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Cozy up to a bowl of this simple to make potato vegetable soup recipe! It’s loaded with veggies, has a touch of cream, and is ideal for your next meatless Monday.

You’ll also enjoy my Cheesy Potato Soup or Potato Soup with Bacon for more tasty twists on potato soup.

a bowl of potato vegetable soup with a spoon

Why you’ll love it

I like to think of this potato and vegetable soup as healthier comfort food. I got the inspiration from my Chicken Pot Pie Soup, and I wanted to make an ultra comforting vegetarian potato soup that’s just as cozy as that one!

This vegetable potato soup has plenty of corn, carrots, and green beans. You can pick up all the ingredients easily at the grocery store after work, and it’s ready in just 40 minutes. That means a nourishing and delicious meal is on the table fast on a rainy day.

What you’ll need

  • Butter – for sautéing
  • Onion, celery, and garlic – our base aromatics. I like Vidalia (sweet) onions best.
  • Flour – for thickening the broth
  • Broth – use either vegetable broth or chicken broth to infuse more savory flavor
  • Heavy cream – to add a velvety quality
  • Potatoes – we’re using Russets since they’re great in soups
  • Vegetables – frozen mixed vegetables typically have carrots, corn, and green beans
  • Italian seasoning – it’s a versatile blend of dried herbs. I always have a jar in my pantry.
  • Seasoning salt – I like Lawry’s best to add a special punch of flavor
ingredients for potato vegetable soup in prep bowls

Pro Tip

As with any creamy potato soup, it’s very important to season this soup well to bring out all the flavors. Seasoning salt along with black pepper is my recommendation for this one.

How to make potato vegetable soup

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

sauteing celery and onion in a dutch oven and adding flour and garlic

In a soup pot or Dutch oven, melt the butter. Sauté the onions and celery. Add in the garlic and flour, and cook for a couple of minutes, stirring often, so the flour-y taste disappears.

adding in vegetable broth, vegetables, potatoes, and cream to a pot of soup

Pour in the broth, and whisk until the flour has dissolved. Stir in the cream, potatoes, mixed veggies, and Italian seasoning. Let it almost boil, reduce the heat, partially cover it, and let simmer until the potatoes are cooked. Season generously with seasoning salt & pepper.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • I like to use my Le Creuset Dutch oven for this soup and others.
  • This is my favorite cooking spoon to stir the aromatics.
  • Use a metal whisk to easily whisk in the flour.
  • Don’t have a ladle you actually like yet? Try this OXO ladle for less spilling when serving soups.

Substitutions and variations

  • This soup has been carefully tested to get the ideal taste, texture, and thickness, so we don’t recommend substituting the heavy cream out. Using anything lower fat may even curdle.
  • Russets fall apart nicely in soups, so that’s why I picked them. You could sub them for Yukon Gold or red potatoes if you like.
  • Creamy soups benefit from a hint of cayenne pepper to add a little warmth without making it spicy.

What to serve with vegetable potato soup

  • I recommend a big slice of Cheesy Garlic Bread, garlic knots, or a slice of crusty bread to round it out. Or serve with Homemade Biscuits or oyster crackers if you want kind of a vegetable pot pie soup experience!
  • A salad is a good idea. Try spring mix with your favorite veggies and my Creamy Balsamic Dressing. No blender required.

Leftovers and storage

  • Store any leftovers of this soup for 4-5 days in the fridge in an airtight container.
  • Reheat slowly over a low heat, and add a splash more veggie broth if needed to thin it out.
  • You could try freezing it, but the texture may change a bit. It’ll still taste fine.
a dutch oven with potato vegetable soup and a ladle

If you made this potato soup with vegetables, leave a star rating and review below! You can also find me on Instagram. Talk to me if the post didn’t answer all your questions.

a bowl of potato vegetable soup with a spoon
5 from 2 votes

Potato Vegetable Soup

Cozy up to a bowl of this simple to make potato vegetable soup recipe! It's loaded with veggies, has a touch of cream, and is ideal for your next meatless Monday.
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6


  • 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
  • 2.5 cups frozen mixed vegetables
  • 1/2 teaspoon Italian seasoning
  • seasoning salt & pepper see note


  • 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!


  • I am partial to using Lawry’s Seasoned Salt in this recipe, or give it a little kick with Tony Chachere’s Original Creole seasoning (which is also quite salty). Regular salt will work as well, just be sure to taste and adjust as needed.


Calories: 355kcal, Carbohydrates: 35g, Protein: 6g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.3g, Cholesterol: 65mg, Sodium: 754mg, Potassium: 597mg, Fiber: 5g, Sugar: 4g, Vitamin A: 5098IU, Vitamin C: 14mg, Calcium: 74mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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5 from 2 votes

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  1. Bella Riley says:

    Good day, I grow my own potatoes carrots onions beets. I also grow onions inside during the winter and use the tops in egg salad or salad I also grow salad greens in the winter in the house. I want to make a simple potato carrot onion soup do you have any recommendations with my homegrown vegetables? I also make my own vegetable broth and chicken broth with chickens that I purchased from a local farmer.

    1. Natasha says:

      Hi Bella! I haven’t ever made a soup with just those ingredients, but perhaps you could base it on my potato leek soup? Here is the link:

  2. Sarah N says:

    5 stars
    This soup is simple and delicious – even my picky daughter requested seconds. This will definitely be in our rotation. I used 2% milk because that’s what I had on hand.

    1. Natasha says:

      That’s so nice to hear!! Thanks for letting me know, Sarah! 😀

  3. Tamera says:

    5 stars
    Family loved this soup! Thank you. Will definitely add to our favorites list❤️

    1. Natasha says:

      Wonderful!! 😀 I’m thrilled you guys love it. Thanks for your review, Tamera!