Instructions:
- Prepare Your Ingredients: Start by chopping your onion, celery, carrots, and potatoes. Mince the garlic cloves, and set everything aside. This preparation step will make the cooking process smooth and easy.
- Sauté the Vegetables: In a large pot, melt the butter over medium heat. Once the butter has melted, add the finely chopped onion. Cook the onion until it’s soft and translucent, about 5 minutes. Then, add the chopped celery and carrots. Sauté the vegetables for another 5-7 minutes until they start to soften. Add the minced garlic and cook for another minute, stirring constantly to prevent burning.
- Thicken the Soup: Sprinkle the flour over the sautéed vegetables. Stir well to coat the vegetables with the flour. This step is crucial as it helps thicken the soup. Continue cooking for about 2 minutes to eliminate the raw flour taste.
- Add the Potatoes and Broth: Next, add the diced potatoes to the pot. Pour in the low-sodium chicken broth, stirring well to combine all the ingredients. Increase the heat to bring the mixture to a boil.
- Simmer: Once the soup is boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes. During this time, the potatoes will cook through, and the flavors will meld together beautifully.
- Blend for Creaminess: To achieve the creamy texture, you can use an immersion blender directly in the pot. Blend until the soup reaches your desired consistency—either completely smooth or with some chunks of vegetables for texture. If you don’t have an immersion blender, you can transfer portions of the soup to a regular blender, blending in batches. Just be sure to vent the lid slightly to avoid pressure build-up from the hot liquid.
- Season to Taste: After blending, taste the soup and add salt and pepper as needed. You can also add a pinch of your favorite herbs, like thyme or parsley, for extra flavor.
- Serve and Enjoy: Ladle the creamy vegetable soup into bowls and serve it hot. For an extra touch, garnish with freshly chopped herbs, a drizzle of olive oil, or a sprinkle of cheese.
Tips for the Best Creamy Vegetable Soup:
- Customize Your Vegetables: Feel free to swap in other vegetables like sweet potatoes, zucchini, or leeks to suit your taste.
- Dairy-Free Option: Replace the butter with olive oil and use vegetable broth instead of chicken broth to make this soup vegan and dairy-free.
- Leftovers: This soup stores well in the refrigerator for up to 3 days. Reheat it gently on the stove, adding a splash of broth or water if it thickens too much.
This creamy vegetable soup is more than just a meal; it’s a hug in a bowl. The combination of fresh vegetables and the rich, velvety broth creates a dish that’s comforting and filling, yet light enough to leave you feeling good. One bowl might not be enough, so don’t be surprised if you find yourself going back for seconds!
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