Best 7 Potato Vegetable Soup Recipes

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Potato Vegetable Soup is a soul-warming and comforting dish that is perfect for a chilly day. With its creamy broth, tender potatoes, and an array of vibrant vegetables, this soup is not only delicious but also packed with nutrients. Whether you're looking for a light lunch or a hearty dinner, this versatile soup can be easily tailored to your preferences by adjusting the ingredients and seasonings. So grab your ingredients, and let's embark on a culinary journey to create the perfect bowl of Potato Vegetable Soup.

Check out the recipes below so you can choose the best recipe for yourself!

CREAM OF POTATO AND VEGETABLE SOUP



Cream of Potato and Vegetable Soup image

I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.

Provided by Chris from Kansas

Categories     Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup reduced-sodium chicken broth
2 cups cubed potatoes
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
2 cups half-and-half or 2 cups milk
1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce

Steps:

  • Melt margarine in large saucepan or Dutch oven over medium heat.
  • Stir in onion; cook 2 to 3 minutes or until crisp-tender.
  • Add broth, potatoes, salt and pepper.
  • Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
  • In small bowl, combine flour and half-and-half; mix well.
  • Stir into potato mixture; add frozen vegetables.
  • Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

SLOW-COOKER TWO-POTATO VEGETABLE SOUP



Slow-Cooker Two-Potato Vegetable Soup image

For a simple soothing supper, dish up bowlfuls of this colorful soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 12h35m

Yield 4

Number Of Ingredients 8

1 large dark-orange sweet potato, peeled, cut into 1/2-inch cubes (1 1/4 cups)
1 medium russet or baking potato, cut into 1/2-inch cubes (1 cup)
1/4 cup chopped onion (1/2 medium)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
2 1/2 cups water
3/4 teaspoon salt
2 vegetarian vegetable bouillon cubes
2 cups frozen peas and carrots (from 1-lb bag), thawed*

Steps:

  • In 3- to 4-quart slow cooker, mix all ingredients except peas and carrots.
  • Cover; cook on Low setting 8 to 12 hours.
  • About 15 minutes before serving, stir thawed peas and carrots into soup. Cover; cook on Low setting 15 minutes longer or until peas and carrots are thoroughly heated.

Nutrition Facts : Calories 130, Carbohydrate 27 g, Cholesterol 0 mg, Fiber 5 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 1220 mg, Sugar 11 g, TransFat 0 g

IAN'S POTATO-VEGETABLE SOUP



Ian's Potato-Vegetable Soup image

One day I heard my mom talking about soup and my mouth started to water. Next thing I knew, I was just putting a whole mess of stuff in a pot and cooking it, not expecting it to turn out. When it was finished I was amazed, what a great soup!

Provided by Ian Riesterer

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Yield 5

Number Of Ingredients 13

2 ½ cups water
2 potatoes, peeled and cubed
1 tablespoon salt, or to taste
1 carrot, chopped
1 stalk celery, chopped
¼ onion, chopped
1 cube beef bouillon
1 tablespoon olive oil
½ cup frozen mixed vegetables
1 (10.75 ounce) can condensed cream of celery soup
¼ tablespoon dried parsley
½ teaspoon onion powder
ground black pepper to taste

Steps:

  • In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
  • Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
  • Heat soup through, stirring occasionally, and serve.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 23.6 g, Cholesterol 6.7 mg, Fat 5.7 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 2058.6 mg, Sugar 2.6 g

BACON, SWISS CHARD, POTATO, AND VEGETABLE SOUL-SATISFYING SOUP



Bacon, Swiss Chard, Potato, and Vegetable Soul-Satisfying Soup image

I begin to turn to soup when the weather outside turns a bit crisp, and I keep right on making and eating hearty, healthy, warming soups all winter long. This is an adaptable soup. Instead of the swiss chard, you could substitute any dark greens (spinach, turnip tops, radish tops, mustard greens, etc.). You could also substitute beans and/or rice for the potato; add fall veggies like sweet potatoes or squash; etc. Unless you're veggie, don't leave out the bacon. Smoked, cured pork products paired with leafy greens are one of life's simple luxuries.

Provided by jo_mama

Categories     Vegetable

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 10

8 ounces bacon, chopped
3 carrots, peeled and diced
3 celery ribs, diced
2 onions, diced
1 lb swiss chard (leaves julienned, fibery stalks diced)
2 bay leaves
3 potatoes, diced
6 garlic cloves, diced
1 gallon chicken stock (preferably your homemade, but purchased stock will work too)
salt and black pepper

Steps:

  • I think it's easier to cut bacon when it's just out of the freezer. Anyway, cut the bacon across the strips, cutting it into small cross-sections of bacon strips. Add the bacon to a heavy-bottomed large soup pot over a medium flame. Render the bacon fat, stirring frequently to keep it from burning to the bottom of the pan. Once the bacon is crispy (but not burnt), remove it to a papertowel lined bowl/plate with a slotted spoon.
  • Into the hot, delicious bacon fat add the carrots, celery, onion, swiss chard stalks, and bay leaves. Saute until vegetables soften, release liquid, and brown a bit (maybe up to 10 minutes or so?). The browning (but not burning) will develop additional flavor that will help to flavor your soup.
  • Once the veggies have caramelized a bit, add the garlic, potatoes, and black pepper. Saute a few minutes until garlic is fragrant but not burnt.
  • Add the swiss chard leaves, and stir well. The garlic and vegetable infused fat should evenly coat and cling to the contents on the pot. Add the chicken stock, enough to cover the veggies, cover the pot, and over a high flame bring to a boil, and reduce heat to simmer.
  • Keep the soup at a bare simmer for 30 - 45 minutes or so, stirring occasionally, until vegetables are done to your liking. Taste and adjust the salt and black pepper. At this point, you can enjoy the soup as is, or you can use an immersion blender (or the tool of your choice) to further meld the flavors.
  • Serve hot how you like it. With the crunchy bacon pieces, crusty bread, drizzled with a little olive oil, topped with a dollop of sour cream, dusted with a fresh turn of black pepper--the options are endless.

