A favorite soup for my family and friends. Garnish with chives.

Gallery

Recipe Summary

Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a stock pot, saute onion in butter until yellow and soft. Add chicken stock, carrots, celery tops and potatoes. Stir in salt and white pepper. Bring to a boil and then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.

    Advertisement
  • Remove carrots and celery tops and discard. Add evaporated milk and heat through.

  • Using a food processor or blender, puree soup in small batches. Return to stock pot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately. Garnish with chives and serve.

Nutrition Facts

270 calories; protein 11.3g 23% DV; carbohydrates 32.4g 11% DV; fat 10.8g 17% DV; cholesterol 13.7mg 5% DV; sodium 1204.7mg 48% DV. Full Nutrition

Reviews (17)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2003
When this was made I substituted cream of celery soup for the celery tops and added a delicious flavor. Very creamy. I also added 1/2 cup of cheese. This was very good. Read More
(27)
21 Ratings
  • 5 star values: 12
  • 4 star values: 9
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/18/2003
When this was made I substituted cream of celery soup for the celery tops and added a delicious flavor. Very creamy. I also added 1/2 cup of cheese. This was very good. Read More
(27)
Rating: 4 stars
12/30/2002
This is great to freeze and eat it on a rainy day. Read More
(18)
Rating: 4 stars
02/09/2003
This is a tasty soup. It was a bit on the thin side so I added some flour in the blender before pureeing. I also threw in a cup of shredded sharp cheddar cheese which was good. I like having chunks in my potato soup so next time I think I'll puree only half the soup and maybe throw in some cooked corn and sliced celery too. Read More
(14)
Advertisement
Rating: 4 stars
10/21/2003
Nice soup. As was said above adding a little bit of flour will make creamier. As a novice I added too much though and had to add some water. I wouldn't add more than 1/4 cup of flour to the puree if that. Read More
(13)
Rating: 5 stars
08/29/2002
A great tasting soup. I added sweetened condensed milk and it added a unique flavor. Had friends over and they wanted the recipe. Read More
(10)
Rating: 4 stars
11/25/2002
Yummy and delicous. A tad bit too bland for my tastes however but hubby loved it. Next time I make it I will add a few pieces of bacon and maybe use half and half cream instead of evaporated milk to make it a bit thicker. Overall though I would recommend this soup to any creamy soup lover. YUMMY!:) Read More
(9)
Advertisement
Rating: 5 stars
08/29/2002
I was craving a creamy veggie like soup after having really great ones made in Irish farmhouses just for me. -sigh- My parents were sick so I cooked it up and they hardly left me a bowl. Read More
(7)
Rating: 5 stars
08/05/2008
I made some for myself and some coworkers and they loved it. I added some bacon to top it off and it was wonderful =) Read More
(7)
Rating: 4 stars
02/10/2010
This is an excellent creamy potato soup. Instead of discarding the carrots we removed them for the blending and then added them back for serving. Read More
(6)