potato and vegetable soup recipe

Written ByJenny Smyth Posted on
Jump to Recipe Jump to Video Print Recipe

The Best potato and vegetable soup recipe

I’m so excited to share this potato and vegetable soup recipe with you all. This hearty, comforting soup is a staple in our household, and I’m sure it will become one in yours too. The dish has its roots in traditional European cuisine, where potatoes and vegetables were used to create a nourishing meal for families and communities.

The key to making a great potato and vegetable soup lies in the technique of cooking the ingredients slowly over low heat, allowing the flavors to meld together and the vegetables to retain their texture and nutrients. As a busy mom, I appreciate how easy this recipe is to make. Simply chop up some onions, carrots, celery, and potatoes, sauté them in a bit of oil, then add in some broth and simmer until the vegetables are tender.

You can customize this recipe to your liking by adding in other vegetables like diced bell peppers or sliced mushrooms. My family loves when I serve this soup with a swirl of cream or a sprinkle of grated cheese on top. This potato and vegetable soup is not only delicious but also packed with nutrients.

Potatoes are an excellent source of fiber, potassium, and several important vitamins and minerals. The vegetables add antioxidants, vitamins, and fiber to the mix. As an added bonus, this soup is incredibly versatile – you can serve it as a side dish or main course for dinner parties or everyday meals.

In fact, I often make a big batch of this soup on the weekends when we’re all busy with sports and activities. We’ll enjoy it throughout the week for lunch or dinner, reheating individual portions as needed. This recipe freezes beautifully too, so feel free to store leftovers in your freezer for up to 3 months.

So why not give this potato and vegetable soup recipe a try? I promise you won’t be disappointed! With its rich flavors and comforting warmth, it’s sure to become a favorite in your household just like it has in mine.

Hearty Potato and Vegetable Soup

4.6 from 1475 votes

A comforting and nutritious soup made with tender potatoes and a medley of fresh vegetables. This simple one-pot meal is perfect for a cozy dinner and can be easily customized with your favorite seasonal produce.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 6Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Soup Base

2 tablespoons olive oil
1 large onion, diced
2 carrots, peeled and diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
4 cups low-sodium vegetable broth
2 cups water
1.5 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
1 can (14.5 oz) diced tomatoes, undrained
1 cup frozen green peas
1 cup chopped kale or spinach
Salt and freshly ground black pepper to taste

👨‍🍳Directions

1Heat the olive oil in a large soup pot over medium heat.
2Add the diced onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 5 to 7 minutes.
3Stir in the minced garlic, dried thyme, and dried rosemary and cook for 1 minute until fragrant.
4Pour in the vegetable broth and water, then add the cubed potatoes and undrained diced tomatoes.
5Increase the heat to high and bring the soup to a boil.
6Once boiling, reduce the heat to low, cover the pot, and let it simmer for 15 to 20 minutes, or until the potatoes are fork-tender when pierced with a knife.
7Stir in the frozen green peas and chopped kale or spinach.
8Continue to cook, uncovered, for 3 to 5 minutes until the peas are bright green and the greens have wilted.
9Season the soup with salt and freshly ground black pepper to taste, then ladle into bowls and serve hot.

🔧Equipment

Large soup pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 6g💛Saturated Fat: 1g❤️Cholesterol: 0mg🧂Sodium: 480mg🌾Total Carbs: 48g🥦Dietary Fiber: 8g🍬Sugars: 10g🥩Protein: 8g

📝Notes

For a creamier texture, blend 2 cups of the soup with an immersion blender before adding the peas and greens. You can also add cooked white beans or lentils for extra protein.

Watch Video Of How Hearty Potato and Vegetable Soup Works

This potato and vegetable soup recipe is always a good idea for any occasion – whether you’re looking for a comforting meal after a long day or want something hearty for your family gatherings.

One thing that makes this recipe stand out from others is its versatility – you can serve it hot or cold as needed.

To store leftover soup properly, refrigerate it within 2 hours of cooking or freeze individual portions for up to 3 months.

❓ Frequently Asked Questions About Hearty Potato and Vegetable Soup

Q: What type of potatoes are best for this recipe?

A: You can use any type of potato you like best for this recipe – Russet, Yukon Golds, or even sweet potatoes will work well. Just be sure to chop them up into bite-sized pieces before adding them to the pot.

Q: Can I make this recipe without any cream or cheese?

A: Absolutely! While the cream or cheese adds a richness to the soup, you can omit them altogether if you prefer a lighter version. Alternatively, you could try using a non-dairy milk such as almond or soy milk.

Q: How do I store leftover soup?

A: Leftover soup can be stored in an airtight container in your refrigerator for up to 5 days or frozen for up to 3 months. When reheating the soup, simply add some more broth if needed – you don’t want it too thick.

Q: Can I use other types of vegetables besides carrots and celery?

A: Yes! Feel free to experiment with different vegetables such as diced bell peppers or sliced mushrooms. Just be sure they’re chopped up into bite-sized pieces before adding them to the pot.

Q: Is this recipe suitable for vegans?

A: This potato and vegetable soup recipe is naturally vegan-friendly – simply omit any cheese or cream additions if you’re serving it at a vegan gathering.

Similar Posts