Best 2 Veggie Potato Soup Recipes
Indulge in a comforting and nutritious journey with our delightful Veggie Potato Soup! This wholesome soup embraces the essence of a classic, combining tender potatoes, a medley of vibrant vegetables, and a rich, flavorful broth. Embark on a culinary adventure as we unveil the secrets behind this hearty and satisfying soup. Discover how simple ingredients can transform into a symphony of flavors, aromas, and textures. Additionally, we'll guide you through variations of this versatile soup, introducing exciting flavor combinations and dietary adaptations to suit your preferences. Get ready to warm your soul and tantalize your taste buds with this exceptional Veggie Potato Soup extravaganza!
Let's cook with our recipes!
CREAMY SWEET POTATO AND VEGGIE SOUP
I tasted a delicious soup in a restaurant but couldn't persuade the chef to share the recipe, so I began to experiment on my own. Finally, I came up with this blend, which is very close to what I tasted-maybe even better! -Audrey Nemeth, Mount Vernon, Maine
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 16 servings (4 quarts).
Number Of Ingredients 12
Steps:
- In a stockpot, saute onion in butter until transparent but not browned. Add the sweet potatoes, zucchini and broccoli; saute lightly for 5 minutes or until crisp-tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.
Nutrition Facts : Calories 137 calories, Fat 6g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 839mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 3g fiber), Protein 4g protein.
VEGGIE POTATO SOUP
Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! -Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.
Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
Tips:
- Use a variety of vegetables: This will give your soup a more complex flavor and texture. Some good options include carrots, celery, onions, potatoes, and peas.
- Don't overcook the vegetables: You want them to be tender, but not mushy. Cook them until they are just tender when pierced with a fork.
- Use a good quality vegetable broth: This will make a big difference in the flavor of your soup. If you don't have any vegetable broth on hand, you can use water, but the soup will not be as flavorful.
- Season the soup to taste: Add salt, pepper, and other seasonings to taste. You may also want to add a bay leaf or two for extra flavor.
- Serve the soup with your favorite toppings: Some good options include croutons, shredded cheese, sour cream, and chopped parsley.
Conclusion:
Veggie potato soup is a delicious and easy-to-make soup that is perfect for a cold winter day. It is packed with vegetables and potatoes, and it is seasoned with a variety of herbs and spices. This soup is sure to warm you up and fill you up. So next time you're looking for a hearty and satisfying soup, give this veggie potato soup a try.
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