Vegetable Potato Soup
A hearty and comforting vegetable potato soup featuring tender potatoes, fresh beans, carrots, celery, and onions simmered in savory beef broth and milk. Rich in flavors and perfect for a cozy meal, it suits all seasons and is ideal for family dinners or casual gatherings.
Ingredients
Instructions
- Cook diced potatoes, boiling water, and salt in a covered saucepan until tender. Mash until fluffy.
- Add milk to the potato mixture and mix well.
- In a separate covered saucepan, cook sliced beans, carrots, celery, onions, and salt in hot beef broth until vegetables are tender, about 15 minutes.
- Blend the cooked vegetables and broth with the potato mixture.
- Stir in black pepper and butter.
- Serve hot.
Tips & Substitutions
For a creamier soup, consider using half-and-half instead of milk. You can add other vegetables like corn or peas for extra flavor and nutrition. If you prefer a vegetarian option, replace the beef broth with vegetable broth. Season the soup with fresh herbs like thyme or parsley for a fresh finish.
Serving Suggestions
Serve the soup hot, garnished with fresh herbs or a sprinkle of cheese for added flavor. It pairs beautifully with crusty bread or a simple side salad for a complete meal. For a heartier option, consider serving it alongside the Old Fashioned Ground Beef Soup for a comforting dinner.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm the soup on the stovetop over low heat, stirring occasionally. If the soup thickens too much, you can add a splash of milk or broth to achieve your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Potato Soup contains roughly 1348 calories, with 28g protein, 233g carbohydrates, and 37g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (154% of the Daily Value), and vitamin C (115% of the Daily Value). Note that it is relatively high in sodium, at 986mg per serving (43% 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 make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the refrigerator. Just be aware that the texture may change slightly as it sits. To restore creaminess, reheat gently and add a little extra milk if needed.
What can I use instead of beef broth?
If you want a vegetarian version, you can easily substitute vegetable broth for beef broth. This will maintain the richness of the soup without the meat. You can also use chicken broth if you prefer that flavor.
Can I freeze this vegetable potato soup?
Yes, you can freeze this soup. Allow it to cool completely, then transfer to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw overnight in the refrigerator and warm on the stovetop.
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).