Creamy Vegetable Soup

There’s nothing like a creamy bowl of the best vegetable soup in a bread bowl to ease the winter blues.

This Creamy Vegetable Soup is one of my favorite meals to prepare on Sunday afternoons while I indulge in family time.

Ingredients

– Olive oil – Onion  – Celery – Garlic cloves minced – Low-sodium chicken broth – Russet potatoes – Carrots  – Broccoli  – Parsley  – Butter – All-purpose flour – Milk – Salt and pepper – Shredded cheese

NO. OF SERVINGS: 8 pax

TOTAL PREP TIME: 55 mins.

NOTE: Feel free to use sweet potatoes or yams instead of potatoes in this recipe.

Step-by-step instructions!

Follow our easy instructions for success!

Add the olive oil to a large, heavy-bottomed pot over medium heat. Sauté the onions, celery, and garlic for about 5 mins.

1

Add the chicken broth, potatoes, and carrots. Increase the heat and bring to a boil. Reduce heat and simmer until the potatoes and carrots are tender.

2

While the vegetables simmer, prepare the white sauce. In a large saucepan over medium heat, melt the butter.

3

Add the flour and whisk constantly until the flour is incorporated and the mixture turns a light brown, about 1-2 minutes.

4

Slowly whisk in the milk and continue to whisk until combined and smooth. Bring to a simmer and cook for about 5-8 minutes.

5

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