Creamy Vegetable Soup

Ruth Ann Vokac


I love potato soup, but I have been trying to add more vegetables to make it more nutritious. I have been enjoying the addition of the extra ingredients.


☆☆☆☆☆ 0 votes

15 Min
20 Min
Stove Top


  • 1/2 tsp
    olive oil
  • 1
    onion, diced
  • 1/2 c
    carrots, diced
  • 1
    large potato, peeled and diced
  • 1 tsp
  • 1/2 tsp
    all-purpose seasoning (like trader joe's 21 seasoning salute)
  • 1 1/2 c
    water, divided
  • 1
    small head raw broccoli
  • 1 c
    velveeta, cubed
  • 1 slice
    pepper jack low-fat cheese
  • 1 1/2 c
    low-fat milk
  • 3 tsp
    corn starch
  • 1 c
    raw spinach

How to Make Creamy Vegetable Soup


  1. In a large sauce pan, heat oil and add onions. Stir and cook on medium for 5 minutes. Add carrots for 3-4 minutes. Add diced potatoes and 1 cup water. Add salt and seasonings. Cook on medium 10-12 minutes until the vegetables are very tender.
  2. While the onions, carrots and potatoes are cooking, add the broccoli to a small sauce pan with remaining ½ cup water. Cover. Cook broccoli until desired tenderness, about 5 minutes. If you use stems, remove flowers and let stems cook a few more minutes until very tender. Cut broccoli into small pieces. Save the broccoli cooking water.
  3. Use a potato masher to mash onions, carrots and potatoes partially.
  4. Add Velveeta chunks and pepper jack cheese to cooked onions, carrots and stir until cheese melts.
  5. Add milk and cornstarch to a pint jar; add a lid and shake until well blended. Add mixture to soup pot. Stir until soup is slightly thickened.
  6. Add chopped broccoli and its cooking water and raw spinach. Stir and cook until spinach is just wilted.
  7. Taste and adjust seasonings as you wish.

Printable Recipe Card

About Creamy Vegetable Soup

Course/Dish: Cream Soups
Main Ingredient: Vegetable
Regional Style: American

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