Online Recipe Book

Potato Soup 1

2 servings
Prep info
20 min prep + 10 min saute + 20 min simmer
Prep time
20 minutes
Cook time
30 minutes
Time required
50 minutes
Oven preheat


  • 60 g finely chopped onion (1/2 cup)
  • 65 g diced carrot (1/2 cup)
  • 65 g diced bell pepper (1/2 cup)
  • 2 t canola oil
  • 270 g diced potatoes (peeled, 1.5 cups)
  • 15 g Flour (Plain) (1.5T)
  • 1 chicken bouillon cube
  • 600 mL water (2.5 cups)
  • 1/4 t table salt (to taste)
  • 1/2 t freshly ground white pepper
  • 1 T finely chopped parsley (fresh)
  • 1.5 T fresh lemon juice
  • 1/4 t lemon zest


1. Saute the onion, carrot, and bell pepper in oil for 2-3 minutes on medium heat in a medium sized pot.  

2. Add the potatoes and continue to saute for about 4-5 more minutes.  

3. Add the flour and stir one more minute.  Add the chicken cube, water, salt, and pepper.  Cook about 20 minutes until the carrot is tender, on medium-low heat.  

4. Add the parsley, lemon juice, and lemon zest.  Discard the bay leaf.  Immediately pour into individual bowls and serve.


SJ Note: We've had this a couple of times, it's really tasty.  Definite keeper!  We don't have cubanelle peppers here; I'm not sure what I've used in the past, but Cook's Thesaurus says you can use bell peppers.