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Monday, January 20, 2014

Vegetable Cream Soup


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Vegetable Cream Soup
Amy's Corner
With the below freezing temperatures and snow outside, there's nothing I like more than cuddling up inside with a hot bowl of soup! This easy vegetable soup is flavorful and hearty.  Not only is it delicious--even the kids will enjoy it and not even realize they are eating their vegetables! If you have left overs don't worry--this soup is great heated up the next day too. This recipe serves 8-10.

Making the soup:
1 cube butter (1/2 cup)
1 yellow onion, chopped
4 cloves garlic, cut in half (or use bottled minced garlic)
10 medium carrots, chopped
10 medium celery stalks, chopped
4 large potatoes
12 cups chicken broth
1 cup half and half
1 tbsp. oregano
2 tsp. pepper
2 tsp. fresh parsley

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Heat butter in a large soup pot.  Put the celery, onion and garlic in the pot.  Simmer until vegetables are translucent, 5-7 minutes.  Put the chicken broth, carrots and potatoes and seasonings in the pot.  Bring to a boil and boil for 20 minutes or until vegetables are tender.  Take off heat and slightly cool.  Puree in a blender in portions until all is blended and put back in the pot.  Heat and stir in the half and half.  Season to taste.  Eat cuddled up in a blanket in front of a toasty fire!

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hearty vegetable soup recipe yummy vegetable soup recipe easy vegetable soup recipe quick vegetable soup recipe

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