Creamy Vegetable Soup
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The Seasoned Mom · by Blair Lonergan★ 5.0 (1)

Creamy Vegetable Soup

NUTRITION · PER SERVING60M COOK
CAL 7%·PRO 15%
CARBS 15G44% OF CAL
2G FIBER7G OTHER6G TOTAL SUGAR
FAT 6G38% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegetable soup loaded with potatoes, mushrooms, corn, and peas, finished with bacon and cheese. Hearty and warming.

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Nutrition & ingredients

Ingredients

serves 12
  • 3 slices thick-cut bacon, cut into 2-inch pieces
  • 1 tablespoon butter
  • 1 ½ cups peeled and diced carrots
  • 1 cup finely diced onion
  • ¾ cup diced celery
  • 2 cloves garlic, minced
  • ¼ cup all-purpose flour
  • 3 ½ cups chicken broth
  • 1 teaspoon each minced fresh rosemary, fresh thyme, and fresh parsley ((or about ¼ teaspoon of each dried herb))
  • 1 bay leaf
  • Kosher salt and pepper, to taste
  • 8 ounces sliced fresh mushrooms
  • 1 medium russet potato (about 6 ounces), peeled and cut into bite-size cubes
  • 2 cups whole milk, half-and-half or heavy cream, at room temperature
  • 1 cup frozen corn kernels
  • 1 cup frozen peas ((or sub with frozen cut green beans))
  • 6 ounces cubed Velveeta cheese or 1 ½ cups hand-grated cheddar cheese
PREP
15M
SODIUM
627MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.