Total Time
40mins
Prep 10 mins
Cook 30 mins

We love this soup, it is easy to make in a jiffy, served with a sandwich for those evenings when we have meetings on the agenda. It is also a great clean-up-the-frige recipe!

Ingredients Nutrition

Directions

  1. Remove the garlic and the bay leaves before serving.
  2. Melt the butter in a saucepan placed over low heat.
  3. Add the onion, the carrots and the potatoes to the melted butter or margarine.
  4. Season to taste with salt and pepper, and cook with a cover for 6 to 7 minutes, over low heat.
  5. Remove the cover, add the celery, the scallions, the green pepper and all the spices.
  6. Season to taste and cook 5 to 6 minutes with a cover.
  7. Add the chicken stock and cook for about 5 to 6 minutes or until the potatoes are tender.
  8. Accompany with garlic croutons.

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