Recipe from Kate Logan
Easy Potato Soup Recipe
Cooking time: 1 hour
Servings 7
If you have semi-finished products in the fridge, but not enough for a normal serving, you can make them into soup. And if you keep frozen broths, the soup is made in no time, looks appetizing, and just comes out delicious. Wanna try?


  • Beef broth
    7 cups
  • Greens
    to serve
  • Potatoes
    21 pcs.
  • Carrots
    7 pcs.
  • Bulb onions
    7 pcs.
  • Salt
    to taste

Nutrition facts per serving

  • Calories

    144.5 kcal

  • Protein

    11 g

  • Fat

    2 g

  • Carbohydrates

    18 g


  • Make the beef broth, buy the ready one or, if you have it frozen in your fridge it's even better for you. Boil the broth, strain it, remove the meat, separate it from the bone, and chop with a knife.

  • Wash, peel the potatoes, and cut into strips, the onion into thin half rings. Peel and grate the carrots on a coarse grater.

  • Bring the broth to a boil and immediately put the potatoes in it. As soon as it boils, add the onions and carrots to the boiling soup.

  • Cook until the potatoes are soft. Add the meat again and bring it to a boil for 15 minutes (you can cover the pot with a lid to make it boil faster). Add a bit of salt to taste and done! Serve sprinkled with chopped herbs.


  • In this recipe, you can do it two ways. Leave the potatoes in the soup as in the recipe or puree them with a blender, but in that case, cut the potatoes into cubes. It depends on your personal preference.

  • You can add a cube of pressed spices to taste to give your soup a special flavor. Bay leaves, thyme, basil, or chilli are good if you prefer spicy.

Bon Appetit!

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