Potato Vegetable Soup

5 from 2 votes

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 Time10

Cook Time30

Total Time40

Course: Soup

Cuisine: American

Keyword: creamy potato vegetable soup

Servings:

Author: Natasha Bull

Ingredients

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

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

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.

Nutrition