Mom’s Vegetarian Pot Pie Soup

Mom’s Vegetarian Pot Pie Soup is easy and delicious comfort food that the whole family will enjoy. No baking required, just some stove-top work.

3 medium Yukon gold potatoes
3 tablespoons olive oil divided use
1 large onion finely chopped
6 medium carrots peeled and sliced ¼-inch thick about 1 ½ cups
2 tablespoons unsalted butter
½ cup all-purpose flour
2 cups milk
2 cups vegetable broth
1 ½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
1 teaspoon dried thyme
¼ cup white wine
3/4 cup frozen peas thawed

1. Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside.
2. Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.
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