One-Pot Creamy Vegetable Soup

This One-Pot Creamy Vegetable Soup is a comforting, hearty blend of tender potatoes, sweet carrots, fragrant herbs, and a silky, nourishing broth — all made in a single pot for easy cleanup and cozy vibes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 bowls

Course: Soup

Cuisine: American

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

2 tbsp olive oil or butter
1 medium onion, chopped
3 cloves garlic, minced
2 large carrots, sliced
3 medium potatoes, diced
2 stalks celery, chopped
6 cups vegetable broth or chicken broth
1 tsp dried thyme or Italian herbs
to taste salt and pepper
1 cup milk or cream
2 tbsp cornstarch
as needed chopped fresh parsley for garnish

Equipment

large soup pot
cutting board
chef's knife
wooden spoon
small bowl for mixing cornstarch and milk

Method

Heat oil in a large pot and sauté onion, garlic, carrots, and celery until softened.
Add diced potatoes, broth, thyme, salt, and pepper. Bring to a boil, then reduce to a simmer. Cook 15–20 minutes until potatoes are tender.
In a small bowl, mix milk with cornstarch. Stir into the soup and cook for 5 minutes until thickened.
Taste and adjust seasoning. Garnish with parsley and serve hot with bread or salad.

Nutrition

Calories: 220kcalCarbohydrates: 28gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 15mgSodium: 720mgPotassium: 650mgFiber: 4gSugar: 6gVitamin A: 8800IUVitamin C: 12mgCalcium: 110mgIron: 1.5mg

Notes

For a dairy-free version, substitute cream with coconut milk. Yukon Gold potatoes yield the best texture. Add shredded cheddar at the end for extra richness. Be sure to cut vegetables evenly and avoid overcooking the potatoes.

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