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.
Makes: 6 - 8 servings
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
1/2 teaspoon dried parsley
4 tablespoons cold water
4 tablespoons cornflour
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Cook:40min › Ready in:55min
Melt butter in large saucepan over medium heat. Add onion and cook until tender.
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.
Add milk and parsley and heat just to boiling.
In a separate bowl stir cornflour into cold water. When completely dissolved add to hot soup, stir and serve.