Creamy Potato Vegetable Soup
Potatoes, carrots, celery, and onion in a rich and creamy vegetarian soup.
![Creamy Potato Vegetable Soup Creamy Potato Vegetable Soup recipe](./data/media/78/potato-veg-soup.jpg)
servings: 4
total time: 45 minutes
recipe by: Frankie
Ingredients
- 2 TBSP unsalted butter
- 1 medium celery rib, diced small
- 1 medium yellow onion, diced small
- 1 medium carrot, peeled and diced small
- 4 cups vegetable broth
- 2 to 2-1/2 pounds russet potatoes, peeled and cut into 3/4-inch pieces
- salt & pepper
- 1 cup heavy cream
- Optional Toppings:
- shredded cheddar cheese
- croutons (Garlic Sourdough Croutons Recipe)
Cool Tools For Your Kitchen
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affiliate links to products we use and recommend.
- SEE ON AMAZON
Lodge Enameled Dutch Oven - SEE ON AMAZON
OXO Good Grips Fat Separator - SEE ON AMAZON
Royal Bamboo Cutting Board Set - SEE ON AMAZON
Crock-Pot 6 Quart Manual Slow Cooker - SEE ON AMAZON
HYQO Wooden Soup Ladle - SEE ON AMAZON
Zulay Kitchen Magnetic Measuring Spoons - SEE ON AMAZON
Zulay Kitchen Stainless Steel Zester - SEE ON AMAZON
Deiss PRO Swivel Vegetable Peeler - SEE ON AMAZON
Pyrex 18-Pc Glass Food Storage Containers - SEE MORE
Directions
- Melt the butter in a dutch oven or large pot over medium heat. Add the celery, onion, and carrot. Cook, stirring occasionally, until vegetables are softened, about 6 minutes.
- Add the vegetable broth, potatoes, 1 tsp salt, and 1/2 tsp pepper to the pot and bring to a boil over medium-high heat.
- Reduce heat to medium-low, cover the pot with a lid and simmer until potatoes are tender, 10 to 15 minutes.
- Transfer about half of the soup to a blender and puree until smooth. Pour the pureed soup back into the pot and stir to combine.
- Reduce the heat to low and slowly stir in the heavy cream. Cook until heated through, about 10 minutes. Season with salt & pepper to taste.
- Ladle soup into bowls. Top with shredded cheese and croutons if desired.
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