Cream of Veggie Soup

Once that cool air comes rolling in, I start craving soup. This is a delicious, rich and creamy soup that everyone will love. I prefer a smooth soup, Molly likes to see her veggies. Since Molly usually gets her way, we typically blend about half of the soup, leaving some chunks. A potato masher can be used instead of an immersion blender to mash some of the potatoes right in the pot, though the consistency will not be as creamy. I have listed the phe amounts next to each ingredient, so you can play with your favorites veggies.

Cream of Veggie Soup

Once that cool air comes rolling in, I start craving soup. This is a delicious, rich and creamy soup that everyone will love. I prefer a smooth soup, Molly likes to see her veggies. Since Molly usually gets her way, we typically blend about half of the soup, leaving some chunks. A potato masher can be used instead of an immersion blender to mash some of the potatoes right in the pot, though the consistency will not be as creamy. I have listed the phe amounts next to each ingredient, so you can play with your favorites veggies.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 c

Course: Soups, Soups, Salads, etc.

Calories: 133

Ingredients Method Nutrition Notes

Nutrition

Serving: 1cupCalories: 133kcalProtein: 1.905gPhe: 68mgPKU Exchanges: 4.53exch

Ingredients

  

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Vegetables

• 2 tablespoons Butter
• 200 g Onions medium, diced
• 2 1/2 Raw Carrots peeled and medium diced
• 70 g Leeks white and light green parts halved lengthwise, washed, and chopped small
• 200 g Potatoes peeled and medium diced
• 3 Garlic

Broth

• 3 1/8 cups Vegetable Broth, preferably Swanson’s
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper freshly ground
• 1/4 cup Heavy Cream
• 1/4 cup Fresh chives minced
• 2 tablespoons Fresh parsley minced

Method

 

1. Melt butter in medium sized pot over medium heat. Add onions, leeks, carrots and potatoes and cook for 5 to 8 minutes. Stir in minced garlic and cook until fragrant, about 1 minute.
2. Add vegetable broth, salt and pepper, increase heat to medium high until boiling. Reduce heat to simmer and cook until vegetables are tender, 20 to 25 minutes.
3. Stir in cream, chives and parsley into soup; heat soup until hot, about 2 minutes. Taste soup; add more salt and pepper if desired. Using immersion blender, process soup until creamy, with some potato chunks remaining. Alternatively, transfer 1½ cups potatoes and 1 cup broth to blender or food processor and process until smooth. (Process more vegetables for thicker consistency.) Return puree to pot and stir to combine, adjusting consistency with more broth if necessary.

Notes

Reader Q&A:
Q: Can you freeze this? A: yes

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