AMAZING CREAMY ZUCCHINI, POTATO, VEGETABLE CROCK POT SOUP



Amazing Creamy Zucchini, Potato, Vegetable Crock Pot Soup image

I used a couple recipes I found here but ended up altering them enough that it was worth posting as a new recipe. This soup was amazing! The kids and adults all loved it. I served it with some toasted parmesan garlic bread and it was a delicious meal. (Note: I used 4 cups of water with 2 cubes of veg bullion and 2 cubes of chicken bullion. I also used about a cup of frozen broccoli/cauliflower/carrot mix. In place of Cajun seasoning, you can substitute salt, black pepper, dried thyme, red pepper, paprika, garlic powder, onion powder or flakes, and ground celery seed to taste.)

Provided by Dannys Diner

Categories     Potato

Time 6h20m

Yield 10 serving(s)

Number Of Ingredients 12

1/4 cup butter
1/2 large onion, diced
2 garlic cloves, crushed
4 zucchini, cubed
2 potatoes, cubed
1/2 cup white wine
2 cups vegetable stock
1/3 cup broccoli, chopped
1/3 cup cauliflower, chopped
1/3 cup carrot, chopped
1 teaspoon perfect pinch cajun seasoning
cheddar cheese or parmesan cheese, for topping

Steps:

  • In a stock pot, melt butter, add onions and garlic and saute over medium heat till tender, about 5 minutes.
  • Add zucchini and potatoes and continue cooking over medium heat another 2-3 minutes.
  • Add wine and heat to boiling. Boil until liquid is reduced to a few tablespoons.
  • Transfer to a crockpot.
  • Add the broccoli, cauliflower, carrots, stock, and seasoning.
  • Cover & cook on low 6-8 hours. About a half hour before eating, use a hand/stick blender to roughly blend the vegetables. You can make it as smooth or as chunky as you prefer.
  • Cover and continue heating until ready to serve.
  • Provide cheddar or grated parmesan for topping.

Nutrition Facts : Calories 104, Fat 4.9, SaturatedFat 3, Cholesterol 12.2, Sodium 55.4, Carbohydrate 11.9, Fiber 2.1, Sugar 3, Protein 2.2

POTATO VEGETABLE SOUP



Potato Vegetable Soup image

Thick as a chowder and chock-full of colorful veggies, this comforting soup makes cozy fare for a pair on blustery early spring evenings. It's a favorite of Jan Hancock in Evansville, Wisconsin.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 2 servings.

Number Of Ingredients 12

1 bacon strip, diced
1 medium potato, peeled and cubed
1/2 medium carrot, sliced
1/2 cup water
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon all-purpose flour
1 cup 2% milk
1/4 cup shredded cheddar cheese
2 teaspoons butter

Steps:

  • In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon.

Nutrition Facts : Calories 242 calories, Fat 12g fat (7g saturated fat), Cholesterol 37mg cholesterol, Sodium 545mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 2g fiber), Protein 10g protein. Diabetic Exchanges

ALPINE POTATO VEGETABLE SOUP



ALPINE POTATO VEGETABLE SOUP image

Categories     Soup/Stew     Potato     Vegetarian

Yield 6 servings

Number Of Ingredients 13

1 teaspoon garlic, minced
1 large onion, chopped
1 tablespoon butter
5 cups vegetable broth
3 russet potato, peeled and cubed
2 carrot, sliced
2 celery stalk, sliced (reserve tops)
1 zucchini, sliced
1 teaspoon dill
1 tablespoon parsley, minced
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon cornstarch, mix in 3 tablespoons cold water

Steps:

  • 1. Saute garlic and onion in large saucepan until onion is translucent 2. Add broth, potatoes, carrots, celery (without tops) and zucchini 3. Bring to boil then simmer 15-20 minutes until potatoes are *just* tender 4. Add the dill, parsley, salt, pepper, reserved celery tops and if desired, the cornstarch thickener and simmer until slightly thickened

Tips:

  • Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, potatoes, parsnips, turnips, and peas.
  • Don't overcook the vegetables. You want them to be tender but still have a little bit of crunch.
  • Season the soup to taste. Salt and pepper are essential, but you can also add other spices and herbs, such as garlic, thyme, rosemary, or paprika.
  • Serve the soup hot. It's also delicious served cold or at room temperature, but it's best when it's hot and steamy.
  • Garnish the soup with fresh herbs or a dollop of sour cream. This will add a pop of color and flavor.

Conclusion:

Potato vegetable soup is a delicious, healthy, and easy-to-make meal that's perfect for any occasion. It's a great way to use up leftover vegetables, and it's also a good source of vitamins, minerals, and fiber. So next time you're looking for a quick and easy meal, give potato vegetable soup a try. You won't be disappointed!

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