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Creamy Vegetable Soup finished dish

Creamy Vegetable Soup

Recipe card for Creamy Vegetable Soup.
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Course: Main Course
Ingredients Method

Ingredients
  

Ingredients
  • 6 Tbsp unsalted butter: Provides a rich base for the soup.
  • 1 medium yellow onion (1 cup chopped): Adds a sweet and savory flavor.
  • 2 medium carrots, thinly sliced into rings: Adds sweetness and color.
  • 2 celery sticks, finely chopped: Enhances the soup's flavor with its mild earthiness.
  • 8 oz white or brown mushrooms, sliced: Adds umami and a meaty texture.
  • 3 garlic cloves, minced: Adds a fragrant, savory note.
  • 1/3 cup all-purpose flour: Used to thicken the soup and give it a creamy consistency.
  • 6 cups chicken stock: The base of the soup, providing depth of flavor.
  • 3-4 tsp salt (or to taste): Enhances the overall flavor of the soup.
  • 1/2 tsp black pepper: Adds a touch of heat and depth.
  • 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces: Adds heartiness and creaminess to the soup.
  • 5 cups cooked chicken (shredded): Provides protein and makes the soup more filling.
  • 1 cup frozen peas: Adds a pop of color and sweetness.
  • 1 cup corn (frozen or canned): Adds a touch of sweetness and texture.
  • 1/2 cup whipping cream: Ensures the soup is rich and creamy.
  • 1/4 cup parsley, finely chopped (plus more for garnish): Adds freshness and a touch of green.

Method
 

Preparation
  1. Prepare the Ingredients: Chop the onion, slice the carrots and celery, slice the mushrooms, and mince the garlic.
  2. Peel and slice the Yukon gold potatoes.
  3. Shred the cooked chicken if not already done.
  4. Cook the Vegetables: In a large pot, melt 6 tablespoons of unsalted butter over medium heat.
  5. Add the chopped onion, sliced carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are tender and the onions are translucent, about 5-7 minutes.
  6. Add the minced garlic and sliced mushrooms. Cook for an additional 3 minutes, until the mushrooms are softened.
  7. Make the Roux: Sprinkle the 1/3 cup of all-purpose flour over the cooked vegetables. Stir well to combine and cook for 2 minutes to remove the raw flour taste.
  8. Gradually add the 6 cups of chicken stock, stirring constantly to prevent lumps. Bring the mixture to a boil.
  9. Add the Potatoes and Chicken: Add the sliced Yukon gold potatoes to the pot. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 minutes.
  10. Stir in the shredded cooked chicken, frozen peas, and corn. Cook for an additional 5 minutes.
  11. Finish the Soup: Reduce the heat to low and stir in the 1/2 cup of whipping cream. Heat through, but do not bring to a boil.
  12. Season the soup with salt and black pepper to taste.
  13. Garnish and Serve: Ladle the soup into bowls and garnish with finely chopped parsley.
  14. Serve hot, with crusty bread on the side if desired.

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