Recipe by Ian Riesterer
"One day I heard my mom talking about soup and my mouth started to water. Next thing I knew, I was just putting a whole mess of stuff in a pot and cooking it, not expecting it to turn out. When it was finished I was amazed, what a great soup!"
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
2 1/2 cups
potatoes, peeled and cubed
salt, or to taste
frozen mixed vegetables
1 (10.75 ounce) can
condensed cream of celery soup
ground black pepper to taste
Very easy to make and yummy too! I added a can of beef broth and a bag of frozen meat tortellini. I also added Rosemary, which *really* brought out the flavor a lot!
This was a very disappointing recipe. I used everything called for and it just didn't make anything flavorful. There was too much celery flavor from the cream of celery. I don't even know what to criticize about it since there really wasn't much of any flavor to this soup. I'm sorry, but I won't be making this again.
Yum! This was better than I expected. I pretty much followed the recipe except I added rosemary as suggested by another reviewer. I also reduced the salt to 1 tsp. and thought it was still a bit too salty. Other than that this is going in my permanent recipe box.
It is a good & easy soup, but for those who don't like a big salty flavor, I'd cut the salt to 1 teaspoon rather than 1 tablespoon.
I'm giving this recipe 5 stars because it is an awesome base and easy. The first time I made it I followed it perfectly to see what it came out like (I never do that). Next time I added rosemary from suggestions, no frozen veggies (no need) and also cut the soup in half but added chicken broth to compensate. It's still my fall back base and I'm pregnant and soup and I are having a love affair. Thanks!!!!
This is an excellent basic recipe that lends itself to variations. My husband's mother always told me, "I doctored it up" and with this recipe you can do just that. I added left over cooked broccoli, some parsnips and some leftover cooked cauliflower. One also could add grated cheese - American, Swiss, cheddar, parmesan - whatever one likes. This is a good way to have my husband eat the "hated" vegetables! Thanks for the recipe. Randy
I have been searching for a good soup recipe. This is very tasty and it is easy to make!!
This is a good hearty soup but the salt content is WAY over the top to be healthy. 2059 mg is more than a day's supply. Use low sodium broth, low sodium ream of mushroom soup and cut out the TBS of added salt and you've got a soup that's tasty and good for you. You can always add a few shakes of salt to your bowl if you need it. Thanks
* Percent Daily Values are based on a 2,000 calorie diet.
Ian's Potato-Vegetable Soup
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 154
** Calories from Fat: 51
Chili, brats, and more to feed your hungry football fans.
Cheer on your team with a little something sweet.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a creamy cauliflower soup garnished with bacon gremolata.
Discover time-saving tricks for making delicious tortilla soup.
This creamy soup is made with fresh tomatoes, cream, and butter.