Total Time
25mins
Prep 5 mins
Cook 20 mins

Very creamy, full of flavor. Satisfying and Hubby approved!

Ingredients Nutrition

Directions

  1. Melt butter in heavy bottomed pan. While butter is melting cut up vegetables.
  2. Saute carrots and for 2 minutes. Add celery and saute for 2 minutes longer. Add onion and saute until onions are clear. Add the potatoes and chicken broth. Bring to a boil, reduce heat and simmer until potatoes are cooked. Do not overcook the potatoes.
  3. Add salt and course ground pepper to taste. Stir in cream and heat until steamy, almost boiling.
  4. Serve with saltines.
Most Helpful

5 5

This made a great bowl of soup. The roasted garlic flavor came thru nicely. I used half and half rather than heavy cream and served with cornbread. Made for Pick A chef Spring 2014.

5 5

This was absolutely fantastic!!! I made it and had nothing but compliments about it! I robly used more potatoes than asked for, but it turned out great for me....I love potatoes! LOL I followed the recipe exactly (other than the potatoes) and it was heaven! Thanks for a great dinner!