Ian's Potato-Vegetable Soup

Ian's Potato-Vegetable Soup

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"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!"
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servings 154 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 5.7 g
  • 9%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 2059 mg
  • 82%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
  2. Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
  3. Heat soup through, stirring occasionally, and serve.


  1. 133 Ratings

Most helpful positive review

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!

Most helpful critical review

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 wha...

Most helpful
Most positive
Least positive

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!

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 ...

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...

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 br...

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...

A very good base recipe!! I didn't have any cream of celery soup, so I was going to make a cream soup base myself but ended up burning it. I decided just to add about 2 tbsp of cornstarch (mixe...

We doubled the potatoes and used a veggie mix with red bell pepper. This is very good and healthy at the same time. Only 3 points per serving on weight watchers!

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