Garden Pottage Soup Recipe

I must enjoy cooking more than I realize because I am sharing another recipe here on my blog. I enjoy making things at home very much. 

This soup recipe is a favorite of mine, especially in the colder fall and winter seasons. 

Now that the winter season is nearly here, I’m thinking of all the cozy things of winter. To me, that definitely includes delicious soup recipes. 

Soup with bread is my favorite meal. To me, soup with bread is so satisfying, and with vegetables like this recipe has in it, this is also nutritious. I love nutritious and delicious food. 

This soup recipe was given to me from a friend many years ago. The friend who sent me this recipe said this soup was advertised as:

“A soup good enough to serve to company.” 

Indeed, it is. 

I have made this soup for my birthday supper for many years. That is how much I enjoy this recipe.  

I love to make this on a cold, winter evenings, especially when snow is coming down. It is so delightful to sit around our supper table with my family to hot bowls of vegetable soup and bread.

This soup is good with garlic bread, artisan bread, sourdough bread, or really, any kind of bread. 

Homemade “Garden Pottage” soup on the stove. 

Garden Pottage Soup

1 and 1/2 c. water 

4 large potatoes 

2 medium onions

2 carrots 

3 celery stalks 

3 Tbs. butter

3 Tbs. parsley (dried) 

1 Tbs. chives (dried) 

1 tsp. salt

3/4 tsp. paprika 

Sauce: 

4 c. milk 

4 Tbs. butter

2 Tbs. flour 

2 chicken bouillon cubes

1/2 tsp. salt

1/4 tsp. pepper

Cooking instructions: 

In a medium to large size pot, add the water and the vegetables, cut up. Then add butter and seasonings. Simmer the top ingredients together for 20 minutes. (note: the original recipe said to mash vegetables with a potato masher after that, but I usually don’t.) 

In a smaller pot, whisk the sauce ingredients together until hot. Then add the sauce to vegetable mix in larger pot and heat. 

Serve hot. Enjoy! 

Note: 

• Those who are dairy free, you can use another type of milk in place of regular milk. I have done this, and it turns out great. 

We enjoy using rice milk in this particular recipe. I’m not sure I would recommend using almond or coconut milk for this particular recipe. 

• Those who are completely dairy free, regular butter can also be substituted for another type of butter, though we have not tried this.