Veggie Pot Pie Soup
This veggie pot pie soup wraps you up like a soft blanket creamy, hearty, and packed with all the cozy comfort of a classic pot pie, minus the crust. Ready in one pot with simple ingredients and big, nostalgic flavor.
Equipment
- Large soup pot or Dutch oven
- Wooden spoon
- Ladle
- Measuring cups and spoons
Ingredients
- 2 tablespoons butter or olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, sliced
- 2 stalks celery, chopped
- 2 medium potatoes, diced small
- 1 cup green peas (frozen or fresh)
- 1 cup corn kernels
- 2 tablespoons all-purpose flour
- 4 cups vegetable broth
- 1.5 cups whole milk or dairy-free alternative
- 0.5 cup heavy cream (optional for extra richness)
- 1 teaspoon dried thyme
- 1 whole bay leaf
- 0.75 teaspoon salt, to taste
- 0.25 teaspoon black pepper
- fresh parsley, for garnish
Instructions
- In a large soup pot, melt butter over medium heat. Add onion, garlic, carrots, and celery. Sauté until soft and fragrant, about 5 minutes.
- Sprinkle in the flour and stir well to form a roux. Cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the vegetable broth while stirring constantly to prevent lumps.
- Add potatoes, peas, corn, bay leaf, thyme, salt, and pepper. Stir and bring to a gentle simmer.
- Cook for 15–20 minutes, until potatoes are tender and soup has thickened slightly.
- Stir in the milk and cream, then reduce the heat to low. Warm gently without boiling to avoid curdling.
- Remove bay leaf, taste and adjust seasoning, and garnish with fresh parsley before serving.
Notes
• Dice vegetables evenly for even cooking.
• Stir constantly when adding broth to avoid lumps.
• Let the soup sit a few minutes before serving to thicken naturally.
• For a thicker texture, mash some of the potatoes or simmer uncovered longer.
• Add mushrooms, beans, or lemon juice for flavor variations.
• Stir constantly when adding broth to avoid lumps.
• Let the soup sit a few minutes before serving to thicken naturally.
• For a thicker texture, mash some of the potatoes or simmer uncovered longer.
• Add mushrooms, beans, or lemon juice for flavor variations.