Description
A warm, comforting soup made with creamy potatoes and a medley of vibrant vegetables, perfect for chilly days.
Ingredients
Scale
- 4 Russet or Yukon Gold potatoes, cubed
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 1 bell pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or half-and-half
- 2 tablespoons butter
- Fresh thyme, parsley, and black pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add chopped onions and minced garlic, sauté until fragrant and translucent.
- Add chopped carrots, celery, and any other chosen veggies. Sauté for another 5–7 minutes.
- Add cubed potatoes and mix well.
- Pour in enough broth to cover the vegetables. Bring to a gentle boil, then reduce to a simmer.
- Simmer for about 15–20 minutes, or until the potatoes are tender.
- Blend the soup to desired consistency using an immersion blender.
- Stir in heavy cream and let it warm through.
- Season to taste with salt, pepper, and fresh herbs.
- Ladle into bowls and garnish with fresh herbs or a drizzle of cream.
Notes
Feel free to substitute sweet potatoes for regular potatoes or use frozen vegetables if fresh ones aren’t available. For a dairy-free option, use coconut milk or cashew cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 6g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: soup, creamy soup, potato soup, veggie soup, comfort food