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Vegetable Soup

Creamy Vegetable Soup Recipe

This soup can be refrigerated up to 3 days and kept in the freezer for up to 3 months. For a vegetarian version of this soup, replace chicken stock with vegetable stock.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Yield: serves 4

Ingredients

• 2 tablespoons olive oil
• 1 pound carrots, peeled, 1/2-inch dice
• 1 large onion, 1/2-inch dice
• 4 celery sticks, 1/2-inch dice
• 3  medium Yukon Gold potatoes (or 6 small), 1/2-inch dice
• 3 garlic cloves, peeled and halved
• 3 cups chicken stock
• 2 bay leaves
• 3 sprigs fresh thyme (substitue: 1 teaspoon dried thyme)
• 1/4 cup half-and-half or heavy cream
• 1/4 teaspoon red pepper flakes
• salt to taste

Method

1. Heat a large pot over medium-high heat, add oil. Add carrots, onions, celery and 1/2 teaspoon of salt; cook 10 minutes until softened.
2. Add potatoes and garlic halves; cook 5 minutes.
3. Pour in chicken stock then add bay leaves and thyme. Bring soup to a boil, reduce heat to a simmer and cook 15 minutes until potatoes can be pierced with a fork.
4. Remove bay leaves and thyme stems then puree soup using an immersion blender, stand blender or food mill.
5. Add half-and-half and red pepper flakes, taste for seasoning, add salt if necessary.