A warm bowl of homemade potato and vegetable soup can feel like a hug on a cold day. The creamy texture, the hearty vegetables, and the subtle blend of spices-it’s one of those comforting dishes that never fails to please. Whether you’re looking for something nourishing after a long day or preparing a meal to feed a crowd, this soup has got you covered.
What makes potato and vegetable soup so great is its versatility. It’s rich, filling, and packed with nutrients. Plus, it’s super customizable-just toss in any leftover veggies from your fridge, and you’ve got yourself a meal. Not to mention, it’s a budget-friendly recipe that can easily feed a large family or make enough leftovers to last through the week.
In this post, we’ll walk you through a step-by-step guide on how to make this delicious soup from scratch. By the end, you’ll be ready to create a comforting bowl that’s perfect for any occasion. Let’s dive in!
Potato And Vegetable Soup Recipe
This potato and vegetable soup recipe is hearty, nutritious, and full of flavor. The base of creamy potatoes is complemented by an array of colorful vegetables, and all of that goodness is tied together with a flavorful broth. Here’s everything you need to know to make it:
Ingredients Needed
To make a large pot of this soup, gather the following ingredients:
- 4 large russet potatoes (or any starchy potato)
- 2 tablespoons of olive oil (for sautéing)
- 1 medium onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 1 zucchini, chopped
- 1 cup of corn kernels (fresh, frozen, or canned)
- 1 cup of green beans, cut into bite-sized pieces
- 4 cups of vegetable broth (or chicken broth, for non-vegetarian)
- 2 cups of water (adjust for desired soup thickness)
- 1 teaspoon of dried thyme
- 1 teaspoon of dried oregano
- Salt and pepper, to taste
- 1 cup of milk (or plant-based milk for dairy-free)
- 1/2 cup of heavy cream (optional, for extra creaminess)
- Fresh parsley, for garnish
Cooking Instructions
This recipe is simple but delicious. Follow these easy steps to make the perfect bowl of soup:
- Prepare the vegetables: Begin by washing and peeling the potatoes. Cut them into small cubes (about 1-inch pieces). Peel and dice the carrots, chop the celery, and mince the garlic. If you’re using fresh corn, cut it off the cob.
- Sauté the aromatics: In a large soup pot or Dutch oven, heat the olive oil over medium heat. Once the oil is hot, add the diced onions and sauté for 2-3 minutes until soft and translucent. Add the carrots, celery, and garlic, cooking for an additional 4-5 minutes until the veggies are slightly softened.
- Cook the potatoes and veggies: Add the cubed potatoes, zucchini, corn, and green beans to the pot. Stir everything together, then add the vegetable broth and water. Season with thyme, oregano, salt, and pepper. Bring the soup to a boil over high heat, then reduce the heat to low and let it simmer for 20-25 minutes, or until the potatoes and vegetables are tender.
- Blend (optional): For a creamier soup, you can blend half of the soup using an immersion blender or regular blender. This step is optional, but it will give the soup a velvety texture while still maintaining some chunky vegetables.
- Finish with creaminess: Add the milk (and heavy cream, if using) to the pot and stir to combine. Let the soup simmer for another 5 minutes. Taste and adjust seasoning as needed.
- Serve and garnish: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or crackers on the side.
Ingredient Insights
- Potatoes: The star of this soup! Potatoes add creaminess and texture. Russets work great because they break down a little during cooking, adding body to the broth. However, Yukon Golds or red potatoes are also great choices if you want to maintain chunkier potatoes in the final soup.
- Vegetable Broth: Using a vegetable broth gives the soup a rich, savory foundation. If you want to make it non-vegetarian, you can substitute with chicken broth for added flavor.
- Milk and Cream: The milk (or plant-based milk) adds creaminess without being too heavy. For extra indulgence, a touch of heavy cream can be added right at the end, giving the soup a smooth, luxurious texture.
- Green Veggies: The green beans and zucchini not only add color to the soup, but they also provide additional fiber and nutrients. Zucchini is a particularly great choice because it softens quickly without overpowering the other flavors.
Expert Tips
- Use fresh herbs: Fresh herbs can elevate the flavor of your soup. If you have fresh thyme or oregano on hand, use them in place of dried herbs for a more vibrant taste.
- Simmer longer for deeper flavor: If you have the time, let the soup simmer for an extra 10-15 minutes. The longer you cook it, the more the flavors meld together, and you’ll get a more robust soup.
- Make it heartier: If you want to bulk up the soup, consider adding beans (like white beans or chickpeas) or some cooked quinoa. Both will make the soup more filling while keeping it light and healthy.
