Total Time
Prep 10 mins
Cook 15 mins

I have no idea how this got it's name, but it's quick and easy.

Ingredients Nutrition


  1. Sauté carrots, celery and onions in butter until tender. Add chicken broth.
  2. Bring to boil, reduce heat and simmer 15 minutes.
  3. Stir in potato buds and milk. Add lemon, half-and-half, and peas.
  4. Heat through; garnish with chives and a sprinkle of freshly ground pepper if desired.


Most Helpful

*Made for Australia/NZ Swap # 47" Prepared this as a tasty side, by making 1/2 recipe up to potato flakes. Took a tip from another reviewer and simmered the veggies in broth, then added the lemon juice and small-cubed potatoes to simmer. Finished with 1/2 and 1/2, and a tad of milk, and served as a side to baked pork tenderloin. DH was so happy with a tasty side, which HE considered healthy -- thanks for posting, ElaineAnn.

NurseJaney January 03, 2011

This is a tasty soup and lends itself to veggie additions...I added some diced mushrooms while I was sauteing the carrots, celery and onions. I also used frozen peas, instead of canned. I made this for the football pool cooking game, thanks for posting ElaineAnn.

CaliforniaJan October 06, 2010

This soup is perfect, delicious, creamy, and comforting, the blend of ingredients is what does it--plus it just plain looks pretty. Sometimes I use Parsley in place of the Chives.

aprons December 19, 2007

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