Veggie Pot Pie Soup
A meat-free version of your classic chicken pot pie, but in soup form. Best served with warm crusty bread for dipping.
Servings Prep Time
4-6servings 30minutes
Cook Time
30minutes
Servings Prep Time
4-6servings 30minutes
Cook Time
30minutes
Ingredients
  • 5 1/2Tbsp butter
  • 1/2 small yellow onion, diced
  • 1cup celery, diced(about 3 stalks)
  • 1can sliced carrots(or 1 cup of fresh carrots, chopped)
  • 115 oz can vegetable broth
  • 2cups Russet potatoes, diced(about 2-3 potatoes)
  • 1/2tsp dried parsley
  • 1/4tsp dried thyme
  • 1/4tsp dried rosemary
  • 1 bay leaf
  • salt and pepper
  • 1can peas(or 1 cup fresh/frozen)
  • 2 1/2cups milk
  • 6Tbsp flour
  • 1/2cup heavy cream
Instructions
  1. In a large stock pot, melt 1 1/2 Tbsp. of the butter over medium-high heat. Sautee the onions, carrots, and celery for about 3 minutes. Add the broth, potatoes, and seasonings, and bring to a boil. Reduce the heat to medium, press the veggies down into the broth (making extra sure the potatoes are all covered with liquid), and cover. Cook 15-20 minutes until the potatoes are tender, stirring occasionally. Reduce the heat to low and stir in the peas.
  2. While the soup simmers on low, melt the remaining 4 Tbsp. of butter in a saucepan. Stir in the flour and cook the roux, stirring constantly, for 1 1/2 minutes. While whisking, slowly pour in the milk and whisk quickly to smooth out any lumps. Season with more salt and pepper if you wish, then bring the mixture to a boil (still stirring constantly!) It should be thickening nicely. Once it’s boiling, remove from heat, stir in the cream, and then add it to the soup. Stir the soup well to mix all ingredients and incorporate the cream mixture.
  3. Remove the bay leaf, and serve with warm crusty bread.
Recipe Notes
  • A bay leaf is that thing that Chipotle customers freaked out on Twitter about. If you need a good laugh, check it out here. Don’t be like Chipotle. Remember to remove the freakin’ bay leaf.
  • This recipe was adapted from Cooking Classy’s recipe here (which is the version with chicken in it if you really can’t give that up).
  • Because I’m now fully incapable of eating dishes without any spice, I poured a bunch of red pepper flakes on my bowl. If you’re cooking for people that can handle a little spice, I fully recommend adding them to the overall batch – but that’s just me.
  • A lot of recipes call for vegetables to be peeled, including the original of this recipe. However, vegetable skins provide a lot of fiber, vitamins, and nutrients. Unless the sight of a potato skin makes you want to absolutely gag, I recommend leaving them on your potato pieces. It’s healthier and adds a good bit of texture to the soup.

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