- 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.
- 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.
Per Serving: 270 calories; 10.8 32.4 11.3 14 1205 Full nutrition
ReviewsRead all reviews 17
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.
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 ch...
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 t...
A great tasting soup. I added sweetened condensed milk and it added a unique flavor. Had friends over and they wanted the recipe.
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...
I made some for myself and some coworkers and they loved it. I added some bacon to top it off and it was wonderful =)
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.