Pot Pie Soup Recipe Packed with Healthy Vegetables
Veggie Pot Pie Soup is a creamy, comforting one-pot meal filled with carrots, potatoes, peas, and cozy herbs—everything you love about pot pie, without the crust.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
Ingredients
Scale
2 tbsp butter or olive oil
1 onion, diced
2 carrots, sliced
2 celery stalks, sliced
2 cloves garlic, minced
1 cup mushrooms, sliced
1/4 cup all-purpose flour
4 cups vegetable broth
2 Yukon Gold potatoes, diced
1 cup milk or cream (dairy or non-dairy)
1 cup frozen peas
1/2 cup frozen corn
1/2 cup green beans
1 tsp fresh thyme or 1/2 tsp dried
Salt and black pepper to taste
Instructions
- Heat butter in a pot over medium heat. Sauté onion, carrots, and celery for 5–7 minutes.
- Add garlic and mushrooms, cook 3–4 minutes.
- Stir in flour and cook for 1–2 minutes.
- Slowly add broth while stirring.
- Add potatoes and simmer 15–20 minutes until tender.
- Stir in milk, peas, corn, and green beans. Simmer 5 more minutes.
- Season with thyme, salt, and pepper.
- Serve hot with bread or biscuits.
Notes
Add milk or cream after simmering to prevent curdling. Stir often to avoid sticking. Soup thickens as it sits.