Creamy Potato and Vegetable Soup

Creamy Potato and Vegetable Soup


112 people made this

About this recipe: 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.

Amy Brumfield

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

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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