Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! &mdash;Hannah Thompson, Scotts Valley, California

Veggie Potato Soup

vegetable broth

potatoes,

carrot,

leek (white portion only), chopped

butter, cubed

garlic clove,

thyme

salt

marjoram

pepper

all-purpose flour

half-and-half cream

peas,

5g protein. Diabetic Exchanges: 2 starch

We thought this soup was excellent.  Since I had it on hand, I rendered the stock with 2 slices of lean bacon, and substituted chicken broth for vegetable broth.  The store was out of leeks (made the soup on New Years Day) so I used an onion, and I happened to have some fresh dill left over from spanakopita, so I added that, as well.I shared this soup with several family members and friends, and THEY LOVED IT.I'm making it again Tuesday night, in fact.

This was very good!  I cooked for about 5 hours.  Next time I would cook longer, as the potatoes weren't quite done.

My husband and I really liked this recipe!  I used chicken broth because I didn't have veggie broth and it was excellent.  It was also very easy to make!

I burnt my tongue because I wanted to eat this too fast - yum! I made the soup on the stove top and add sliced sausage links. I also sauteed the onion (leek) and garlic in the butter before adding to the soup so that the flavors would start to develop. Highly recommend!

I love this recipe! I can eat it all day every day! Full of flavor and creamy goodness!

I used broccoli instead of the peas and it was the best soup I've ever eaten! I even added some cauliflower to one batch. I've made it several times and we love it. I tried it one time using cornstarch instead of flour because I like the consistancy of corn starch over flour in pies and gravies, but it didn't seem as good in the soup as the flour. I will use this recipe forever, but I call it vegetable chowder.

I did want to add that I've used chicken broth every time and I've never made it in the crockpot. I always make it on top of the stove. I do want to try the crockpot sometime, though.

SO yummy!! I cut the thyme in half because I felt the herb was too strong for my 3 y/o.  I've also added sweet potatoes and shredded chicken to the recipe.

This is a really simple soup, quite flavorful.  I loved it, my daughter liked the broth and my son ate his.  So all in all a good meal for us.  I did use chicken broth instead of veggie broth though.

This was very good.  I added sweet potatoes and chicken as suggested by another review.

So yummy! Used yellow onion in place of leeks. Sprinkled some shredded cheddar in bowl before serving.  Made on top of the stove. Great comfort food on a cold day!

It was bland for my taste and my daughter said it was bitter.  It was an easysoup to make in the crockpot and I liked that it was full of vegetables but unfortunately it wasn't a recipe to make again in our home.i sadly threw out the leftovers.

After a few modifications I can honestly say that this is my new favorite soup recipe. I used better than bullion chicken stock and used fresh herbs rather than dry. I used several garlic cloves and sautéed the garlic and leeks before adding the other ingredients. I never added the cream, flour or peas because I loved the flavor so much.  It is wonderful and I look forward to sharing with friends and family

This soup was amazing! I am so confused by the reviews that said this had no taste. The only thing I did different from the instructions with use my own homemade vegetable stock, replace the peas with broccoli and cauliflower (not a fan of peas unless fresh from the garden) and used heavy whipping cream instead of half-and-half.  As an additional little treat, I tossed some oyster crackers with butter, rosemary, thyme, and salt and baked them for about 10 minutes to use as soup topping! It was really quite delicious and I plan to make this around Christmas when the whole family is in town!

This  recipe is great! However I've been cooking it on a stove top instead of a crock pot. I boil the potatoes, and carrots for 5 minutes in the vegetable broth. Then I plop in rest of the ten ingredients.  It takes another 10 minutes for the potatoes and carrots to get soft. Add the peas, cream and flower mixture and stir till combined.  Let it cook for 15 more minutes on medium heat then BAM thank you ma'am.

veggie potato soup

Prep Time: 20 minutes

Cook Time: 5 hours, 30 minutes

Total: 5 hours, 50 minutes

Servings: 6.5

Cost: $5.88 /serving

Author : Taste of Home

Ingredients

Instructions

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