Hearty Potato Vegetable Soup Comfort in a Bowl
Hearty Potato Vegetable Soup Comfort In A Bowl
Ingredients:
Instructions:
Nutrition Facts
Recipe Introduction: Your Next Bowl of Bliss!
Fancy a bit of comfort? I've got just the thing! This potato vegetable soup is like a warm hug on a chilly day. Honestly, is there anything more satisfying?
Hearty Goodness: Potato & Vegetable Soup
This isn't just any soup; it's a hearty vegetable soup packed with flavour! It originates from the classic comfort food recipes , adapted for modern kitchens.
This easy soup recipe takes just under an hour. You'll get about six servings, perfect for a family dinner or batch cooking!
Soup-erb Benefits
This potato vegetable soup is nourishing and delicious. It's a great source of vitamins and fiber. Plus, it is perfect for a relaxed Sunday lunch or a quick weeknight meal.
What makes this recipe special? It's the simple ingredients and home-cooked taste.
From Humble Spud to Soup Star: The Magic of Potato Vegetable Soup
Have you ever wondered where this potato vegetable soup comes from? It's been a staple in many cultures for ages.
Think of France's potato and leek soup called potage parmentier, or Ireland's hearty potato broth. This version is a blend of all the best bits!
Making this homemade soup recipe is easy. The hardest part is chopping the veggies! Don't worry, even a beginner can nail it.
It's all about layering flavors to create something truly special. This is one of those great comfort food recipes you'll return to again and again.
This creamy potato soup is packed with veggies and is so satisfying. I once made it for a friend who was feeling under the weather, and she declared it cured her.
Okay, maybe not cured , but it definitely lifted her spirits! Plus, if you're veggie, I have created a vegan potato soup recipe to suit all.
Let's dive into those ingredients, shall we?
Ingredients & Equipment for the Best Potato Vegetable Soup
Fancy whipping up some comfort food recipes ? This potato vegetable soup is a winner. Honestly, it's so easy, even my mate Barry could make it.
And he once set fire to toast.
Main Ingredients: Let's Get Specific
Here's what you'll need for this vegetable soup recipe . Don't skimp on the quality; it makes a difference, honest!
- Olive oil: 2 tablespoons (30ml) . For sautéing. Any decent olive oil will do.
- Yellow onion: 1 medium , chopped (about 1 cup). Go for a nice firm one.
- Carrots: 2 , peeled and diced (about 1 cup). Fresh carrots make the soup sweeter.
- Celery stalks: 2 , diced (about 1 cup). Adds a lovely savoury note.
- Garlic: 2 cloves , minced. Gotta have garlic, right?
- Vegetable broth: 6 cups (1.4 liters) . Low sodium is best to control the salt.
- Dried thyme: 1 teaspoon . Ground will work too!
- Smoked paprika: 1/2 teaspoon . This is key for that smoky depth, trust me.
- Bay leaf: 1 . Don't forget to fish it out later!
- Yukon Gold potatoes: 2 pounds (900g) , peeled and diced (about 4-5 medium). Yukon Golds are best for that creamy potato soup texture.
- Frozen peas: 1 cup (150g) . Easy peasy!
- Heavy cream or half-and-half: 1/2 cup (120ml) . Optional, but adds a lovely richness. If you're looking for a vegan potato soup recipe , skip it and use plant-based milk!.
- Salt and freshly ground black pepper: To taste. Seasoning is everything!
- Fresh parsley: Chopped, for garnish. Makes it look fancy.
Seasoning Notes: Spice It Up!
This soup is great for experimenting with different flavors. Smoked paprika and thyme are crucial. They bring that earthy warmth.
But, you can also add a pinch of red pepper flakes for some heat. Or a dash of nutmeg for a bit of sweetness.
If you don't have smoked paprika, regular paprika plus a tiny drop of liquid smoke does the trick.
Equipment Needed: Keep It Simple
You really don't need loads of fancy gadgets for this easy soup recipe .
- Large stockpot or Dutch oven. Essential for simmering a big batch.
- Cutting board. Gotta chop those veggies somewhere!
- Chef's knife. A good sharp knife makes life easier.
- Ladle. For serving up the hearty vegetable soup .
Don't have a stockpot? A large saucepan will do. No chef's knife? Any knife that cuts will work.
This potato vegetable soup recipe is versatile. You can easily adapt it to your liking. Make it your own, have fun, and enjoy! It’s one of those homemade soup recipes everyone should have.
Enjoy the flavors and create some potato soup variations ! For a luxurious potato and leek soup addition, saute some sliced leeks with the onions!
Cooking Method: Potato Vegetable Soup Perfection
So, you fancy making some proper potato vegetable soup ? It’s like a warm hug on a rainy day, innit? This easy soup recipe is perfect for beginners.
I’ve made this hearty vegetable soup countless times. Honestly, it's foolproof!
Prep Steps: Get Your Ducks in a Row
- Essential mise en place: Chop your onion, carrots, and celery. Mince the garlic. Dice the potatoes. Get everything ready.
- Time-saving organization tips: Chop all your veggies at once. Put them in separate bowls. This makes cooking so much faster.
- Safety reminders: Mind your fingers when chopping! Sharp knives are safer than dull ones.
