Carrot, Celery & Potato Cream Soup
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
  • 2 tbsp unsalted butter
  • 5 medium carrots, chopped
  • ½ yellow onion, chopped
  • 2 garlic cloves
  • 5 medium celery stalks, chopped
  • 2 large potatoes
  • 6 cups chicken broth
  • ½ cup half and half
  • 2 tsp oregano
  • 1 tsp pepper
  • 1 tsp parsley
  1. Heat butter in a large stock pot over medium heat.
  2. Wash and chop celery and onion and toss into pot.
  3. Chop garlic cloves in half and add in. Simmer for 7 minutes covered.
  4. Wash, peel, and chop carrots and potatoes and add into pot.
  5. Add 6 cups of chicken broth and seasonings. Cover and bring to a boil.
  6. Boil for 20 minutes.
  7. Taste to make sure vegetables are tender, then remove from heat and cool for 5 minutes uncovered.
  8. Purée in a blender in portions until all is used and add back to pot. Soup should have a nice texture.
  9. Heat over low and stir in half and half. Add more seasonings if desired.
Recipe by My San Francisco Kitchen at