Warm, thick, creamy winter vegetable soup that is chock full of winter veggies and not a drop of cream! The perfect cold weather healthy comfort food.
Why you will love this recipe
Here we are again, smack in the middle of winter, right on schedule.
So you know what we need? Besides crackling fires and lots of blankets and dogs that curl up obligingly on our toes?
We need SOUP. Warm, wonderful, thick, creamy good and good for you soup. And lots of it.
And to make things even better, we need all that warm thick creaminess to come without any, well, cream. Which is how this winter vegetable soup was born!
Ingredients you need to make this recipe
- Butter: Salted or unsalted will both work
- Carrots: You can either use three large carrots or around 25 baby carrots
- Leek: Look for this scrumptious member of the onion family in your produce section
- Potatoes: We like Yukon Golds for this recipe
- Chicken Broth: We find the kind in the box is better than canned
- Salt and Pepper
- Sour Cream (optional)
- Horseradish (optional)
Here’s how you make this recipe
STEP 1: Chop up some peeled carrots, some celery, a leek and some potatoes.
We like to use Yukon Gold potatoes (sometimes known as butter potatoes) in this recipe because we don’t even have to peel them! We scrub them up good and cut them up.
STEP 2: Sauté it all those good veggies up in a little butter, then simmer them in chicken broth until everything is nice and tender.
STEP 3: When everything is soft and tender, break out your blender and give the whole thing a whirl until your soup is nice and smooth and then season it up to your liking with salt and pepper.
STEP 4: Now, you could ladle up exactly as is, but I like to make a quick little sour cream and horseradish drizzle to go on top, and then I give the whole thing a generous grinding of black pepper just for good measure.
Just because we are being so very very healthy doesn’t mean we aren’t entitled to a little zing.
Winter Vegetable Soup FAQ
Leeks are a thick long veggie that is part of the onion family and are available year round in your produce section. They have a gentler taste than regular white onions.
Leeks are famous for catching sand in dirt in their layers as they grow, so when you are ready to use them, chop off all but the light green and white part and cut them in half vertically. Now rinse them under water to get any of that grit out.
Leeks tend to be sold in bunches of two or three, so if you find yourself with a an extra leek, there are so many scrumptious ways to use them up. Use any leftover leeks in this warm and wonderful Potato Leek Soup. More in a sandwich mood? Try leftover leeks in this roast beef sandwich with leeks and Boursin cheese!
You can! Honestly, any kind of potato will work just fine (even sweet potatoes!). If you are using potatoes with a thin skin (like Yukon Golds or red potatoes) then you can simply scrub them and chop them up. If you are using potatoes with a firmer skin (like Idaho or russet potatoes) you will want to peel them before chopping.
It can! Simply reheat it slowly over medium low heat, adding a little water or chicken broth if it is too thick. If you are doing the sour cream horseradish topping you will want to add that at the last minute.
Pop it in the comments below and I will get back to you pronto!
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