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creamy vegetable soup

Recipe by
Ruth Ann Vokac
Mansfield, IL

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.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For creamy vegetable soup

  • 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.

Categories & Tags for Creamy Vegetable Soup: