Easy Creamy Vegetable Soup - No Added Broth - The Hillbilly Kitchen

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

vegetable broth

🥗Healthier: water + herbs

💰Cheaper: water

Water is cost-effective and can be flavored with herbs.

Welcome to the Hillbilly Kitchen; today we're making creamy vegetable soup.

Use a 20 oz package of frozen mixed vegetables, a California mix with carrots, broccoli, and cauliflower.

Peel and cut a medium Russet potato into small pieces to help it cook quickly and thicken the soup.

Add enough water to cover the vegetables completely.

Season with 1 tablespoon of sugar (optional), 1/2 teaspoon of black pepper, 1 teaspoon of salt, and 1 tablespoon of onion powder.

Add 1 stick of butter to the pot.

Mix everything together and bring to medium-high heat until it boils.

Once boiling, reduce heat to medium and stir occasionally.

As the vegetables cook, use a potato masher to mash them up to speed up cooking and help thicken the soup.

After about 10 minutes of boiling, check the vegetables for tenderness; they should be soft enough to mash.

Continue mashing the vegetables until they are mostly broken down, leaving some chunks if desired.

If the soup is too watery, let it simmer longer to reduce the liquid.

Taste the soup to adjust seasoning; add more salt, pepper, or sugar if needed.

Blend the soup using a hand blender until desired consistency is reached.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens