Description
A heartwarming creamy potato and veggie soup perfect for chilly evenings, combining rich flavors and colorful vegetables.
Ingredients
Scale
- 2 large Yukon Gold potatoes, diced
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup bell peppers, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
Instructions
- In a large pot, heat a bit of olive oil over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic for the last minute to prevent burning.
- Toss in diced potatoes and your choice of chopped vegetables. Cook for about 5-7 minutes until they start to soften.
- Add enough broth to cover the veggies, bringing it to a gentle boil.
- Reduce heat and simmer for 20-25 minutes, or until the potatoes are fork-tender.
- Using an immersion blender, puree the soup to your desired consistency.
- Add in your cream or coconut milk and season with salt, pepper, and any additional herbs.
- Serve in bowls garnished with fresh herbs, paired with warm, crusty bread.
Notes
This soup is forgiving; feel free to substitute ingredients as desired. It stores well in the fridge for up to three days and can be frozen for about three months.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: soup, creamy, potato, veggie, comforting, recipe