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Veggie Chowder Soup with potatoes, carrots, broccoli & cheese

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A rich and comforting creamy vegetable soup packed with colorful vegetables in a velvety, seasoned broth. Perfect for cozy dinners or weekly meal prep.

Ingredients

Scale

  • 2 tbsp butter or olive oil

  • 1 medium onion, diced

  • 2 celery stalks, chopped

  • 2 garlic cloves, minced

  • 2 medium carrots, sliced

  • 2 medium potatoes, peeled and diced

  • 1/4 cup all-purpose flour

  • 4 cups vegetable broth

  • 1 cup broccoli florets

  • 1 cup frozen peas

  • 1 cup green beans, chopped

  • 1 bay leaf

  • 1/2 tsp dried thyme

  • Salt and black pepper to taste

  • 1 1/2 cups milk or cream

  • 2 tbsp chopped fresh parsley (optional)

Instructions

  • In a large pot, heat butter or olive oil over medium heat. Add onion and celery, sauté 5–7 minutes until soft.

  • Add garlic, cook 30 seconds. Stir in carrots and potatoes; cook 5 minutes.

  • Sprinkle flour over vegetables. Stir constantly for 2–3 minutes.

  • Gradually pour in broth while stirring. Add bay leaf, thyme, salt, and pepper.

  • Bring to a simmer; cook 15 minutes or until potatoes are tender.

  • Add broccoli, peas, and green beans. Simmer 5–7 minutes more.

  • Blend partially with an immersion blender for creamier texture.

  • Stir in milk or cream. Warm through gently without boiling.

  • Adjust seasoning and garnish with parsley before serving.

Notes

To freeze, omit dairy and add it when reheating. Substitute any vegetables based on seasonality or preference. For extra richness, use half cream and half milk.

Find it online: https://dryrecipes.com/veggie-chowder-soup-with-potatoes-carrots-broccoli-cheese/