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Creamy Vegetable Soup

(2 Votes)
SERVES
6
COOK TIME
20 Min

Have extra veggies you don't know what to do with? Use 'em to make this quick and rich, Creamy Vegetable Soup. This homemade veggie soup will only take you 20 minutes to make and is a great way to use up leftover veggies!

What You'll Need:
  • 5 cups chicken stock
  • 4 cups diced potatoes
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2 cup diced onions or scallions
  • 1 parsnip, diced (optional)
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • Salt and pepper to taste
  • 3/4 cup heavy cream
  • Chopped fresh parsley for garnish
What To Do:
  1. In a large pot, combine all ingredients except heavy cream and parsley, and cook until vegetables are tender.

  2. Pure batches in a blender or food processor until smooth.

  3. Return mixture to the pot and stir in the heavy cream.

  4. Heat until piping hot, and serve sprinkled with the parsley.

Notes

Instead of chicken stock you can use 3-1/2 cups water and a packet of instant soup mix such as chicken, mushroom, leek, or vegetable. Sometimes I like to use 2 cups diced potatoes and 2 cups diced turnips instead of all potatoes. For a flavor change, add a pinch of nutmeg or dried tarragon, rosemary, or thyme with the parsley garnish.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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Sorry, should be steamable green beans.

I omitted the parsnips and used half and half instead of the heavy cream. I also added one bag of Bird's Eye steamable corn and one bag of sustainable green beans. I did add additional chicken broth since I added the additional vegetables. I think this recipe would also be good with a little bit of chicken added to it.

This recipe is a great base allowing for many options and flavor adjustments.

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