Creamy Vegetable Soup – Simple One Pot Recipe
A cozy, creamy vegetable soup made in one pot with potatoes, carrots, peas, and a velvety broth — perfect for meatless meals and easy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
Ingredients
-
2 tbsp butter or olive oil
-
1 onion, chopped
-
2 carrots, peeled and diced
-
2 celery stalks, chopped
-
3 cloves garlic, minced
-
3 medium potatoes, diced (Yukon Gold preferred)
-
6 cups vegetable broth
-
1 bay leaf
-
½ tsp dried thyme
-
2 tbsp flour
-
2 cups milk or cream (or dairy-free alternative)
-
1 cup frozen green beans
-
½ cup frozen peas
-
½ cup corn kernels
-
Salt and black pepper, to taste
-
Fresh parsley for garnish
Instructions
-
Heat oil in a large pot. Sauté onion, carrots, and celery until soft (6–8 minutes). Add garlic and cook 1 more minute.
-
Add potatoes, broth, thyme, and bay leaf. Bring to a boil, then simmer uncovered 15–20 minutes until potatoes are tender.
-
In a separate saucepan, melt butter and whisk in flour. Slowly add milk, stirring until slightly thickened.
-
Add the milk mixture to the soup along with green beans, peas, and corn. Simmer 5–7 minutes.
-
Remove bay leaf, season to taste, and garnish with parsley. Serve warm.
Notes
Add beans, pasta, or cheese for variation. Store leftovers refrigerated for up to 4 days. Freeze the soup without dairy for best texture.