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Bowl of creamy vegetable soup with colorful vegetables and herbs

Creamy Vegetable Soup

This creamy vegetable soup is packed with nutritious vegetables and a rich, savory broth, making it a perfect meal for any occasion. It's easy to make and incredibly satisfying.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people
Calories 250 kcal

Equipment

  • large pot or Dutch oven
  • knife
  • cutting board
  • whisk

Ingredients
  

Main Ingredients

  • 2 _ carrots
  • 2 _ celery stalks
  • 3 _ potatoes
  • 1 _ onion
  • 2 _ garlic cloves
  • 6 cups vegetable broth
  • 1 cup milk
  • 0.5 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 tbsp fresh parsley for garnish

Instructions
 

Preparation

  • Chop carrots, celery, potatoes, and onion into small pieces. Mince the garlic.
  • In a large pot or Dutch oven, melt butter over medium heat. Add onions, carrots, and celery, and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.

Cooking

  • Sprinkle flour over the vegetables and stir well to coat. Cook for 2 minutes, stirring constantly.
  • Gradually whisk in the vegetable broth, ensuring there are no lumps. Bring to a simmer, then add the chopped potatoes. Reduce heat, cover, and cook for 15-20 minutes, or until potatoes are tender.
  • Once potatoes are tender, stir in the milk and heavy cream. Heat through for 3-5 minutes, but do not boil. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Notes

For a thicker soup, you can mash a portion of the cooked potatoes before adding the milk and cream. You can also add other vegetables like peas or corn during the last 5 minutes of cooking.