Veggie Potato Soup Recipe
- 3 cans (14-1/2 ounces each) vegetable broth
- 6 medium potatoes, cubed
- 1 medium carrot, thinly sliced
- 1 large leek (white portion only), chopped
- 1/4 cup butter, cubed
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- 3/4 teaspoon salt
- 1/4 teaspoon dried marjoram
- 1/4 teaspoon pepper
- 1/4 cup all-purpose flour
- 1-1/2 cups half-and-half cream
- 1 cup frozen peas, thawed
- 1. In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
- 2. In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened. Yield: 11 servings (2-3/4 quarts).
1 cup: 207 calories, 8g fat (5g saturated fat), 27mg cholesterol, 661mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 5g protein.
Reviews for Veggie Potato Soup
"This recipe is great! However I've been cooking it on a stove top instead of a crock pot. I boil the potatoes, and carrots for 5 minutes in the vegetable broth. Then I plop in rest of the ten ingredients. It takes another 10 minutes for the potatoes and carrots to get soft. Add the peas, cream and flower mixture and stir till combined. Let it cook for 15 more minutes on medium heat then BAM thank you ma'am."
"This soup was amazing! I am so confused by the reviews that said this had no taste. The only thing I did different from the instructions with use my own homemade vegetable stock, replace the peas with broccoli and cauliflower (not a fan of peas unless fresh from the garden) and used heavy whipping cream instead of half-and-half. As an additional little treat, I tossed some oyster crackers with butter, rosemary, thyme, and salt and baked them for about 10 minutes to use as soup topping! It was really quite delicious and I plan to make this around Christmas when the whole family is in town!"
"After a few modifications I can honestly say that this is my new favorite soup recipe. I used better than bullion chicken stock and used fresh herbs rather than dry. I used several garlic cloves and sautéed the garlic and leeks before adding the other ingredients. I never added the cream, flour or peas because I loved the flavor so much. It is wonderful and I look forward to sharing with friends and family"
"So yummy! Used yellow onion in place of leeks. Sprinkled some shredded cheddar in bowl before serving. Made on top of the stove. Great comfort food on a cold day!"
"This was very good. I added sweet potatoes and chicken as suggested by another review."
"SO yummy!! I cut the thyme in half because I felt the herb was too strong for my 3 y/o. I've also added sweet potatoes and shredded chicken to the recipe."
"I used broccoli instead of the peas and it was the best soup I've ever eaten! I even added some cauliflower to one batch. I've made it several times and we love it. I tried it one time using cornstarch instead of flour because I like the consistancy of corn starch over flour in pies and gravies, but it didn't seem as good in the soup as the flour. I will use this recipe forever, but I call it vegetable chowder."
"I love this recipe! I can eat it all day every day! Full of flavor and creamy goodness!"
"My husband and I really liked this recipe! I used chicken broth because I didn't have veggie broth and it was excellent. It was also very easy to make!"
"This was very good! I cooked for about 5 hours. Next time I would cook longer, as the potatoes weren't quite done."
"We thought this soup was excellent. Since I had it on hand, I rendered the stock with 2 slices of lean bacon, and substituted chicken broth for vegetable broth. The store was out of leeks (made the soup on New Years Day) so I used an onion, and I happened to have some fresh dill left over from spanakopita, so I added that, as well.I shared this soup with several family members and friends, and THEY LOVED IT.I'm making it again Tuesday night, in fact."
"Loved the flavor in this!"
"Just too bland for us. But really easy!"