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Winter Vegetable Soup

Winter vegetable soup in a bowl with a spoon on a wooden counter.
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5 from 1 review

Warm, thick, creamy winter vegetable soup that is chock full of winter veggies and not a drop of cream! The perfect winter comfort food.

Ingredients

Scale
  • 2 tablespoons butter
  • 3 large carrots, peeled and cut into 1 inch chunks
  • 1 leek, peeled, rinsed and sliced (white and light green parts only)
  • 2 celery stalks, sliced
  • 3 potatoes, peeled and cut into chunks (I like Yukon Golds)
  • 4 cups chicken broth
  • Salt and pepper to taste
  • 1/4 cup sour cream
  • 1 tablespoon horseradish
  • Freshly ground pepper

Instructions

  1. Melt butter in a large deep pot over medium high heat. Add carrots, leek and celery and stir until they begin to soften, about 5 minutes. Add potatoes and stir for another couple of minutes.
  2. Add broth and bring to a simmer. Cook until veggies are tender, about 30 minutes.
  3. Transfer soup to blender and puree until smooth – you might have to do this in batches. Season to taste with salt and pepper.
  4. If you want a garnish, mix up the sour cream and the horseradish and drizzle over the top. Grind on some pepper and serve in warmed bowls.

Notes

 

Leeks: While we love the gentle taste of leeks in this soup, you can also substitute a peeled and chopped sweet onion.

Broth: If you want to make this a completely vegetarian recipe, you can swap out the chicken broth for vegetable broth.

Blending: If you have an immersion blender, you can try pureeing this soup right in the pot!  You may end up with a few chunks of veggie here and there, but that’s not a bad thing.  :) 

Find it online: https://www.framedcooks.com/winter-vegetable-soup/