Mom’s Vegetarian Pot Pie Soup - Easy Recipes

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Thursday, April 25, 2019

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.
Full instructions recipe visit:

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