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Easy Creamy Potato Ecstasy

Easy Creamy Potato Ecstasy

  • Prep

    30 m
  • Cook

    25 m
  • Ready In

    55 m
Sarah-Barah

Sarah-Barah

A potato soup I made when I was eleven and still make today. Any ingredients may be omitted or you may add some of your own. It's up to you! Serves two and may be doubled.

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Nutrition

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  • Calories:
  • 250 kcal
  • 13%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 55.7g
  • 18%
  • Protein:
  • 7.8 g
  • 16%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 1227 mg
  • 49%

Based on a 2,000 calorie diet

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Directions

  1. Bring water to a boil in a large saucepan over high heat. Place the potatoes and celery in the water and boil for 10 minutes. Then add the cucumber, carrots, garlic, onion, mushrooms and bouillon.
  2. Reduce heat to medium and let simmer for 10 more minutes. Transfer mixture to a blender or food processor and puree for 40 seconds, or until smooth.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

LovesCheese
3

LovesCheese

12/12/2005

This is really good, although somewhat strange in texture and appearance. I added extra water as I was pureeing because it was basically the consistency of mashed potatoes. Once you get past that and the greenish-brown color, it's very hearty and satisfying. Season to taste.

Dot T Sea
2

Dot T Sea

9/8/2008

This healthy soup was Great! You don't need all the vegies, just put in what you have(Didn't have mushrooms). You can also add cheese, sour cream, and bacon bits.

kimime
1

kimime

5/28/2011

This a good, basic recipe to help you get rid of those odds and ends of vegetables. It does lack in flavor so next time I would substitute 1/2 of the water for chicken broth. I did have to add salt. I also chose not to puree since I like my chunky veggies.

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