Creamy Vegetable Soup
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Barefeet in the Kitchen · by Mary Younkin★ 5.0 (3)

Creamy Vegetable Soup

NUTRITION · PER SERVING25M COOK
CAL 14%·PRO 25%
CARBS 32G45% OF CAL
3G FIBER18G OTHER10G TOTAL SUGAR
FAT 13G42% OF CAL
6G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A creamy vegetable soup with corn, potatoes, bell peppers, and cheese in a rich broth. Hearty and comforting on its own.

mainamericansoup
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Nutrition & ingredients

Ingredients

serves 10
  • 2 tablespoons butter
  • 1 small yellow onion (chopped into ¼ inch pieces, about 1 cup)
  • 4 celery ribs (sliced thin, about 1 cup)
  • 2 large Yukon golden potatoes (chopped into ½ inch pieces, about 2 cups)
  • 4 teaspoons chicken bouillon ((I use Better than Bouillon chicken base.))
  • 4 cups water
  • ⅓ cup all purpose flour
  • 4 cups milk (divided)
  • 15 ounces canned cream-style corn
  • 15 ounces canned corn (drained)
  • 1 medium green bell pepper (chopped into ½ inch pieces, about 1 cup)
  • 1 medium red bell pepper (chopped into ½ inch pieces, about 1 cup)
  • 2 teaspoons dried parsley
  • 1 teaspoon freshly ground black pepper (adjust to taste)
  • kosher salt (ONLY if needed, adjust to taste)
  • 2 cups freshly shredded cheddar cheese
PREP
5M
SODIUM
606MG
ESTIMATE
COMPLETE

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