Creamy Vegetable Soup

Janet’s Applachian Kitchen

By Janet Crow

Guest Columist

Fall always reminds me of some of my favorite comfort foods, especially soup. As soon as cooler weather hit I can remember my Grandmothers and my Mama and Daddy pulling out the soup pots and fixing up some of the best meals. The smell of soup cooking on the stove and cornbread in the oven was, and still is, a favorite of mine.

This soup is delicious, you can put pretty much anything you have leftover in the fridge as I did, or whatever your family enjoys in the soup. Don’t forget the cornbread to sop up every last drop. For more family recipes, follow me on Facebook at

Creamy Vegetable Soup (approx. 4 servings):

2 T. butter

1 large onion, chopped

2 large carrots, peeled and chopped

1 stalk celery, chopped

1/2 red bell pepper, chopped

4 – 5 C. chicken stock

15 oz. can green beans, drained (I used leftover green beans from last night)

1 1/2 C. frozen whole kernel corn

1 1/2 C. frozen peas

1 large potato, washed and cut into 1” cubes

4 oz. fresh baby spinach

1 bay leaf

1/2 tsp. garlic powder

1/4 tsp. cayenne pepper

salt and pepper to taste

hot sauce to taste (optional)

Thickening base:

2 T. butter

2 T. flour

1 C. milk

In a dutch oven, melt 2 T. butter over med. high heat. Add the onion, carrots, bell pepper and celery, cook for 6-7 minutes till onions are translucent and tender. Add 4 C. of the chicken broth along with the green beans, corn, peas and potato. Reduce the heat to med. low, add in the bay leaf, cover and cook for 20 minutes.

In a small pot make the thickening base; melt the other 2 T. butter over med. high heat, whisk in the flour and cook for 30 seconds. Whisk in the milk and cook, stirring until it begins to thicken. When it sticks to the back of spoon, remove from heat.

Stir this mixture into the soup. Cook for 5 minutes and the soup will become creamy, but not thick. You can add more stock if you would like, or leave as is just depends on how much broth you like in your soup. We like a lot. Stir in the garlic powder, cayenne pepper, salt and pepper. Add the spinach and cook until the spinach has wilted. Remove the bay leaf and add a few dashes hot sauce before serving.
Janet’s Applachian Kitchen
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