- Add a touch of acid: A small squeeze of lemon juice or a splash of apple cider vinegar at the end can bring out the flavors of the soup and give it a nice balance of freshness.
- For a cheesy touch: Add a handful of shredded cheese like cheddar or Parmesan when you’re finishing the soup for a creamy, cheesy twist.
Recipe Variations
One of the best things about potato and vegetable soup is its adaptability. Here are some variations to switch things up:
- Vegan/Vegetarian: Make this soup fully plant-based by using coconut milk or almond milk instead of dairy. Opt for vegan cream or skip the cream altogether for a lighter version. Be sure to check that your vegetable broth is vegan-friendly.
- Spicy Potato Soup: If you like a little heat, add a pinch of red pepper flakes, or even a diced jalapeño, during the sautéing process for a spicy kick.
- Add Protein: Add cooked chicken, turkey, or sausage to this soup for an extra protein boost. This is a great way to make the soup more filling for a larger group.
- Roasted Vegetables: For a deeper, smoky flavor, try roasting some of the vegetables (like the carrots, potatoes, or zucchini) before adding them to the soup.
- Herb-forward: Boost the flavor with a mix of fresh herbs like rosemary, basil, or parsley. You could also add a tablespoon of pesto for a fresh and herby touch.
Final Words
This potato and vegetable soup recipe is everything you want in a bowl of comfort food: creamy, flavorful, and loaded with veggies. It’s perfect for any time of the year, whether you’re looking to warm up in the winter or enjoy a light yet filling meal in the summer. Plus, it’s so easy to make, and the ingredients are likely things you already have in your kitchen.
Whether you’re making it for a weeknight dinner, prepping for a cozy weekend meal, or looking to impress a crowd, this soup will satisfy all your cravings. It’s a flexible, foolproof recipe that’s just as tasty when made ahead as it is fresh.
FAQs
What Ingredients Do I Need For A Basic Potato And Vegetable Soup?
A basic potato and vegetable soup typically includes potatoes, carrots, celery, onions, garlic, vegetable broth, olive oil, salt, pepper, and herbs like thyme or bay leaves. Optional ingredients might include peas, corn, and leafy greens like spinach or kale.
Can I Make Potato And Vegetable Soup Vegetarian Or Vegan?
Yes, you can easily make potato and vegetable soup vegetarian or vegan by using vegetable broth instead of chicken broth and ensuring any added ingredients, such as cream or butter, are plant-based or omitted altogether.
How Do I Thicken Potato And Vegetable Soup?
You can thicken potato and vegetable soup by mashing a portion of the potatoes in the soup or using an immersion blender to blend some of the vegetables. Alternatively, you can add a cornstarch or flour slurry to achieve the desired consistency.
Can I Add Meat To The Potato And Vegetable Soup?
Yes, you can add meat to the soup if desired. Common choices include diced ham, bacon, or sausage. Add the meat early in the cooking process to allow it to infuse the soup with flavor.
How Long Does Potato And Vegetable Soup Take To Cook?
The total cooking time for potato and vegetable soup is usually around 45 minutes to 1 hour, depending on the size of your vegetable pieces and how soft you like your potatoes. Prep time can take an additional 10-15 minutes.
Can I Make Potato And Vegetable Soup In Advance?
Yes, potato and vegetable soup can be made in advance and stored in the refrigerator for up to 3 days. The flavors will even deepen as it sits. It can also be frozen for up to 3 months, though the texture may change slightly upon reheating.
What Are Some Good Seasonings To Use In Potato And Vegetable Soup?
Some popular seasonings for potato and vegetable soup include garlic, thyme, rosemary, bay leaves, black pepper, and paprika. You can also experiment with parsley, dill, and sage for additional flavor depth.
Can I Make Potato And Vegetable Soup In A Slow Cooker Or Instant Pot?
Yes, both slow cookers and Instant Pots are great for making potato and vegetable soup. In a slow cooker, cook the ingredients on low for 6-8 hours. In an Instant Pot, use the ’Soup’ or ’Manual’ setting for 10-15 minutes.
How Do I Ensure The Potatoes Don’t Become Too Mushy In The Soup?
To prevent potatoes from becoming too mushy, make sure to cut them into evenly-sized pieces and avoid overcooking. You can also add the potatoes later in the cooking process, so they cook just until tender but not falling apart.
Can I Use Other Types Of Potatoes For The Soup, Or Should I Stick With Russets?
You can use various types of potatoes for soup, though Russets are popular for their ability to break down and create a creamy texture. Yukon Gold potatoes are another good choice as they hold their shape better and add a rich, buttery flavor.