Potato Vegetable Soup
This easy potato soup is thick, creamy, and full of cozy flavor. Made with simple ingredients, it's a budget-friendly recipe that's perfect for feeding a crowd. Serve it with your favorite toppings for a comforting family meal on a cold day.
Ingredients
- 3 tablespoons vegetable oil
- 2 yellow onions diced
- 3 stalks celery diced
- 4 carrots diced
- 6 cloves garlic minced
- 8 medium russet potatoes about 3 pounds, peeled and diced
- 8 cups chicken broth
- 2 teaspoons dried parsley
- 1 teaspoon pepper
- 2 teaspoons salt or to taste
- 1 cup milk
Instructions
- Heat oil in a large pot. Add the diced onion, celery, and carrots. Season with a pinch of salt and pepper and saute until tender, about 5 minutes.
- Add the minced garlic and cook for about 30 seconds.
- Add the potatoes and broth to the pot. Bring to a simmer. Cover and cook until the potatoes are tender, about 30 minutes.
- Remove the soup from the heat and puree half the vegetables with an immersion blender to thicken the soup.
- Then stir in the milk. Taste and adjust the salt and pepper to your liking. Serve with desired toppings.
Notes
Topping Ideas
- Shredded cheddar cheese
- Crumbled bacon
- Homemade croutons
- Crushed crackers
- Crispy fried onions
- Chopped chives
- Chopped green onions
Nutrition
Serving: 1serving | Calories: 220kcal | Carbohydrates: 38g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 7mg | Sodium: 1441mg | Potassium: 930mg | Fiber: 4g | Sugar: 5g | Vitamin A: 4176IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 2mg
These values are from a nutritional database and automatically calculated, and should only be used as an approximation.