This chayote recipe uses a cheap squash to make a simple, attractive, and hassle-free side dish. It completes a midweek dinner when combined with fish or chicken.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 8 |
Ingredients
- 1 onion, chopped
- ¼ cup margarine
- 8 cups chicken broth
- 5 baking potatoes, peeled and chopped
- 4 stalks celery tops
- 2 carrots, cut into 1 inch pieces
- 1 teaspoon salt
- ½ teaspoon ground white pepper
- 1 (12 fluid ounce) can evaporated milk
Instructions
- Sauté onion in margarine in a stockpot until yellow and soft. Add chicken broth, potatoes, celery tops, and carrots. Stir in salt and pepper. Bring to a boil, then reduce heat and cook until vegetables are tender enough to easily pierce with a fork.
- Remove carrots and celery tops and discard. Add evaporated milk and heat through.
- Purée soup in small batches in a food processor or blender. Return to stockpot and keep over low heat until ready to serve, making sure soup does not scorch if not serving immediately.
Nutrition Facts
| Calories | 270 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 14 mg |
| Dietary Fiber | 4 g |
| Protein | 11 g |
| Saturated Fat | 4 g |
| Sodium | 1205 mg |
| Sugars | 8 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
Many reviewers commented that this soup was thin, so I started off by reducing the chicken broth by about 25% knowing I always could add more if needed. But even then, it still was too thin. After blending with my immersion blender, I put it back on the stove over low heat and cooked for another 20 minutes to get a thicker consistency. I adjusted the seasonings to our taste, and garnished with a bit of bacon and a sprinkle of shredded cheddar cheese. Certainly not my favorite potato soup, it was simply OK.
I really didnt cate for this. Bland and Not creamy. Too much work to puree soup when you can make it creamy from the get go. Who really wants to drag out the food processor for soup if you dont have to.
This was not bad. I stuck to the recipe but it didn’t have the body I was hoping for. I added in rosemary sprigs and smashed some of the boiled carrot, then simmered for a little bit longer. I also added salt and Velveeta ( I’m normally opposed to both) but it served it’s purpose for an ill friend, he liked it! Thank you for sharing!
I decided to add cream of celery soup like someone else mentioned and it worked out really well. I also added some sour cream, shredded cheese, crumbled bacon, and velveeta cheese. I wanted more of a baked potato soup. Turned out really well. Definitely make it again!
Delicious !!! definitely a keeper 🙂
Perfect we loved it
Haven’t tried it yet, but it was my mom’s recipe, I am so glad to have found it. Thank you. I know it will be great.
This is an excellent creamy potato soup. Instead of discarding the carrots we removed them for the blending and then added them back for serving.
I made some for myself and some coworkers and they loved it. I added some bacon to top it off and it was wonderful =)
It came out wonderful…perfect for this cold winter evening. I only thing I changed was omitting the salt because the chicken broth I used had way too much salt in it and I even had to dilute that.
Nice soup. As was said above, adding a little bit of flour will make creamier. As a novice, I added too much, though, and had to add some water. I wouldn’t add more than 1/4 cup of flour to the puree, if that.
When this was made, I substituted cream of celery soup for the celery tops, and added a delicious flavor. Very creamy. I also added 1/2 cup of cheese. This was very good.
This is a tasty soup. It was a bit on the thin side so I added some flour in the blender before pureeing. I also threw in a cup of shredded sharp cheddar cheese, which was good. I like having chunks in my potato soup so next time I think I’ll puree only half the soup and maybe throw in some cooked corn and sliced celery too.
Yummy and delicous. A tad bit too bland for my tastes, however, but hubby loved it. Next time I make it I will add a few pieces of bacon and maybe use half and half cream instead of evaporated milk to make it a bit thicker. Overall though, I would recommend this soup to any creamy soup lover. YUMMY! 🙂
A great tasting soup. I added sweetened condensed milk and it added a unique flavor. Had friends over and they wanted the recipe.
Not hard to make at all and well worth the bit of time it takes. My family really enjoys this soup. Thanks, Karen, for sharing the recipe with us!
This soup is really tasty. I made it for a sick friend, and her 11-year old daughter loved it. My 11-year old loves it, too. Thank you!!
I was craving a creamy veggie like soup after having really great ones made in Irish farmhouses just for me. -sigh- My parents were sick so I cooked it up and they hardly left me a bowl.
This is great to freeze and eat it on a rainy day.