Creamy Vegetable Soup
User Reviews
5.0
3 reviews
Excellent
Creamy Vegetable Soup
Report
This creamy vegetable soup is full of fresh veggies, herbs, potatoes and cheese, then finished with a touch of smoky bacon.
Share:
Ingredients
- 3 lices thick-cut bacon, cut into 2-inch pieces
- 1 tablespoon butter
- 1 ½ cups peeled and diced carrots
- 1 cup finely diced onion
- ¾ cup diced celery
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 ½ cups chicken broth
- 1 teaspoon each minced fresh rosemary, fresh thyme, and fresh parsley (or about ¼ teaspoon of each dried herb)
- 1 bay leaf
- kosher salt and pepper, to taste
- 8 ounces Sliced Fresh Mushrooms
- 1 medium russet potato (about 6 ounces), peeled and cut into bite-size cubes
- 2 cups whole milk, half-and-half or heavy cream, at room temperature
- 1 cup frozen corn kernels
- 1 cup frozen peas (or sub with frozen cut green beans)
- 6 ounces cubed Velveeta cheese or 1 ½ cups hand-grated cheddar cheese
Instructions
- In a large Dutch oven, cook bacon over medium heat until browned and crispy, about 7-10 minutes. Remove bacon to a paper towel-lined plate. You should have about 3 tablespoons of drippings in the pot.
- Add 1 tablespoon of butter (or enough to total ¼ cup when combined with the drippings in the pot). Heat until the butter melts. Add the carrots, onion and celery and cook, stirring frequently, until the onions are translucent – about 6-8 minutes. Add the garlic and cook, stirring constantly, for 1 more minute.
- Add flour; cook for 2 minutes, stirring constantly. Gradually add chicken broth, stirring to combine.
- Add rosemary, thyme, parsley, bay leaf, salt and pepper, mushrooms and potatoes. Bring to a boil; reduce heat to low and simmer, uncovered, until the potatoes and vegetables are just about tender, 10-15 minutes.
- Add milk and gently simmer over low heat for about 5 minutes (do not boil).
- Stir in the corn, peas and cheese. Cook, stirring constantly, until the cheese melts and the peas and carrots are heated through, about 5 more minutes. Discard the bay leaf; taste and season with additional salt and pepper, if necessary. If there is a good amount of fat that rises to the top of the soup, you can skim it off with a spoon and discard the extra fat, or give the pot a good stir just before serving.
- Ladle soup into bowls; garnish with reserved bacon and additional fresh herbs.
Notes
- You need a total of ¼ cup of fat in your pot to make the roux. If your bacon doesn't yield 3 tablespoons of drippings, then increase the amount of butter that you add so that the total fat equals ¼ cup. Alternatively, you can omit the bacon entirely and just use ¼ cup of butter.
- Start with room temperature milk or cream to avoid curdling, and once you add the milk, do not let the soup boil.
- Use whole milk, half-and-half or cream for a creamy broth. I do not recommend skim milk or other lower-fat alternatives, because you need some fat for that thick consistency.
- Velveeta cheese melts smoothest into the soup, giving the broth a creamier texture and subtle cheesy flavor. If you prefer to substitute with grated cheddar cheese, make sure that you grate the cheese by hand (rather than using a package of pre-shredded cheese). The pre-shredded cheeses don't melt as smoothly.
- You do not need to thaw the peas or corn before adding them directly to the soup. They will thaw almost immediately when they hit the hot broth.
- If there is a lot of fat that rises to the top of your soup, you can spoon it off and discard it before serving, or just give the pot a good stir.
Nutrition Information
Show Details
Serving
1cup
Calories
167kcal
(8%)
Carbohydrates
17g
(6%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
581mg
(24%)
Potassium
457mg
(13%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
3034IU
(61%)
Vitamin C
14mg
(16%)
Calcium
150mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cups
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 167kcal | 8% |
| Carbohydrates | 17g | 6% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 581mg | 24% |
| Potassium | 457mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 3034IU | 61% |
| Vitamin C | 14mg | 16% |
| Calcium | 150mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
