tender. Cool slightly. Place half of the potato mixture in a blender; cover and puree. Repeat with remaining potato mixture; set aside. , In the same kettle, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk; bring to a boil. Boil and stir for 2 minutes. Return potato puree to the pan and heat through. Garnish individual servings with sour cream and cheese if desired.

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