Creamy Potato and Vegetable Soup

    (113)
    55 min

    A simple, yet deliciously thick and creamy potato soup. Potatoes are simmered with celery, carrots, milk and seasonings. Serve with fresh crusty bread. Perfect for the cold winter months.


    113 people made this

    Ingredients
    Makes: 6 - 8 servings

    • 50g butter
    • 1 onion, finely diced
    • 3 potatoes, peeled and diced
    • 100g celery, chopped
    • 250g carrots, sliced
    • 2 teaspoons salt
    • 1/8 teaspoon ground black pepper
    • 750ml chicken stock
    • 750ml milk
    • 1/2 teaspoon dried parsley
    • 4 tablespoons cold water
    • 4 tablespoons cornflour

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Melt butter in large saucepan over medium heat. Add onion and cook until tender.
    2. Add carrots and celery and cook for 10 minutes or until carrots become a little tender. Add stock, potatoes, salt and pepper. Bring to the boil and allow to simmer for 15 to 20 minutes or until all vegetables are tender.
    3. Add milk and parsley and heat just to boiling.
    4. In a separate bowl stir cornflour into cold water. When completely dissolved add to hot soup, stir and serve.

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    Reviews & ratings
    Average global rating:
    (113)

    Reviews in English (83)

    by
    25

    This chowder is absolutely wonderful. I come from New England and I adore clam chowder - but due to dietary restrictions, I've had to give it up. I honestly thought I'd never get to enjoy another bowl of chowder for the rest of my life, because what could possibly compare? But thanks to this recipe, no more worries! I added about 2 cloves garlic along with the onion, and put in about 1/2 tsp. of pepper rather than 1/8. But otherwise I didn't mess with the recipe. After 20 minutes of simmering, the potatoes were not nearly cooked through. So I covered the pan and let it go for about 10 more minutes. Excellent, excellent recipe!  -  04 Feb 2005  (Review from Allrecipes US | Canada)

    by
    20

    This soup was wonderful I made some changes like adding boneless chicken breast to it then just before thicking it I added a can of cream corn the whole family is just wild about this soup I just finished making a canner full for a big family supper oh and I cut back on the salt a bit  -  05 Mar 2004  (Review from Allrecipes US | Canada)

    by
    19

    I added more vegetables and added 1 large can of evaporated skim milk plus 1 cup skim milk (instead of the 3 cups of milk). This was loved by the whole family, and with the extra vegetables, the "thickness" of the soup didn't bother anyone. The problem was there wasn't any left over!  -  06 Nov 2001  (Review from Allrecipes US | Canada)

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