Description

This Veggie Pot Pie Soup transforms a comfort classic into a quick and creamy one-pot dinner. With hearty potatoes, tender mixed vegetables, and a rich, velvety broth, it’s a nourishing twist on pot pie that’s both an easy dinner idea and a cozy favorite. Whether you’re hunting for meatless meal ideas or healthy snacks that double as dinner, this easy recipe is the ultimate food idea for cooler days.

Ingredients

6 tablespoons butter

1 yellow onion, chopped

3 cloves garlic, minced

2 large carrots, diced

2 cups diced potatoes (Yukon Gold or Russet)

1/4 cup all-purpose flour

4 cups vegetable broth

1 cup whole milk

1/2 cup heavy cream

1 cup frozen peas

1 cup frozen corn

1 cup green beans, chopped

1 teaspoon dried thyme

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons chopped parsley

1 cup seared biscuit chunks or croutons (optional, for topping)

Instructions

1. Melt butter in a large soup pot over medium heat. Add chopped onions and sauté for 5 minutes until soft and translucent. Stir in minced garlic and cook for another 30 seconds.

2. Add carrots and potatoes, cook for 6-8 minutes. Sprinkle in flour and stir to coat the veggies evenly. Let it cook for 1 minute to remove raw flour taste.

3. Gradually pour in vegetable broth, stirring constantly. Bring to a gentle boil, then reduce heat and simmer for 10-12 minutes until potatoes are tender.

4. Stir in whole milk and heavy cream. Add peas, corn, and green beans. Season with thyme, salt, and pepper. Simmer 5-7 minutes more.

5. Taste and adjust seasoning. Stir in fresh parsley and serve hot with biscuit chunks or croutons if desired.

Notes

For a vegan version, substitute butter with olive oil and use plant-based milk and cream.

Biscuit chunks add a nostalgic pot pie texture, but the soup is just as good without them.

Add a splash of broth when reheating to maintain creaminess.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1.5 cups
Calories: 320
Sugar: 6g
Sodium: 580mg
Fat: 19g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 5g
Protein: 6g
Cholesterol: 55mg

Keywords: veggie pot pie soup, vegetarian dinner, creamy soup, healthy soup, easy dinner recipe