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Creamy Potato Vegetable Soup
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Creamy Potato Vegetable Soup
Potatoes, carrots, celery, and onion in a rich and creamy vegetarian soup.
Creamy Potato Vegetable Soup
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14 people Yepped this recipe
servings:
4
total time:
45 minutes
added on
09/26/2018
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
2 medium garlic cloves, minced
4 cups water
2 pounds russet potatoes, peeled and cut into 3/4-inch pieces
salt & and freshly ground black pepper
1 cup heavy cream
OPTIONAL TOPPINGS:
shredded cheddar cheese
croutons
CONVERSION CALCULATOR
DIRECTIONS
Melt the butter in a dutch oven or large pot over medium heat.
Add the celery, onion, carrot, and garlic and cook, stirring occasionally, until vegetables are softened, about 6 minutes.
Stir in the water, potatoes, 1 tsp salt, and 1/2 tsp black pepper then increase the heat to medium-high and bring to a boil.
Reduce heat to medium-low, cover the pot, and simmer until the potatoes are tender, 10 to 15 minutes.
Transfer about half of the soup to a blender and puree until smooth then pour the pureed soup back into the pot and stir to combine.
Stir in the heavy cream and cook until heated through, about 5 minutes.
Season with salt & pepper to taste.
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14 people Yepped this recipe 14 people Yepped this recipe
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