Ian's Potato-Vegetable Soup Recipe - Allrecipes.com
Ian's Potato-Vegetable Soup Recipe

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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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Jan 30, 2004

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
Dec 15, 2009

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.

 
Jan 24, 2007

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.

 
Dec 16, 2004

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.

 
Dec 03, 2007

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!!!!

 
Dec 16, 2007

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

 
Dec 29, 2003

I have been searching for a good soup recipe. This is very tasty and it is easy to make!!

 
Feb 11, 2009

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

 

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Nutrition

  • Calories
  • 154 kcal
  • 8%
  • Carbohydrates
  • 23.6 g
  • 8%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 5.7 g
  • 9%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 2059 mg
  • 82%

* Percent Daily Values are based on a 2,000 calorie diet.

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