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The BEST Creamy Vegetable Soup Recipe | Easy Comfort Food Dinner Idea
Allison Bryant

Creamy Vegetable Soup

This comforting vegetable soup achieves a luxurious, velvety texture by harnessing the natural starchiness of potatoes and parsnips. Infused with aromatic leeks, fresh thyme, and a touch of double cream, this wholesome dish offers a sophisticated flavor profile that is both nutrient-dense and deeply satisfying. Perfect for healthy meal prep or a cozy family dinner, it is a restaurant-quality meal you can easily prepare at home.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Contemporary
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 stalks celery, chopped
  • 2 leeks, cleaned and sliced
  • 3 cloves garlic, minced
  • 2 large carrots, chopped
  • 2 large parsnips, peeled and chopped
  • 2 Maris Piper potatoes, peeled and cubed
  • 6 cups vegetable stock
  • 4 sprigs fresh thyme
  • 2 dried bay leaves
  • 1/2 cup double cream
  • Salt and black pepper to taste

Method
 

  1. Heat olive oil in a large heavy-bottomed pot over medium heat.
  2. Add onion, celery, and leeks; sauté until softened.
  3. Stir in the garlic and cook for one minute until fragrant.
  4. Add carrots, parsnips, and potato cubes to the pot and stir to coat in the aromatic oils.
  5. Pour in the vegetable stock, then add fresh thyme sprigs and bay leaves.
  6. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20-25 minutes until all vegetables are fork-tender.
  7. Remove the thyme stalks and bay leaves.
  8. Use an immersion blender to puree the soup until smooth and creamy.
  9. Stir in the double cream, then season with salt and pepper to taste before serving.

Notes

Ensure you wash the leeks thoroughly as they often trap soil between their layers. For a vegan-friendly version, swap the double cream for coconut milk or a plant-based heavy cream alternative. Store leftovers in an airtight container in the refrigerator for up to 4 days.