Creamy Vegetable Soup | Easy One-Pot Dinner

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.

Chop up celery, onions, and carrots using a food chopper.

Use a larger chopper for bigger vegetable chunks.

Chop onions into quarters and then into smaller pieces.

Chop carrots into small pieces using the chopper.

Heat a stock pot over medium-high heat and add 2 tablespoons of butter to melt.

Add chopped carrots, onions, and celery to the pot and sauté for 5 to 7 minutes until soft.

Peel and chop russet potatoes into chunks.

Use the chopper to slice the potatoes into uniform pieces.

Chop broccoli into bite-sized pieces using the chopper.

Add chopped broccoli and potatoes to the sautéed vegetables in the pot.

Pour in 8 cups of chicken broth and stir to combine.

Add 1 teaspoon of salt and 1/2 teaspoon of black pepper to the pot.

Bring the mixture to a boil, then cover and reduce heat to medium to simmer for about 15 minutes until veggies are soft.

While the soup is simmering, shred cheddar cheese using a shredder tool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens