Best 2 Veggie Potato Soup Recipes

Veggie potato soup is a delectable and comforting meal that is perfect for any occasion. This hearty and flavorful soup is packed with fresh vegetables, tender potatoes, and a rich, creamy broth. It is a versatile dish that can be customized to your liking, making it a favorite among vegetarians and meat-eaters alike. Whether you are looking for a quick and easy weeknight dinner or a special dish to serve at a gathering, this veggie potato soup is sure to satisfy.

Here are our top 2 tried and tested recipes!

CREAMY SWEET POTATO AND VEGGIE SOUP

Creamy Sweet Potato and Veggie Soup image

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

Ingredients

1 large onion, chopped
1/4 cup butter
3 medium sweet potatoes, peeled and chopped
3 medium zucchini, chopped
1 bunch broccoli, chopped
2 cartons (32 ounces each) chicken broth
2 medium potatoes, peeled and shredded
1 teaspoon celery seed
1 to 2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon pepper
2 cups half-and-half cream

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

Veggie Potato Soup image

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

Ingredients

3 cans (14-1/2 ounces each) vegetable broth
6 medium potatoes, cubed
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

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 more flavor and nutrients. Some good options include carrots, celery, onions, potatoes, and tomatoes.
Don't be afraid to experiment with different seasonings. Garlic, thyme, rosemary, and bay leaves are all good choices.
Add a splash of lemon juice or vinegar at the end of cooking. This will help brighten the flavors of the soup.
Serve the soup with a dollop of sour cream or yogurt. This will add a creamy richness to the soup.

Conclusion:

Vegetable potato soup is a delicious and healthy meal that is perfect for a cold day. It is also a great way to use up leftover vegetables. This soup is also very versatile, so you can easily customize it to your own taste. With a few simple ingredients and a little bit of time, you can make a delicious and nutritious vegetable potato soup that the whole family will love.