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If you’re craving a bowl of comfort that warms you from the inside out, this Creamy Potato and Vegetable Soup Recipe is an absolute must-try. Imagine tender Russet potatoes mingling with vibrant mixed vegetables in a luscious, creamy broth that’s perfectly seasoned and thickened just right. It’s simple, satisfying, and totally comforting—a dish that feels like a warm hug on a chilly day and effortlessly satisfies both veggie lovers and comfort food fans alike.
Ingredients You’ll Need
Every ingredient in this Creamy Potato and Vegetable Soup Recipe plays an important role, contributing to the creamy texture, fresh flavor, and colorful appeal. The list is straightforward but essential, making this soup approachable and incredibly tasty.
- Butter (1/4 cup): Adds richness and helps gently sauté the veggies for a mellow base flavor.
- Onion (1/2 medium, chopped): Brings sweetness and depth to the soup’s foundation.
- Celery (3 sticks, chopped): Offers a subtle crunch and fresh essence that brightens the soup.
- Garlic (3 cloves, minced): Infuses aromatic warmth, enhancing every spoonful.
- Flour (6 tablespoons): Works as the thickening agent to give the soup that silky, creamy consistency.
- Vegetable or chicken broth (4 cups): The flavorful liquid base that brings everything together.
- Heavy/whipping cream (1 cup): Elevates richness and provides that dreamy, velvety mouthfeel.
- Russet potatoes (1 pound, peeled and diced): The star ingredient—with their starchy texture creating the creamy body you love.
- Frozen mixed vegetables (2.5 cups): A medley of colorful veggies that add nutrition, texture, and vibrant color.
- Italian seasoning (1/2 teaspoon): A fragrant blend of herbs that enhances every layer of flavor.
- Seasoning salt & pepper: Essential to balance and brighten the overall taste — season generously!
How to Make Creamy Potato and Vegetable Soup Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a soup pot over medium heat, then toss in the chopped onion and celery. Let them gently cook and soften for about 5 minutes. This step builds a mellow, fragrant base that is essential for a flavorful soup.
Step 2: Add Garlic and Flour
Next, stir in the minced garlic for an additional burst of aroma and cook it just until fragrant. Then sprinkle the flour over the veggies and stir frequently for 1 to 2 minutes. This cooks out the raw flour taste and sets the stage for thickening your soup beautifully.
Step 3: Incorporate the Broth
Slowly whisk in the vegetable or chicken broth, making sure the flour dissolves completely into the liquid. This technique prevents lumps and ensures a smooth, creamy texture without any bumps.
Step 4: Add Cream, Potatoes, and Vegetables
Pour in the whipping cream, then add the diced Russet potatoes, frozen mixed vegetables, and Italian seasoning. Bring everything almost to a boil, then reduce the heat. Cover the pot with the lid slightly ajar and let it simmer gently for 15 to 20 minutes until the potatoes are tender and the vegetables are cooked through. Stir occasionally to keep things from sticking and to let flavors meld perfectly.
Step 5: Season and Adjust
If your soup thickens too much, add a splash more broth to reach your desired consistency. Taste carefully and season with seasoning salt and pepper generously—this step is key for a soup that’s full of vibrant flavor. Once seasoned, your creamy, hearty soup is ready to serve and savor!
How to Serve Creamy Potato and Vegetable Soup Recipe
Garnishes
A sprinkle of fresh chopped parsley or chives adds a pop of color and freshness that complements the soup’s creamy richness. For a little extra indulgence, a handful of shredded cheddar or a dollop of sour cream can turn this into a truly decadent experience.
Side Dishes
This soup pairs wonderfully with crusty artisan bread or garlic toast, perfect for dipping and soaking up every last drop. A simple side salad with a light vinaigrette also balances the creaminess with a refreshing crunch.
Creative Ways to Present
For a cozy dinner party, serve the soup in mini bread bowls or rustic mugs to charm your guests. You might also swirl in a drizzle of pesto or a splash of chili oil to personalize each bowl with a little flair and extra flavor.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container and you’ll have easy, delicious leftovers ready for quick lunches or warming dinners all week long.
