Cream Of Potato-Vegetable Soup
A comforting creamy potato and vegetable soup with fresh herbs, perfect for cozy gatherings or a nourishing weeknight meal, blending tender vegetables with a rich, savory broth.
Ingredients
Instructions
- In a large pan, place potatoes, carrots, celery stalks, and onions.
- Add enough water to cover the vegetables and season with salt to taste.
- Cover and boil until the vegetables are tender.
- Use a potato masher to mash the vegetables in the cooked liquid.
- In a separate pan, sauté 1/4 pound of butter and 1/2 cup chopped onion until tender.
- Add 2 tablespoons of flour to the sautéed mixture and make a roux.
- Gradually add chicken broth to the roux, stirring constantly to combine.
- Pour the broth and roux mixture into the mashed vegetables.
- Simmer the soup for 15 minutes.
- Add chopped parsley before serving.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream or milk after simmering. If you're short on time, you can use pre-chopped vegetables or even frozen ones. For a gluten-free option, substitute the flour with cornstarch mixed with a little cold water to thicken the soup. Adding a pinch of nutmeg can enhance the flavors beautifully.
Serving Suggestions
Serve this comforting soup with crusty bread or a side salad for a complete meal. It pairs beautifully with the flavors of Low-Fat Chicken And Rice Casserole, making it a satisfying lunch or dinner option. For added texture, consider topping each bowl with croutons or a sprinkle of cheese before serving.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it on the stove over low heat, stirring occasionally. If the soup thickens too much in the fridge, add a little chicken broth or water while reheating to achieve the desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Potato-Vegetable Soup contains roughly 18 calories, with 1g protein, 3g carbohydrates, and 1g fat. Note that it is relatively high in sodium, at 502mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use vegetable broth instead of chicken broth?
Yes, you can easily substitute vegetable broth for chicken broth to make this soup vegetarian-friendly. The flavors will still be rich and satisfying, just ensure to season with salt and pepper to taste.
What vegetables can I add to the soup?
You can customize this soup by adding other vegetables like peas, green beans, or corn. Just remember to adjust the cooking time based on the vegetables you choose, ensuring everything is tender before mashing.
Can I make this soup ahead of time?
Absolutely! This soup can be made ahead and stored in the refrigerator for up to 3 days. It often tastes even better the next day as the flavors meld. Just reheat gently before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).