Hearty Potato and Vegetable Soup
Recipe Introduction
Quick Hook: Fancy a Hug in a Bowl?
Been feeling a bit nippy lately, haven't we? Honestly, is there anything better than a bowl of proper comfort food on a cold day? This potato vegetable soup recipe is just that! It's like a big, warm hug you can eat.
The best part? It's mega easy to make.
Brief Overview: Grandma's Secret, Made Easy
This vegetable soup is inspired by classic farmhouse cooking. Think rustic and hearty! It's surprisingly simple, even for beginners. It’ll take about an hour from start to finish.
This soup recipe makes around six servings perfect for the family or a few days of lunches.
Main Benefits: Nourishment and Simplicity
Packed with veggies, this potato and vegetable soup is not only delicious but also pretty good for you. It's full of vitamins and fiber.
It's proper cheap soup recipe too. Perfect for a cosy night in, or as a quick lunch. The best thing about this easy soup recipe ? You can adapt it to use whatever veg you have knocking about!
Time to Gather Your Bits and Bobs
Ready to get started on this cracking potato soup ? This easy potato soup recipe needs only a few simple ingredients.
From the humble spud to flavourful veg, let's have a look. The full list is below.
Alright, let's chat about what you'll need to whip up this potato vegetable soup recipe . Honestly, it's mostly stuff you probably already have kicking about in your kitchen.
This is not just a soup recipe, it's an experience.
Ingredients & Equipment
Main Ingredients
Okay, pay attention 'cause these measurements are important. For this easy soup recipe , you'll need:
- 2 tablespoons ( 30ml ) of olive oil
- 1 large onion, diced (about 1 cup/ 150g ) go for a nice brown one if you can
- 2 cloves of garlic, minced. Don't skimp on the garlic!
- 1 teaspoon of dried thyme
- ½ teaspoon of dried rosemary
- Salt and freshly ground black pepper, to taste. Don't be shy with the pepper!
- 1.5 lbs (680g) Yukon Gold potatoes, peeled and diced (about 4 cups). I reckon Yukon Golds are the best 'cause they get lovely and creamy.
- 4 cups ( 950ml ) vegetable broth (or chicken broth if you're not veggie)
- 1 cup ( 120g ) diced carrots (about 2 medium)
- 1 cup ( 120g ) diced celery (about 2 stalks)
- 1 cup ( 100g ) frozen peas. Straight from the freezer, no need to thaw!
- ½ cup ( 50g ) frozen corn.
- ½ cup ( 120ml ) milk or cream (optional, for extra richness). Whole milk or double cream work best, but whatever you have will do!
Now, for the potatoes, look for ones that are firm and free from sprouts. Nobody wants a sprouty potato soup !
Seasoning Notes
This vegetable soup is all about the earthy flavors. The thyme and rosemary are essential. They add a lovely herby warmth that just screams " comfort food .
" Don't be afraid to add a bay leaf while simmering if you have one knocking about. If you haven't got thyme or rosemary, use herbs de provence.
Taste as you go and don't be afraid to adjust the seasoning to your liking. A pinch of smoked paprika can add a lovely depth of flavour, too!
Equipment Needed
Right, you won't need anything fancy. Just the basics for this cheap soup recipe .
- A large pot or Dutch oven. Big enough to hold all that potato and vegetable soup !
- A cutting board and a sharp knife. Safety first, folks!
- Measuring cups and spoons. For getting those measurements spot on.
- A vegetable peeler. Unless you like your potatoes with skins on each to their own!
- A ladle. For serving up your delicious creation.
If you haven't got a fancy Dutch oven, a big saucepan will do just fine. Honestly, you can even use a stockpot.
As long as it's big enough, you're golden! We are aiming to create a warm winter soup .
Cooking Method: Simmering Your Way to Potato Vegetable Soup Heaven
Oh my gosh, simmering! It's like the chill out zone of cooking. Honestly, if you can simmer, you can conquer this easy potato soup recipe .
And guess what? That’s exactly how we're making our hearty potato and vegetable soup today. I can’t begin to tell you how good this comfort food makes you feel
Prep Steps: Getting Your Ducks in a Row
Essential mise en place is key, innit? Dice your onion and potatoes. Mince that garlic. Have your broth ready. Chop celery and carrots.
It's like prepping for a painting, darling! Having everything ready saves time and stress. Honestly, I've learned that the hard way.
For safety, keep your cutting board stable and watch your fingers when chopping. No one wants a trip to A&E!
step-by-step Process: Simmering Magic
- Sauté Aromatics : Heat 2 tablespoons of olive oil over medium heat. Add your diced onion and cook until softened, about 5 minutes . Next, add garlic, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary, cook for 1 minute . Season with salt and pepper.
- Add Potatoes & Broth : Add diced potatoes (about 1.5 lbs ) and 4 cups of vegetable broth to the pot.
- Simmer Time : Bring to a boil. Then, reduce heat and simmer, covered, for 15- 20 minutes , until potatoes are tender.
- Incorporate Veggies : Add 1 cup diced carrots and 1 cup diced celery. Continue to simmer for 5- 7 minutes .
- Final Touch : Stir in 1 cup frozen peas and ½ cup frozen corn, cooking for 2- 3 minutes until heated.
