Creamy Potato Vegetable Soup for the Ultimate Comfort Meal

This creamy potato vegetable soup is the perfect comfort food, combining hearty potatoes and mixed vegetables in a rich, flavorful broth.

Prep Time 10

Cook Time 30

Total Time 40

Course Soup

Cuisine comfort

Servings 4 servings

Calories 350 kcal

1 Tbsp Butter (opt for unsalted to control seasoning)
1 medium Onion (use yellow or white for best results)
2 stalks Celery (can substitute with leek)
3 cloves Garlic (fresh is best, alternative is garlic powder)
2 Tbsp Flour (use all-purpose or cornstarch)
4 cups Broth (Vegetable or Chicken) (low-sodium if controlling salt)
1 cup Heavy Cream (half-and-half or coconut cream can be used as alternatives)
3 medium Russet Potatoes (substitute with Yukon gold for a buttery flavor)
2 cups Frozen Mixed Vegetables (fresh can be used, adjust cooking time accordingly)
1 Tbsp Italian Seasoning (fresh herbs like basil and oregano can be alternatives)

Sauté chopped onion, celery, and garlic in butter until fragrant and softened.
Add flour and cook for 1-2 minutes, then stir in broth and bring to a boil.
Dice potatoes and add to the pot; simmer until potatoes are tender, about 15 minutes.
Puree part of the soup for a creamy texture, then stir in heavy cream and seasonings.
Add frozen vegetables and cook for an additional 5 minutes.

For a vegan version, substitute heavy cream with coconut milk and use vegetable broth.

Keyword potato