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This creamy potato vegetable soup is thick and delicious, full of potatoes, broccoli, carrots, and nourishing bone broth. Perfect to have simmering on the stove for cozy evenings at home.
My family loves soup! Because there are so many variations and soup is one thing that is very hard to mess up it makes to our table very often. This recipe particular uses very few ingredients, ones I always have on hand so I can make it for a quick no think dinner.
I like to make my own bone broth as it is full of nourishing collagen, tastes so much. better and better for you, but also because it is so much cheaper than buying it in cartons at the store. Packaged organic chicken broth works though if I’m in a pinch and that’s all I’ve got on hand due to not making any previously.
I love when the colder months start coming around as I can make soup more often and have it simmering on the stove ready to ladle into bowls whenever dinner time is at hand. This is one of my husband’s favorite dinners and he requests it often.
Creamy potato vegetable soup is amazing served with fresh crusty sourdough bread, sourdough focaccia, or sourdough biscuits and a nice salad. Garnish with a little cheese and parsley and you have a delicious dinner that was so crazy easy but no one would every know by how good it tastes!
Ingredients for Creamy Potato Vegetable Soup:
- Potatoes (5-6 medium size. Amount depending on how big your potatoes are) – You can use any kind of potatoes here! I usually use just plain old russet potatoes but anything will work. You can choose to peel them or leave with the skin on. Just a matter of personal preference. I’ve made this soup with both and it always turns out well.
- Carrots (2 medium) – Adds color and flavor.
- Onion (1/2 medium) – I like to use red onions but yellow or white will work too. Onions add so much flavor to any dish and they are perfect in this soup.
- Broccoli florets (12 oz.) – Fresh or frozen. If using frozen cover in hot water for a few minutes to thaw it out a bit. Drain in a colander to remove water then chop into bite sized pieces.
- Garlic (3 cloves) – Organic garlic is best! Peel, mince, and add to the soup right at the end with the spices.
- Coconut oil (2 Tbs.) – For sauteing vegetables.
- Chicken broth (1 quart) – I use homemade bone broth whenever I’m able to but if I don’t have any made cartoned organic chicken broth works just as well. It won’t have quite the same flavor and richness as homemade but it is still delicious. Learn how to make bone broth here.
- Water (approximately 2 cups) – Thins the soup down a bit. You can add more or less depending on how thick you like your soup to be. Just a matter of personal preference.
- Cream cheese (8oz block) – Makes the soup creamy and adds some protein.
- Salt (1 Tbs.) – I like to use pink himalayan salt. It still has it’s minerals intact and is a much healthier option as opposed to normal table salt. The regular kind will do though if you don’t have pink himalayan salt.
- Pepper (1 tsp.) – Just plain black pepper.
- Onion powder (1 tsp.) – Enhances the taste of the fresh onion.
- Garlic powder (1 tsp.) – You can never have too much garlic and onion in my opinion! They add so much to recipes and I use them all the time in my kitchen.
- Paprika (1/2 tsp.) – Just a little something extra to give the soup a slight hue of red. It tastes good too!
Instructions:
9. Stir and cook till heated through. If the soup is too thick for your liking continue adding water until it reaches the consistency that you like.
Easy Creamy Potato Vegetable Soup
This soup is full of veggies and is made rich and creamy with bone broth and cream cheese. Absolutely delicious and perfect to have simmering on the stove for cozy evenings at home.
Ingredients
- 5-6 medium potatoes
- 2 medium carrots
- 1/2 onion
- 12 oz. broccoli florets
- 1 quart chicken broth
- 2 cups water
- 8 oz. block cream cheese
- 3 cloves garlic
- 1 Tbs. salt
- 1 tsp. black pepper
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1/2 tsp. paprika
Instructions
1. Wash or peel potatoes, chop into chunks and put in large stock pot. They can be chopped big as they will be blended up later. Cover with chicken broth. Turn burner to high and bring to a boil.
2. Peel carrots. Chop carrots and broccoli into bite sized pieces. Chop 1/2 onion very small.
3. Put chopped veggies into a small pot with 2 Tbs. of coconut oil, cover and cook on medium heat until soft.
4. Potatoes are done when they are super soft and starting to fall apart. Remove from heat. Using an immersion blender blend up the potatoes until smooth and no chunks remain. Be very careful as the mixture is hot and it can splatter.
5. Add water. Cut cream cheese into chunks and add to the soup pot. Stir to combine and let simmer until cream cheese is melted and fully incorporated.
6. Transfer sauteed veggies to soup and stir to combine. Add salt, pepper, garlic powder, onion powder, paprika, and minced garlic.
7. Stir and cook till heated through. If the soup is too thick for your liking continue adding water until it reaches the consistency that you like.
8. Serve with grated cheddar cheese. Enjoy!
Notes
- You can use fresh or frozen broccoli florets. If using frozen cover with hot water, let sit for a few minutes to thaw a bit, then drain before you chop it.
- Homemade bone broth is best but cartoned organic chicken broth works well too.
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