Cream of Potato and Vegetable Soup
Warm, comforting, and perfect for any season, this Cream of Potato and Vegetable Soup is a hearty blend of fresh, wholesome ingredients and rich, velvety textures. Featuring tender chunks of potatoes, a medley of colorful vegetables like carrots and celery, and aromatic accents of garlic and thyme, this soup is both nourishing and satisfying. A touch of heavy cream adds luxurious smoothness, while a quick swirl with an immersion blender gives it the perfect balance of creamy and chunky. Ready in just an hour, this soul-soothing recipe is perfect for busy weeknights or relaxed weekend lunches. Serve it with crusty bread for a complete meal, and don’t forget a sprinkle of fresh parsley for a final pop of flavor. Whether you're looking for comfort food on a cold day or an elegant starter for dinner, this easy potato and vegetable soup recipe is sure to impress.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 4 medium potatoes, peeled and cubed
- 6 cups vegetable broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 teaspoons fresh thyme
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
Melt the butter in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic, carrots, and celery, and cook for an additional 3-4 minutes.
Add the cubed potatoes and pour in the vegetable broth. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the potatoes are tender.
In a small bowl, whisk together the heavy cream and flour until smooth.
Slowly pour the cream mixture into the soup, stirring constantly to avoid lumps.
Add the fresh thyme, salt, and black pepper to the soup and stir well.
Use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, remove half the soup, blend in a blender, and return it to the pot.
Cook for another 5 minutes to thicken and ensure the flavors meld together.
Remove from heat and sprinkle with fresh parsley before serving.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 127.9 g | 164% | |
| Saturated Fat | 69.8 g | 349% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 339 mg | 113% | |
| Sodium | 6217 mg | 270% | |
| Total Carbohydrate | 264.7 g | 96% | |
| Dietary Fiber | 35.9 g | 128% | |
| Total Sugars | 39.9 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 462 mg | 36% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 6998 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
