Thrifty French Housewife’s Soup

Serves 4-6
Prep time 10 minutes
Cook time 55 minutes
Total time 1 hours, 5 minutes
Meal type Soup
Misc Serve Hot
Traditionally named for women who are noted for their skill and frugality in the kitchen, other titles for this recipe could be “Nothing’s in the Fridge Soup” or “Don’t Get Paid ’Til Friday Soup.” It s inexpensive, easy, and always good.


  • 3 tablespoons butter or margarine
  • 5 cups chicken or vegetable broth
  • 2 Medium onions (thinly sliced)
  • 3/4lb potatoes, about 2 medium (peeled and thinly sliced)
  • 2 celery stalks (chopped)
  • 1 Large large or 2 medium carrots (chopped)
  • 1/2 cup chopped parsley
  • 1/2 teaspoon teaspoon minced fresh thyme leaves (or 1/4 teaspoon dried thyme)
  • Salt to taste (about 1/2 to ¾ teaspoon)
  • Freshly ground black pepper to taste


Step 1.
In a large pot over medium heat, melt the butter. Add the onion, celery, carrot, and thyme and sauté, stirring occasionally, until softened, about 10 to 15 minutes.
Step 2.
Add the chicken broth, potatoes, and parsley. Cook, partially covered, until the vegetables are very tender, 35 to 45 minutes.
Step 3. Puree in batches in a food processor or blender until smooth. Alternatively, if you have a hand blender, leave the soup in the pot and blend.
Step 4.
Return the soup to the pot. Thin with additional broth, water, or milk if necessary. Taste and season with salt and pepper. Heat thoroughly over medium heat for 5 to 10 minutes.
Step 5. Variation: Add a few leftover cooked vegetables such as green beans, peas, or broccoli in Step 2. You’ll need to thin the soup with additional broth.


Per Serving: Calories 748.6; Protein 2.5g; Carbohydrates 14.99; Dietary fiber 2.2g; Total fat 9.29; Saturated fat 4.4g; Cholesterol 79. 7mg; Sodium 1056. 5mg.