This post may contain affiliate links. Please read our disclosure policy.
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 for another tasty twist on potato soup.
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
- 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.
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.
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!
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.
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.
Potato Vegetable Soup
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
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.