Ian's Potato-Vegetable Soup

Ian's Potato-Vegetable Soup

91 Reviews 9 Pics
Ian Riesterer
Recipe by  Ian Riesterer

“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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Adjust Servings

Original recipe yields 4 to 6 servings



  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 (91)

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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!

Jen D.S.

Jen D.S.

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.



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.

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Amount Per Serving (5 total)

  • Calories
  • 154 cal
  • 8%
  • Fat
  • 5.7 g
  • 9%
  • Carbs
  • 23.6 g
  • 8%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 7 mg
  • 2%
  • Sodium
  • 2059 mg
  • 82%

Based on a 2,000 calorie diet



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Rub Noodle Potato Soup


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Creamy Potato Soup