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
Scale
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.
