Creamy Vegetable Soup

Creamy Vegetable Soup

This rich, creamy soup is a hearty and satisfy winter meal. Goes great with dinner rolls or a light salad.
  • Prep: 15 min
  • Cook: 30 min
  • Total: 45 min
  • Serves 4 to 6
Creamy Vegetable Soup
  • 1 pound carrots, chopped
  • 5 celery sticks, chopped
  • 5 medium Yukon gold potatoes, diced
  • 1 large onion, chopped
  • Wash and chop or dice all vegetables, reserving cut vegetables in a large bowl.
  • 2 tablespoons olive oil
  • Pour oil in a large stock pot and heat over medium heat until simmering, about 3 minutes.
  • reserved vegetables
  • ½ teaspoon salt
  • Add reserved vegetables and salt. Cook, stirring occasionally, until staring to soften, about 10 minutes.
  • 4 cups chicken stock
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • Once vegetables have softened, add chicken stock, garlic, bay leaves, and thyme. Increase heat to high and bring soup to a boil.
  • Reduce heat to low to simmer. Cook, uncovered, until potatoes and vegetables are very soft and easily pierced with a fork, about 15 to 20 additional minutes.
  • Remove bay leaves. Blend the soup using an immersion blender, standing blender, food processor, or food mill until soup is pureed into a smooth, creamy texture. Transfer soup back to the pot when done.
  • ¼ cup heavy cream or half-and-half
  • 1 teaspoon salt, or to taste
  • ½ teaspoon pepper, or to taste
  • Add cream, pepper, and salt to soup and stir to combine. Taste and adjust seasonings to your preference.
  • Serve with croutons and dinner rolls.
From . ( Adapted from Inspired Taste.

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