This delicious Potato-Vegetable Soup is hearty, nutritious comfort food in a bowl.
This enticing potato-vegetable soup is just packed with flavor and nutrition. Made with wholesome, texture-rich russet potatoes, carrots, celery, garlic, onion, green beans, corn, and peas, this soup is just bursting with flavorful, good-for-you vegetables. And because you use vegetable broth, this soup is vegan, low in fat, and super delicious as well. This is one soup you will feel good about feeding your family and it is oh-so-satisfying as well.
Why you and your family will love homemade potato-vegetable soup
Just think about it. With 15 minutes of prep, and a half an hour simmering on the stove, this filling and scrumptious soup could be being spooned up, devoured, and loved by everyone in your family—including and especially, you.
There’s nothing more comforting than a bowl of soup, for kids and adults alike. Does a family member have the flu? Well, chicken noodle soup isn’t the only soup that helps. Any kind of good, hot soup will do, and the more nutrition in it, the better.
Did your daughter just break up with her boyfriend and is locked in her room, listening to the most emo music you’ve ever heard in your entire life? Then, put this on the stove and coax her out with its delicious, intoxicating aroma of vegetables and creamy potatoes. She’ll practically float out of the room toward your vat of hot soup, literally transported by the promise of this heavenly concoction’s savory perfume.
This soup pairs nicely with a wide variety of proteins as well. You can serve it as an elegant-looking starter, a side to a great sandwich, or as filling as it is, as the main course all by itself.
How do I store leftovers?
You can refrigerate leftovers for up to 3 days in an airtight container. As with all creamy liquids you refrigerate, float some plastic wrap down onto the liquid to keep a film from forming on the soup. You can also freeze this soup for up to 3 months in an airtight freezer container or in a sealed freezer bag that you’ve carefully made sure to let all the air escape from.
Serving suggestions
I like to serve this soup as a side to great sandwiches because soup and a sandwich are oh-so-filling. My favorite sandwiches to serve this soup with are this Corned Beef and Egg Salad Sandwich, which complements this soup wonderfully, or this spicy, meaty Italian Ciabatta Sandwich. Another idea, this Ultimate Grilled Cheese Sandwich that everybody adores with its three different cheeses, bacon, and ham.
Potato-Vegetable Soup Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 4 cups vegetable broth
- 2 large russet potatoes peeled and cubed
- 1 cup frozen green beans
- 1 cup frozen corn
- 1 cup frozen peas
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté until they start to soften, about 5 minutes.
- Add minced garlic and sauté for another minute until fragrant. Pour in vegetable broth and bring to a simmer.
- Add cubed potatoes to the pot. Cover and simmer for about 10 minutes.
- Stir in frozen green beans, corn, and peas along with dried thyme. Continue to simmer until all vegetables are tender, about 15 minutes. Season with salt and pepper to taste and serve.
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