Potato & Carrot Soup

Based on a lovely chicken and potato soup from Ann Chatfield Corbut, one of these three recipes is bound to delight your palate.  Choose vegetarian or carnivore versions, or the big batch for a day filled with lots of physical labor.

Carnivores: Ann’s Chicken Potato Soup

  • ½ roasted chicken, deboned
  • 1 cup carrots, sliced thinly
  • ½ cup celery, chopped
  • 1 bunch of green onions, chop white portion
  • 3 cups low sodium chicken broth
  • ½ can Healthy Request cream of celery soup
  • ¼ cup or less low fat milk
  • 1 ½ potatoes, peeled, sliced ¼” thick

Sauté carrots, celery, onion and potatoes until translucent.  Transfer to pot with broth.  Add chicken.  Simmer 10 minutes until vegetables are tender crisp.

In mixing bowl, whisk cream of celery soup and little bit of broth and add milk slowly.  Add to broth mixture.  Heat until thoroughly heated (approx 10 minutes).  Add salt and pepper to taste.

Recipe by Ann Corbut Chatfield

Vegetarians: Potato Pea Soup

  • Pam cooking spray
  • 1 clove garlic, minced
  • 1 cup carrot slices
  • 1 cup chopped celery (2-3 stalks)
  • 1 bunch of green onions – chop white parts, slice green tops into separate bowl
  • 1 quart (32 oz) vegetable broth
  • 3-4 cups peeled and cubed baked potatoes – pieces should fit comfortably in a spoon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 can cream of celery soup (check label to make sure it doesn’t contain chicken broth)
  • 1/4 cup milk
  • 1 or 1-1/2 cups frozen green peas

Spray a large, non-stick skillet with Pam and sauté garlic and white parts of green onions for 3 minutes on high heat.   Add celery and stir fry on high heat 1 more minute. Add carrots and potatoes, salt and pepper and spray this layer with Pam, then continue stir-frying on high heat for 3 more minutes.  Vegetables should start to brown.  Pour in broth and return soup to a boil.  After the soup begins to boil, simmer on low heat (2-3 on a scale of 0-10) for 10 minutes.  Mix the milk and one-half can of soup in a small bow.  Ladle about 1/4 to 1/2 cup of the hot soup into the milk-condensed mixture, and stir to combine.  Pour the condensed soup mixture into the hot pot and simmer 3-5 more minutes.  Stir in frozen peas and the sliced green tops of the onions.  Serve as soon as frozen peas are warm through.

Big Batch: Hearty Potato Soup

  • Pam cooking spray
  • 1 clove garlic, minced
  • 1 cup carrot slices
  • 1 cup chopped celery (2-3 stalks)
  • 1 bunch of green onions – chop white parts, slice green tops into separate bowl
  • 1 quart (32 oz) chicken broth
  • 3-4 cups peeled and cubed baked potatoes – pieces should fit comfortably in a spoon
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2-3 cups shredded, cooked chicken, turkey or ham  – great use of leftovers!
  • 1/2 can cream of celery soup
  • 1/4 cup milk

Spray a large, non-stick skillet with Pam and sauté garlic and white parts of green onions for 3 minutes on high heat.   Add celery and stir fry on high heat 1 more minute. Add carrots and potatoes, salt and pepper and spray this layer with Pam, then continue stir-frying on high heat for 3 more minutes.  Vegetables should start to brown.  Stir in chicken and then pour in broth. Rturn soup to a boil.  After the soup begins to boil, simmer on low heat (2-3 on a scale of 0-10) for 10 minutes.  Mix the milk and one-half can of soup in a small bow.  Ladle about 1/4 to 1/2 cup of the hot soup into the milk-condensed mixture, and stir to combine.  Pour the condensed soup mixture into the hot pot and simmer 3-5 more minutes.  Stir in the sliced green tops of the onions, and heat 2-3 more minutes.  Serve hot off the stove.