Creamy Potato Vegetable Soup for the Ultimate Comfort Meal
This creamy potato vegetable soup is a comforting and hearty dish, perfect for cozy meals. Made with fresh ingredients and rich flavors, it's easy to prepare and satisfying.
Ingredients
Dairy & Broth
- 1 Tbsp Butter (opt for unsalted to control seasoning)
- 1 medium Onion (use yellow or white for best results)
- 2 stalks Celery (can substitute with leek)
- 3 cloves Garlic (fresh is best, alternative is garlic powder)
- 2 Tbsp Flour (use all-purpose or cornstarch)
- 4 cups Broth (Vegetable or Chicken, low-sodium if controlling salt)
- 1 cup Heavy Cream (half-and-half or coconut cream as alternatives)
- 3 medium Russet Potatoes (substitute with Yukon gold for a buttery flavor)
- 2 cups Frozen Mixed Vegetables (fresh can be used, adjust cooking time accordingly)
- 1 Tbsp Italian Seasoning (fresh herbs like basil and oregano can be alternatives)
Instructions
- In a large pot, melt butter over medium heat and sauté chopped onion, celery, and garlic until fragrant and softened.
- Add flour and cook for 1-2 minutes, stirring constantly to form a roux.
- Gradually pour in broth, stirring continuously to prevent lumps. Add diced potatoes and Italian seasoning, then simmer until potatoes are tender, about 15 minutes.
- Stir in heavy cream and frozen vegetables, cook for an additional 5 minutes until heated through.
- Season with salt and pepper to taste, then serve hot.
Notes
For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.