Hearty Cream of Vegetable Soup
A warm and satisfying cream of vegetable soup, naturally thickened by potatoes and hot cream, ideal for colder weather.
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Instructions
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Cut carrots, celery, turnip, and potato into ½ to 1-inch pieces.
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Heat butter in a heavy-bottomed soup pot over low-to-medium heat.
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Add onion, garlic, and all vegetables except potato; cook for 2-3 minutes until onion is translucent, stirring.
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Add wine and cook for 1-2 minutes until reduced by half.
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Add vegetable stock, bring to a boil over medium-high heat. Lower heat and simmer for 5 minutes. Add potato and simmer another 15 minutes until potatoes are soft.
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Remove from heat, cool briefly, then purée the soup in batches in a blender until smooth.
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Return puréed soup to the pot, bring to a simmer, and adjust thickness with more broth if needed.
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Season with salt and white pepper. Stir hot cream into the soup just before serving.