- Cream it Up (Optional) : If you like a creamier soup recipe , stir in ½ cup milk or cream.
- Serve and Garnish : Ladle into bowls and garnish with parsley.
Visual cues for doneness: Potatoes should be easily pierced with a fork, carrots and celery should be slightly tender.
Pro Tips: Elevating Your Vegetable Soup Game
Partial Blending is Essential : For a creamier texture without added cream, use an immersion blender to blend about a quarter of the soup. Do you know this ?
Common mistakes? Overcooking the potatoes is a killer. You want them tender, not mashed. And don't skimp on the seasoning.
Taste and adjust. Trust me, it makes all the difference. For a cheap soup recipe , make a big batch.
It tastes even better the next day! Plus, this vegan soup freezes beautifully.
Honestly, this potato and vegetable soup is my go-to for a chilly evening. This winter soup is an absolute winner! It’s proper comfort food . Give it a go, yeah?
Recipe Notes for the Best Potato Vegetable Soup Recipe
Right, so you've got your ingredients, you’ve read the instructions for this potato vegetable soup recipe and you're ready to get stuck in.
Ace! But before you do, a few extra notes to make sure your soup recipe turns out absolutely spot on .
Honestly, a few little tweaks can make a world of difference!
Serving Like a Pro
Okay, so you've made this gorgeous vegetable soup . How do you make it look as good as it tastes? Think about presentation.
A swirl of cream (if you're using it) looks fancy. A sprinkle of fresh parsley? Classic. I like to serve my easy soup recipe in rustic bowls, you know? Gives it that proper comfort food vibe.
Want a side? Crusty bread is always a winner. Or even better, a cheeky grilled cheese sandwich! And a simple salad balances out the heartiness of the potato soup .
Maybe a nice glass of chilled white wine? You know, treat yourself!
Storage Savvy
So, you've made a big batch of this easy potato soup recipe . What if there are leftovers? No worries. Once it's cooled down completely (this is important!), pop it in an airtight container and shove it in the fridge.
It'll keep for about 3-4 days. Freezing? Yep, you can do that too! Again, let it cool, then freeze in portions.
When you want some, just defrost it thoroughly and reheat it on the hob or in the microwave. Make sure it’s piping hot all the way through before serving!
Make it Your Own!
Fancy a bit of a twist? This potato and vegetable soup is seriously adaptable. Want a vegan soup ? Easy! Just ditch the milk/cream and make sure your broth is veggie friendly.
Want to use up some leftover veg? Go for it! A bit of squash or some leftover greens would be lovely.
For a bit of a seasonal kick, use different veggies. In the autumn, add some roasted pumpkin. Smashing , right? Honestly, experiment! This is a super cheap soup recipe too which helps to make it even more delicious!
Nifty Nutrition Notes
This hearty vegetable soup isn't just tasty. It's actually pretty good for you too. It’s packed with vitamins from all those veggies.
Potatoes give you a bit of energy. And if you're using a good quality broth, you're getting some extra nutrients there too.
Each serving clocks in around 220 calories. 7g of protein, 6g of fat, and 35g of carbs. There is also roughly 5g of fibre.
Not bad for a big bowl of comfort food , eh?
See, this potato vegetable soup recipe is a winner! You've got this. Now get cooking and enjoy a big bowl of deliciousness. You deserve it!
Frequently Asked Questions
Can I freeze this potato vegetable soup recipe?
You certainly can freeze this soup, but keep in mind that the potatoes might change texture a bit after thawing. For best results, cool the soup completely before transferring it to airtight containers or freezer bags. It should keep well for up to 2-3 months.
Just give it a good stir after reheating, and you'll be right as rain!
What other vegetables can I add to this potato vegetable soup recipe?
The beauty of this soup is how adaptable it is! Feel free to chuck in whatever veggies you fancy. Green beans, diced bell peppers, chopped zucchini, or even some leafy greens like spinach or kale would all be brilliant additions. Just adjust the cooking time to ensure everything is tender and cooked through.
It’s your soup, so make it your own!
How can I make this potato vegetable soup recipe vegetarian or vegan?
Making this soup veggie friendly is as easy as pie! Simply ensure you're using vegetable broth rather than chicken broth. If you want a vegan version, just skip the milk or cream at the end or swap it for a plant based alternative like oat milk or cashew cream. No bother at all!
My soup is a bit bland. How can I add more flavor to my potato vegetable soup recipe?
A bland soup is a culinary crime, but easily fixed! First, make sure you've seasoned it properly with salt and pepper a good pinch can make all the difference. A splash of lemon juice or a dash of hot sauce can also brighten things up.
For a deeper flavour, try sautéing the aromatics (onion, garlic, thyme, rosemary) for a bit longer to really develop their taste. Finally, consider a bay leaf in the simmering process, removed before serving.
How do I prevent my potatoes from becoming mushy in the soup?
Nobody wants mushy spuds in their soup! The trick is to avoid overcooking them. Keep an eye on the potatoes while they simmer, and test them with a fork. They should be tender but still hold their shape.
Adding a splash of acid, like a tablespoon of vinegar or lemon juice, can also help prevent them from breaking down too much.
Hearty Potato And Vegetable Soup
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 220 |
|---|---|
| Fat | 6g |
| Fiber | 5g |
