I used to call my mom asking for recipes. That was, until I realized she can never tell me an exact measurement for ingredients! She’ll say “add a couple of scoops of this, and a shake of that, then taste it and see if it needs more salt”. I absolutely LOVE it! I love those recipes that our families have been making for years and years, and nobody has ever really written them down, because you just KNOW how to make it. The kind of recipes that you just FEEL. You know when it’s too thick or too thin, when it needs another dash of salt, and everytime it turns out perfectly. The way your mother and her mother (and mothers before them) have made it for years. These recipes, for me, are my comfort food. And every time I make this creamy vegetable soup, I think of my sweetheart mom, standing in the kitchen, creating a little masterpiece for her family. When I get old and gray, I want my kids to remember me standing at my stove, stirring a pot of hearty soup, or pulling hot rolls from the oven. And one day, maybe they’ll call me for this recipe, because it is loved by all!
I guess I’m a little sentimental about this soup… haha… Who knew!
So, today I’m going to share my creamy vegetable soup recipe, with exact measurements. Although, I want to preface this recipe by saying that it’s ok to add more or less of something to make it how you like it.
Me? I like it nice and CREAMY, with big, chunky, hearty vegetables.
Start by peeling and chopping your potatoes, carrots, and onion.
Throw them in a huge pot and boil until tender.
Once the veggies are done boiling, throw them in the strainer and let them drain while you make the soup base.
I use the same pot (less dishes that way). Melt your butter.
Once your butter is melted, add your flour and wisk them together until it’s thick and gloppy (it’s a word) like this.
Then take your chicken broth and add it it. You could also use milk if you don’t have broth on hand. I’ve seen a lot creamy soup recipes made with cream, but there’s really no need. This tastes just as good, and is much better for you. And if you’re making a veggie soup, you want it to be healthy!
Now you’ll thicken your base. Keep your heat on medium, and bring your soup base to a boil. Once it starts to boil, it will thicken. Constantly stirring is the key to keeping it from getting too lumpy, and if it gets too thick, add some more broth. Once it’s about the consistency you want, add your cheese. Remember, the cheese will thicken the soup a lot, so you may need to add some more broth.
Then throw back in your veggies. I added some steamed broccoli and frozen corn along with my potatoes, carrots, and onion. You could also add peas, celery, or any other veggies that tickle your fancy. Just make sure you steam or boil them first, so they are tender before you add them to your soup.
And that’s it. Your soup is all done! Now, put down your phone, tablet, laptop, book, or whatever is occupying your attention, and enjoy a hot pot of soup with your family. And if you are alone, share a bit of your love with someone else in need. This soup is a perfect dish to take to your friends or family when they are sick, or just need a hot meal.