Creamy Vegetable Soup
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A luxurious and adaptable creamy vegetable soup perfect for using up leftover vegetables. This soup is enriched with stock and cream for a silky texture, featuring a blend of potatoes, mushrooms, garlic, and various other vegetables.
01:45:00 total
Serves 6
medium
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Ingredients
- potatoes - watch the video to see (a couple, cut into small pieces)
- mushrooms - 4 oz (4 oz, sautéed to remove water)
- big onion - 1 (sautéed with mushrooms)
- garlic - 4-5 cloves (four or five cloves, sliced thin)
- fresh sage - 1 tablespoon (or rosemary, 1 tablespoon)
- leek - 1 (mostly the white part, cleaned and chopped)
- scallion - watch the video to see (optional)
- red bell pepper - 1 (optional)
- celery - 3 stalks (three stalks, cut small)
- carrots - watch the video to see (cut into small pieces)
- sweet potato - 1 (one big, cut into small pieces)
- vegetable stock or chicken stock - watch the video to see (enough to cover the vegetables and a bit more)
- cream - watch the video to see (to taste)
- flour - watch the video to see (for thickening, optional)
- corn starch - watch the video to see (for additional thickening, optional)
Instructions
- Prepare the vegetables: Sauté the big onion and mushrooms to remove water. Add garlic, sage (or rosemary), leek, scallion (if using), red bell pepper (if using), celery, carrots, sweet potato, and potatoes. Sauté briefly.
- Add stock: Cover the sautéed vegetables with vegetable or chicken stock. The amount of stock should be enough to cover the vegetables and a bit more.
- Cook the soup: Bring the soup to a boil, then simmer until the vegetables are tender, about 1.5 hours.
- Thicken the soup: For a thicker texture, mix in flour using a strainer to avoid lumps. Optionally, add corn starch mixed with water for additional thickening.
- Finish with cream: Stir in cream to taste and adjust the thickness if necessary. Cook for an additional 10-15 minutes.
- Season and serve: Adjust the seasoning with salt and pepper. Serve hot.
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