Description
A rich and creamy vegetable soup perfect for any occasion.
Ingredients
Scale
- 1/4 cup butter
- 1/2 medium onion (chopped)
- 3 sticks celery (chopped)
- 3 cloves garlic (minced)
- 6 tablespoons flour
- 4 cups vegetable or chicken broth
- 1 cup heavy/whipping cream
- 1 pound Russet potatoes (peeled & diced)
- 2 cups frozen mixed vegetables
- 1/2 teaspoon Italian seasoning
- seasoning salt & pepper (see note)
Instructions
- Melt the butter in a soup pot over medium heat, then add in the onion and celery. Sauté for 5 minutes.
- Stir in the garlic and flour and cook, stirring often, for another 1-2 minutes to get the raw flour taste out.
- Whisk in the vegetable broth until the flour has dissolved.
- Add in the cream, potatoes, frozen mixed vegetables, and Italian seasoning. When the soup is almost boiling, reduce the heat and cover the pot with the lid slightly open.
- Let the soup simmer for 15-20 minutes or until the potatoes are tender. Stir the soup occasionally during this time to ensure nothing is sticking to the bottom of the pot.
- If the soup becomes too thick, add a splash more vegetable broth. It’s very important to season this soup generously or it’ll taste bland, so taste and adjust as needed, then enjoy!
Notes
- Season generously with salt and pepper to enhance flavors.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 50mg