The flavors of summer in a hearty winter soup!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Saute the onion, celery, carrots, garlic, and parsley in the butter until soft. Sprinkle in the flour and cook, stirring, for 2 minutes.

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  • Add the stock, milk, potatoes, Worcestershire sauce, dry mustard powder, allspice, celery salt, thyme, seasoning salt, white wine and poultry seasoning. Allow to simmer and thicken, stirring occasionally. Cook until the potatoes are cooked through, about 25 minutes. During the cooking break up the potatoes with the back of a spoon to make large chunks. Serve warm with chopped hard boiled egg sprinkled over.

Nutrition Facts

279.9 calories; 8.7 g protein; 29.8 g carbohydrates; 136.3 mg cholesterol; 358 mg sodium. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
01/15/2006
This was good but I did make a fair amount of changes due to what I had in the house. I omitted the eggs entirely. I did not have any celery so I did celery flakes instead of celery salt. I did not have poultry seasoning so I did 1/4 tsp. sage and 1/8 tsp. paprika. I did only a dash of white wine vinegar instead of the full amount of white wine. Unfortunately I forgot to add the mustard but I'm sure it would have been good. I upped the carrots to around 1/2 cup and used veggie broth instead of chicken. Then I added a drained (14.5 oz) can of corn and a 14.5 oz can of creamed corn... so it came out a little like a corn chowder but you could think of it as potato salad and corn on the cob! Next time I would add quite a bit of black pepper but this was easy and good. Read More
(11)

Most helpful critical review

Rating: 3 stars
11/14/2008
I would really give it 3 1/2 stars. I made as directed. Next time I would definitely leave out the poultry seasoning. It definitely needed salt but that is is easy to add. I also served with red wine vinegar at the table. Don't skip the egg - it adds an interesting twist. Read More
(5)
7 Ratings
  • 5 star values: 1
  • 4 star values: 3
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/15/2006
This was good but I did make a fair amount of changes due to what I had in the house. I omitted the eggs entirely. I did not have any celery so I did celery flakes instead of celery salt. I did not have poultry seasoning so I did 1/4 tsp. sage and 1/8 tsp. paprika. I did only a dash of white wine vinegar instead of the full amount of white wine. Unfortunately I forgot to add the mustard but I'm sure it would have been good. I upped the carrots to around 1/2 cup and used veggie broth instead of chicken. Then I added a drained (14.5 oz) can of corn and a 14.5 oz can of creamed corn... so it came out a little like a corn chowder but you could think of it as potato salad and corn on the cob! Next time I would add quite a bit of black pepper but this was easy and good. Read More
(11)
Rating: 3 stars
11/14/2008
I would really give it 3 1/2 stars. I made as directed. Next time I would definitely leave out the poultry seasoning. It definitely needed salt but that is is easy to add. I also served with red wine vinegar at the table. Don't skip the egg - it adds an interesting twist. Read More
(5)
Rating: 4 stars
06/13/2011
Made this today it turned out quite well. I do not care for thyme or poultry seasoning and used dill weed instead. I added 1/2 of a small jalapeno finely diced to give it just a tiny bit of a kick. My husband gives it 3 1/2 stars he doesn't gush over food like I do. I would make this again but probably would use bacon instead of ham. Read More
(2)
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Rating: 4 stars
01/09/2015
I made exactly as written except that I added some dill because I like it in my potato salad. It ended up a little too oily so I would cut back on the butter next time. Good flavor though and the eggs added a unique touch. Read More
(2)