Kirbie's Cravings

Creamy Vegetable Soup

This creamy vegetable soup is very simple, but it’s hearty and full of vegetables. Unlike a cream-based soup, the broth is lighter, with just enough milk added to give it a light creamy flavor and texture. This recipe is the one my mom made for us growing up and it’s still one of my favorite vegetable soup recipes to make.

close-up photo of a spoonful of creamy vegetable soup

A lot of my recipes are inspired by the ones my mom made for us growing up and this creamy vegetable soup is one of my favorites. It has lots of vegetables, a light broth and a touch of creaminess from some milk that is added at the end of the cooking time. I like to make this soup when it’s cold or when I’m feeling under the weather. It’s always comforting and delicious.

It’s not a heavy soup like other creamy soups that are made with flour and cream to thicken the broth and I think that’s what I like best about it. It’s nice as a light lunch or dinner with some bread on the side. It’s also very easy to make.

photo of chopped vegetables on a cutting board

Ingredients

  • Chicken broth
  • Potatoes
  • Carrots
  • Onion
  • Cabbage
  • Green Beans
  • Whole milk

You want to make sure all of the vegetables are cut into a similar size so they cook evenly.

overhead photo of a simmering pot with vegetables

All you do is add all of the vegetables and chicken broth in a large pot. Bring it to a simmer, cover the pot, and let the vegetables cook in the broth until they’re tender.

I like to keep the lid slightly askew on the pot so it doesn’t boil over. Once the vegetables are tender add the milk and stir to combine.

photo of the milk being poured into the pot of soup

What kinds of potatoes are best for soup?

I prefer a waxy potato for soup because they keep their shape better as they simmer. Yukon golds are a good choice. Starchier potatoes, like russets, tend to break down when they’re simmered so I would avoid those.

overhead photo of a pot of creamy vegetable soup

Can I use a different kind of milk?

I think whole milk is best for this vegetable soup because it has a higher fat content but isn’t as thick or rich as cream. If you use 2% or fat-free milk you’ll miss out on the creaminess, so I wouldn’t use those. I haven’t tested this recipe with non-dairy milk so if you try it please let me know how you liked it in the comments.

Can this vegetable soup be made ahead?

Yes, you can make this soup ahead if you leave out the milk. So, simmer the vegetables until they are tender and then store the soup in an airtight container. It will keep in the refrigerator for up to three days or you can freeze the soup for up to three months.

When you are ready to reheat the soup, bring it to a simmer and then add the milk before you serve it.

photo of a bowl of creamy vegetable soup

More Homemade Soup Recipes

photo of a bowl of soup with a spoon

Mom’s Creamy Vegetable Soup

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: American
This is a soup we ate often growing up. It’s loaded with fresh vegetables and some milk added at the end of the cooking time adds a lot creaminess.

Ingredients

  • 3 1/2 cups chicken broth
  • 2 potatoes cubed
  • 2 carrots cubed
  • 1/2 brown onion diced
  • 1/4 head of cabbage diced
  • 1/2 cup green beans cut into similar length of other ingredients
  • 1 cup whole milk

Instructions

  • In a large pot, add chicken broth, potatoes, carrots and onions. Bring to medium boil and then simmer for several minutes until vegetables are tender. Put the lid on to keep the soup from evaporating, but keep the lid slightly ajar so that the broth does not boil over.
  • Add in cabbage and green beans and cook a few more minutes. Add salt and pepper to taste. At the very end, add in the milk. Bring to a low boil and then turn off heat. Serve immediately.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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108 comments on “Creamy Vegetable Soup”

  1. For the past 10 years, my partner and I have made homemade macaroni and cheese every Thanksgiving.  It is the only time we make it all year and we LOVE it and look forward to the whole process each fall.  

  2. I tweeted here:  https://twitter.com/MsTofuFairy/status/615979500057268224 

  3. My favorite love of dairy recipe is my crawfish potato soup with shredded cheese on top. My grandmother would make this all time to keep out the cold and now I make it all the time as it just tastes so good. 

  4. My favorite is a sour cream cheese potato casserole that my Grandmother cooked often. We still fix one every now and then.

  5. I always love to try new recipes

  6. one of my kids fav dishes is a taco dip made with cottage cheese and cream cheese , now they make it for there family

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