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Potato Vegetable Soup

Easy Creamy Potato Vegetable Soup Recipe

Potato Vegetable Soup is a flavorful dish made from potatoesand a variety of vegetables. The soup typically includes ingredients likecarrots, celery, peas, and onions, all simmered together in vegetable broth.Some versions add milk or cream for a creamy texture, while others keep itlight and brothy. It’s a versatile recipe that can be easily adapted based onavailable ingredients.
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Prep Time 10 minutes
Cook Time 30 minutes
Servings: 4 People
Course: Soup
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 3 medium potatoes (peeled and cubed)
  • 1 large carrot (peeled and diced)
  • 2 stalks of celery (diced)
  • 1 medium onion (chopped)
  • 2 cloves garlic (minced)
  • 1 cup frozen peas
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup milk (or cream for a richer texture)
  • 2 tbsp olive oil
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment

  • Large Pot
  • Cutting board
  • Sharp knife
  • Wooden Spoon or Spatula
  • Measuring spoons and cups
  • Can Opener
  • Ladle

Method
 

  1. Sauté the Vegetables: Heat the olive oil in your large pot over medium heat. Add the onions, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables start to soften.
  2. Add Garlic and Potatoes: Add the minced garlic to the pot and sauté for another minute. Then, add the cubed potatoes and mix everything together.
  3. Add the Broth: Pour in the vegetable broth and bring the mixture to a boil. Once it’s boiling, lower the heat to a simmer and cook for about 15 minutes, or until the potatoes are tender.
  4. Add the Peas and Milk: Once the potatoes are soft, add the frozen peas and stir in the milk (or cream). Continue simmering for another 5-7 minutes, allowing everything to cook through and the flavors to meld together.
  5. Season to Taste: Taste the soup and add salt and pepper to your liking. If you want a little extra kick, add a pinch of crushed red pepper flakes.
  6. Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or crackers for a complete meal.

Notes

For a thicker soup, you can blend part of the soup with an immersion blender. Simply remove about half of the soup (including some of the potatoes and vegetables), blend it until smooth, and return it to the pot. This will create a creamy texture without needing to add any cream.