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I have to share this soup recipe with you – it is my absolute new favorite. For this carrot, celery and potato cream soup you only need a few ingredients and it is really easy to make. I promise. I love making soups for lunch, because after breakfast I get busy with something and when lunchtime rolls around I don’t want to be in the kitchen cooking for hours and then cleaning up. With this soup recipe, you will be done cooking, eating, and cleaning in under 1 hour. You’re welcome 😉
I recommend getting an immersion blender so you don’t have to transfer your soup back and forth to a blender – just stick it in the soup and blend to however creamy you want your soup.
UPDATE: I now use a Thermomix® TM6 to cook all of my soups (I love this kitchen appliance so much I now sell them as a Thermomix® USA consultant!). I love that you can chop, sauté and purée the soups all in one bowl, and that you have access to over 60,000 recipes via wifi on the built-in touch screen display. So cool!! If you are interested in learning more, send me a message.
Have a great weekend! XoXo
- 2 tbsp unsalted butter
- 5 medium carrots, chopped
- ½ yellow onion, chopped
- 2 garlic cloves
- 5 medium celery stalks, chopped
- 2 large potatoes
- 6 cups chicken broth
- ½ cup half and half
- 2 tsp oregano
- 1 tsp pepper
- 1 tsp parsley
- Heat butter in a large stock pot over medium heat.
- Wash and chop celery and onion and toss into pot.
- Chop garlic cloves in half and add in. Simmer for 7 minutes covered.
- Wash, peel, and chop carrots and potatoes and add into pot.
- Add 6 cups of chicken broth and seasonings. Cover and bring to a boil.
- Boil for 20 minutes.
- Taste to make sure vegetables are tender, then remove from heat and cool for 5 minutes uncovered.
- Purée in a blender in portions until all is used and add back to pot. Soup should have a nice texture.
- Heat over low and stir in half and half. Add more seasonings if desired.
p.s. You have to try these garlic knots with it!
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p.s. You have to try these garlic knots with the soup! They are amazing 🙂
Disclaimer: I am a Thermomix® consultant and sell them as an independent business. “THERMOMIX,” “VORWERK,” “COOKKEY,” and “COOKIDOO” are a registered trademark of VORWERK (or its affiliates). VORWERK does not support, authorize or endorse this site. I also participate in the Amazon Affiliate network.
What a healthy hearty delicious warming soup 😀
Cheers
Choc Chip Uru
Aww, congratulations! Be happy in your marriage! Thanks for visiting my blog and leaving a lovely comment. 🙂
made this but instead of blending used the chopped veggies, instead of cream use can of cream o celery soup and cooked chicken drums with it and served them whole with the soup. wish me luck i think it might work
The whole family loved it! Even the picky eight year old…!
Hi Eva, I am thrilled to hear your family enjoyed the recipe! Thanks for your feedback 🙂
Made the recipe as written, but added 1/4c sour cream instead of half & half as that was what I had on hand, and added a splash of white balsamic vinegar to brighten everything up. Really good! Will make again. 🙂
just made for dinner tonight…IT WAS AWWWWWSOME!! it was a hit with everyone. its going in my soup “catalog”!
Absolutely delicious soup – just finished my 2nd bowl. This is a WOW soup – will definitely make again. Thank you so much.
Hello !
I read the recipe and i’m going to do this soup because it seem to be delisius.
Thank you.
Just made this for lunch, my husband and I LOVED it. I didn’t have a lot of chicken broth (3/4 cup) so I just topped up with hot water and some leftover soup. I also didn’t have cream so I added a bit of skim milk. I am also sensitive to onion and garlic, so I used a bunch of chives and a splash of garlic infused olive oil instead.
The soup was a delight :), i will definitely be making more in the future, who knew something so simple and healthy could be so filling!
I also calculated the calories based on my tweaks of this recipe and it was around 902kcal, so each serving would be around 180kcal :).
Thank you so much for the recipe, it is very delicious.
I made this recipe to use up leftover mashed potatoes from Sunday’s dinner….what a great way to clean up the leftovers. It’s tasty, easy, and economical to make. Thanks for sharing.
I just made this because I have to eat liquids due to stomach problem. Wow it is fabulous. I will be making this lots in the near future. Thanks for sharing this recipe.
I’ve made this soup many times now. Always a hit. Co-workers have liked it when I share. I add a clump of parsley, and usually use non-dairy milk at the end– coconut milk or some other sub. I use a hand stick blender which works nicely to make it a creamy consistency. Thanks!
This was super easy, fast to prep and delicious. Perfect comfort soup for a cold February night!
Can this be frozen
Yes! Most definitely 🙂
Sorry for what must seem a silly question but, half and half what ?
Half and half is sold in the milk section – it is basically half cream and half low fat milk so it is less fattening than heavy cream and thicker than regular milk 🙂
when do you add the cream? It’s not clear in the recipe.
never mind I figured it out.
if it helps, it’s called single cream in the UK
Wow—this was an amazing soup! THANK YOU for sharing. I had a random assortment of potatoes, celery, and carrots hanging out at the bottom of my produce drawer that I didn’t know what to do with. I got searching for recipes online and found this one. I think this is going to be my new go-to soup! Even my husband (worlds pickiest eater) loved it and went back for seconds and thirds. Delicious!
I added in some Thai chili for a kick, a few good shakes of grated Parmesan, and a small dash of cinnamon (which sounds weird but this secret ingredient works great for most cream based soups!)
Thanks again!
Nice, easy and tastes great even without the dairy. I have made a big batch twice and frozen portions for work lunch or when I get home tired. Good old Vit C as we’re going into the cold and dark season.
I tried this Carrot-Celery-Potato Cream Soup. It came out SUPERB. Enjoyed it.
I wish to add that the soup gets a FIVE STAR rating
Just discovered your website. This soup is delicious. I “plant-based” it by switching out the 1/2 and 1/2 with plant based alternative. Honestly, it is excellent. Thank you so much.
Thank you so much I am happy you enjoyed the recipe!!
Delicious so good! Thanks for this reciepe, used veg broth instead of chicken and added crem fraiche too!
Yummmy…….
What is “half and half?
Hello, it is half milk and half heavy cream
Delicious! I will make this again!
Wowzerz!! I just made a batch of this and it is incredible. I had probably double the carrots than I did celery on hand. And I didn’t have potatoes, so I subbed a can of garbanzo beans. SO DELICIOUS!! I am writing this in my personal cook book. It’s a winner!
So glad you liked the recipe
I added pumpkin to my soup (not canned) and a pinch of turmeric powder and it was delicious I love this simple and tasty recipe
Love this soup so much! Made it for the first time and will do so again (and again and again).
Used 1 whole yellow onion, added hot sauce (Taco Bell of all things — 2 mild 2 hot — as we had a ton of leftover packets laying around) and it worked perfectly! Served the soup topped with dried rosemary and chopped, fresh Thai basil. AMAZING!
Thank you so much!
Found this recipe when I was trying to use up some celery, carrots and potatoes. I used a vegetable broth instead of chicken. Wow! This was delicious, soothing and very nutritious. This is entering the rotation.