One-Pot Creamy Vegetable Soup

This one-pot creamy vegetable soup is the ultimate weeknight solution, offering a quick, comforting, and nutritious meal with minimal cleanup.

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Prep Time 15

Cook Time 25

Total Time 40

Servings 4 people

Calories 350 kcal

Equipment

Large pot
Whisk
Ladle

Ingredients

Main Ingredients

2 cups diced carrots
1 cup diced celery
2 cups diced potatoes
4 cups vegetable broth
1 cup milk
0.5 cup heavy cream
2 tbsp all-purpose flour
2 tbsp butter
1 tsp salt
0.5 tsp black pepper
2 tbsp fresh parsley, chopped

Instructions

In a large pot, melt butter over medium heat, then add carrots, celery, and potatoes, cooking for 5 minutes until slightly softened.
Stir in flour and cook for 1 minute, ensuring it's fully incorporated, then gradually whisk in vegetable broth.
Bring to a boil, then reduce heat and simmer for 15-20 minutes until vegetables are tender, stirring occasionally.
Pour in milk and heavy cream, season with salt and pepper, and continue to simmer for 5 minutes until heated through (do not boil).
Remove from heat, stir in fresh parsley, and serve hot.

Notes

For an extra touch of richness, stir in a handful of grated Parmesan cheese just before serving. This soup can be made ahead and reheated gently; add a splash of milk or broth if it thickens too much. Customize with your favorite vegetables like peas, corn, or green beans.