less than 1 minute read


  • 1 small white onion chopped
  • 2 large carrots
  • 2 celery stalks
  • 2 medium russet potatoes
  • Vegetable oil
  • Fresh parsley flakes
  • Kosher salt
  • Pepper
  • Flour
  • Osem brand Consumme Seasoning – powder (yellow container, red top)


  1. Brown finely onion in small amount of vegetable oil until golden
  2. Add 1 quart of liquid (combination of stock (see recipe above) or chicken broth PLUS water)
  3. Add carrots and celery to soup
  4. While veggies are cooking, peel and cut potatoes into manageable chunks (so you can mash later)
  5. Add potatoes to pot until softened
  6. Mash potatoes with fork and add back into soup
  7. Add fresh parsley flakes
  8. Add salt and pepper to taste
  9. Use Osem Consumme seasoning as needed
  10. In small bowl, take 1 heaping soup spoon of flour and add to cup of cold water and mix
  11. Stir flour mixture slowly into boiling soup until desired thickness Leftovers can be frozen

Potato Soup

Categories: ,