Creamy Vegetable Soup

Name: Creamy Vegetable Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Ingredients: 2 cups water; 1 ½ cups golden potatoes; 10 baby carrots; 2 bunches green onions; 4.5 oz about 1 cup Green beans, chopped; ½ tsp salt; ¼ tsp white pepper; 3 tbsp butter; 1 cup half and half; 3 tbsp flour; 1 cup green peas

User Reviews

5.0

3 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings
5 servings
Calories
234 kcal
Course
Main Course, Appetizer, Soup
Cuisine
Finnish

Creamy Vegetable Soup

Dominic Levy

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This Creamy Vegetable Soup is packed with Summer Vegetables, including green beans, green onions, peas, and carrots. It’s simple to throw together, quick to cook, and the perfect blend of light and fresh flavors.

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Ingredients

Servings

2 cups water
1 ½ cups golden potatoes peeled and cubed (about 2 small potatoes)
10 baby carrots about 1 cup, chopped in rounds
2 bunches green onions green parts chopped into rounds (whites discarded)
4.5 oz about 1 cup Green beans, chopped
½ tsp salt
¼ tsp white pepper
3 tbsp butter
1 cup half and half
3 tbsp flour
1 cup green peas frozen

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Instructions

Stovetop Instructions

Heat the water in a large pot until it boils.
Add the potatoes, carrots, green onions, green beans, salt, white pepper, and butter and boil uncovered until tender, about 10 minutes.
In a small bowl, combine half and half, flour, and whisk until there are no chunks of flour left.
Add the peas and half and half to the simmering soup and cook until it’s slightly thickened, about 5 minutes. Serve and enjoy!

Instant Pot Instructions

Put water, potatoes, carrots, green onions, green beans, salt, white pepper, and butter in the liner of the Instant Pot.
Put the lid on and turn the pressure to HIGH for 6 minutes. When the cook cycle is complete, perform a quick release.
In a small bowl, combine half and half, flour, and whisk until there are no chunks of flour left.
Turn the Instant Pot to Saute and bring the soup to a simmer. Add the peas and half and half to the simmering soup and cook until it’s slightly thickened, about 5 minutes. Serve and enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only.
If you want to make this recipe more healthy, feel free to use 2% milk instead of half and half. Conversely, if you want a richer soup, cream is the way to go (in fact, it’s encouraged!)
Serve your soup with a nice slice of crusty bread on the side
If you don’t like the (slight) spiciness of white pepper, feel free to replace it with fresh-cracked black pepper
If there are other vegetables you’d love to add to your summer soup, you can definitely try them out! Let me know in the comments what you experimented with.
If you want to make this recipe more healthy, feel free to use 2% milk instead of half and half. Conversely, if you want a richer soup, cream is the way to go (in fact, it’s encouraged!)
Serve your soup with a nice slice of crusty bread on the side
If you don’t like the (slight) spiciness of white pepper, feel free to replace it with fresh-cracked black pepper
If there are other vegetables you’d love to add to your summer soup, you can definitely try them out! Let me know in the comments what you experimented with.

Nutrition Information

Show Details

Serving 1serving Calories 234kcal (12%) Carbohydrates 26g (9%) Protein 6g (12%) Fat 13g (20%) Saturated Fat 8g (40%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 1g Cholesterol 36mg (12%) Sodium 341mg (14%) Potassium 554mg (16%) Fiber 5g (20%) Sugar 4g (8%) Vitamin A 3586IU (72%) Vitamin C 31mg (34%) Calcium 92mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 234 kcal

% Daily Value*

Serving	1serving
Calories	234kcal	12%
Carbohydrates	26g	9%
Protein	6g	12%
Fat	13g	20%
Saturated Fat	8g	40%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	1g	50%
Cholesterol	36mg	12%
Sodium	341mg	14%
Potassium	554mg	12%
Fiber	5g	20%
Sugar	4g	8%
Vitamin A	3586IU	72%
Vitamin C	31mg	34%
Calcium	92mg	9%
Iron	2mg	11%