Freezing
You can freeze the soup, but be aware that the texture might change slightly as cream-based soups sometimes separate after thawing. Freeze in meal-sized portions with room to expand, and thaw overnight in the fridge before reheating gently.
Reheating
Reheat your soup slowly on the stovetop over low heat, stirring frequently to prevent sticking or scorching. If it’s too thick, add a splash of broth or water to loosen the texture back to creamy perfection before serving.
FAQs
Can I use different types of potatoes?
Absolutely! While Russet potatoes give a nice creamy texture when cooked, Yukon Gold or red potatoes can work too. Just keep in mind these varieties might alter the soup’s thickness and flavor slightly.
Is this recipe suitable for vegetarians?
Yes, the Creamy Potato and Vegetable Soup Recipe can be vegetarian if you use vegetable broth instead of chicken broth. It remains deliciously hearty and flavorful either way.
Can I make this recipe dairy-free?
For a dairy-free version, substitute the butter with olive oil and use a plant-based cream or coconut milk. The soup will still be creamy and satisfying with these tweaks.
What vegetables are in the mixed vegetables?
The frozen mixed vegetables usually include a medley of peas, carrots, corn, and green beans, which add color and nutrition. You can also customize by adding your favorite veggies if you like!
How thick should the soup be?
The ideal texture is thick and creamy but still ladle-able. If it feels too thick, a splash of broth will loosen it up perfectly; too thin and it might need a bit more flour or cooking time to thicken.
Final Thoughts
This Creamy Potato and Vegetable Soup Recipe is one of those timeless, heartwarming dishes that never fails to bring comfort and joy. Whether you’re cooking for yourself, family, or friends, it’s simple to make, full of wholesome ingredients, and endlessly versatile. Give it a try—you might just find your new favorite soup to cozy up with all year round.
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Creamy Potato and Vegetable Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This hearty Potato Vegetable Soup is a comforting blend of tender potatoes, mixed vegetables, and a creamy broth, perfect for a cozy meal. Simmered with Italian seasoning and a touch of seasoning salt and pepper, it’s a flavorful and satisfying dish that serves six.
Ingredients
Base Ingredients
- 1/4 cup butter
- 1/2 medium onion, chopped
- 3 sticks celery, chopped
- 3 cloves garlic, minced
Thickening and Broth
- 6 tablespoons flour
- 4 cups vegetable or chicken broth
- 1 cup heavy/whipping cream
Vegetables & Seasoning
- 1 pound Russet potatoes, peeled and diced
- 2.5 cups frozen mixed vegetables
- 1/2 teaspoon Italian seasoning
- Seasoning salt and pepper, to taste
Instructions
- Saute Aromatics: Melt the butter in a soup pot over medium heat, then add the chopped onion and celery. Sauté these vegetables for about 5 minutes until they soften and start to become fragrant.
- Add Garlic and Flour: Stir in the minced garlic and the flour. Cook this mixture, stirring frequently, for 1-2 minutes to remove the raw flour taste and start to create a roux.
- Incorporate Broth: Gradually whisk in the vegetable or chicken broth, making sure the flour fully dissolves into the liquid to avoid lumps and create a smooth base for the soup.
- Add Cream and Vegetables: Pour in the heavy cream, add the peeled and diced potatoes, frozen mixed vegetables, and Italian seasoning. Bring the soup close to boiling, then reduce the heat to let it simmer. Cover the pot partially and cook for 15-20 minutes until the potatoes are tender. Stir occasionally during this simmering to prevent sticking.
- Adjust and Season: If the soup becomes too thick, add a little more broth to reach the desired consistency. Taste and season generously with seasoning salt and pepper for balanced flavor. Serve warm and enjoy!
Notes
- If you prefer a thicker soup, you can mash some of the potatoes during simmering.
- Adjust seasoning salt and pepper to your taste—don’t under-season to keep the soup flavorful.
- Use vegetable broth to keep this recipe vegetarian or chicken broth for a richer flavor.
- This soup freezes well for up to 3 months.