Step-by-Step Process: Simmering to Success
- Sauté the onion, carrots, and celery in olive oil until softened. About 5- 7 minutes . Add the garlic and cook until fragrant. About 1 minute .
- Pour in the vegetable broth. Add thyme, smoked paprika, and a bay leaf. Bring to a simmer.
- Add the diced potatoes. Simmer until the potatoes are tender. This takes about 15- 20 minutes .
- Stir in the frozen peas and cream (if using). Cook until heated through. About 2- 3 minutes .
- Season with salt and pepper. Remove the bay leaf. Serve with fresh parsley.
Pro Tips: From Good to Brilliant
- Add a pinch of red pepper flakes for a bit of heat. It's like a little kick of flavour.
- Don’t overcook the potatoes! Mushy creamy potato soup is not the aim. Test them with a fork.
- This vegan potato soup recipe is a great way to use up leftover veggies in the fridge. homemade soup recipes are always a hit. Also, feel free to try some potato soup variations .
This potato and leek soup can be refrigerated for up to 3 days. It tastes even better the next day! Enjoy this amazing and one of my favourite comfort food recipes !
Recipe Notes for Your Perfect Potato Vegetable Soup
Let's dive into a few extra bits and bobs to make your potato vegetable soup absolutely champion! Honestly, these little tweaks can make a world of difference.
I remember the first time I made this. The kids absolutely loved it! It's become one of our favorite comfort food recipes .
Serving Suggestions: Time to Get Fancy!
Alright, so you've got a bubbling pot of hearty vegetable soup . Now what? A bit of plating goes a long way.
Ladle that lovely potato vegetable soup into bowls. Top with a swirl of cream. Scatter some fresh parsley like confetti!
And what to serve alongside? A hunk of crusty bread is a must for dunking. Perhaps a grilled cheese sandwich? Bangers and mash! Or even a crisp side salad with a lemon vinaigrette would be ace.
Honestly, don't forget the beverages.
Storage Tips: Save Some for Later!
Got leftovers? Lucky you! This easy soup recipe is even better the next day.
Refrigeration: Pop the soup in an airtight container. Keep it in the fridge for up to 3 days.
Freezing: Feeling thrifty? This freezes well. Freeze the potato vegetable soup in individual portions. Use freezer-safe containers. It will last up to 2-3 months.
Reheating: Reheat gently on the stovetop or in the microwave. Make sure it's piping hot before serving.
Variations: Make it Your Own!
This recipe is a springboard for your culinary creativity. Want to shake things up?
Vegan Potato Soup Recipe: Swap the cream for plant-based milk. Perhaps a cashew or oat milk will work best.
Seasonal Swaps: Use whatever veggies are in season. Think butternut squash in autumn or asparagus in spring. A dash of potato and leek soup makes it even more amazing.
Nutrition Basics: Goodness in a Bowl!
This potato vegetable soup is not only delicious. It's also packed with nutrients. One serving contains roughly 250 calories, 7g of protein, 12g of fat, 30g of carbohydrates, 5g of fiber, and 5g of sugar.
It's also a good source of vitamins and minerals from all those lovely veggies!
Potatoes are a great source of potassium. Carrots are full of beta-carotene. Plus, fiber helps keep you feeling full and satisfied. Remember this is a simplified version of creamy potato soup !
So there you have it. You're now armed with all the knowledge you need to make a smashing bowl of homemade soup recipes ! Don't be afraid to experiment and have fun.
Happy cooking!
Frequently Asked Questions
Can I freeze leftover potato vegetable soup?
You can freeze this potato vegetable soup, but the texture of the potatoes might change slightly, becoming a bit grainier. To minimize this, let the soup cool completely before transferring it to freezer-safe containers or bags, leaving some headspace. It will be good for about 2-3 months in the freezer. When reheating, do so gently over low heat and stir frequently.
How can I make my potato vegetable soup thicker?
There are a few ways to thicken your potato vegetable soup! One option is to remove about a cup or two of the soup, blend it until smooth, and then stir it back into the pot. Alternatively, you can mash some of the potatoes directly in the pot using a potato masher or the back of a spoon. For a non-potato option, try adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the simmering soup.
What are some good variations I can make to this potato and vegetable soup recipe?
Fancy a bit of a twist? Loads of things you can do! How about adding some shredded cheddar at the end for a cheesy potato soup, or swapping the thyme for some curry powder for a spiced version? If you are feeling fancy you can add some crispy bacon or croutons to top it off. Don't be afraid to experiment with different vegetables too! Sweet potatoes, parsnips, or even kale would be brilliant additions.
Is potato vegetable soup healthy? What's the nutritional value?
Absolutely! This soup is packed with nutrients from the vegetables and potatoes, offering fiber, vitamins, and minerals. Our recipe clocks in at roughly 250 calories per serving, with a good balance of protein, carbs, and healthy fats. To keep it even healthier, use low-sodium broth and go easy on the cream. It's a cracking way to get your five-a-day!
Can I make this potato vegetable soup in a slow cooker?
Yes, you can! Sauté the aromatics (onion, carrots, celery, garlic) in a pan first, then transfer them to your slow cooker. Add the broth, potatoes, seasonings, and bay leaf. Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender. Stir in the frozen peas and cream (if using) during the last 30 minutes of cooking. Don't forget to remove the bay leaf before serving!
