Basic Cream of Vegetable Soup

Save Recipe
  • Level: Easy
Share This Recipe


3 tablespoons unsalted butter

1 cup chopped onion

1 potato, peeled and diced

2 cups water or chicken stock

1 1/2 cups steamed vegetables, i.e. carrots, broccoli, spinach, or peas

Salt and pepper

1/2 cup heavy cream

Serving suggestions: French bread and a salad


  1. In a large saucepan, melt butter over medium heat. Add the chopped onion and cook until tender without browning. Stir in diced potato and liquid. Bring to a boil and simmer until potato is tender. Stir in your steamed vegetable of choice and return to a simmer. Puree the soup in batches in a blender and return to saucepan. Leave 1 cup of vegetables not pureed if a chunkier soup is preferred. Season soup with salt and pepper and finish with heavy cream. Serve warm with French bread and a salad.