Name: How to Make a Basic Creamy Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 6
Cuisine: British
Ingredients: 1 medium potato peeled & cubed roughly (if you want a really thick soup add 2 potatoes, but this is a nice consistency!); 4 cups or 950 ml of vegetable stock; 1.5 cups or 350 ml milk; 1 medium onion chopped; 1 - 2 lbs or 450 g - 900 g of your chosen vegetable Cut to same size as your potatoes.; 1 tablespoon of butter optional; Salt & pepper to taste. at the end

How to Make a Basic Creamy Soup - Use this basic recipe and create your favourite soups. Always easy to swap and add extras such as bacon bits or different veggies etc. Try it!

I've seen so many fancy recipes to make soup, with all kinds of ingredients and complicated instructions, but I never managed to find a 'basic' recipe for a good, decent, easy soup, which I could use to make different flavours of soup, so I decided to make my own recipe!

Here, I made the soup recipe using butternut squash and it was delicious!

This recipe is a foundation one, by that, I mean, you use the ingredients listed, and add the vegetable or vegetables of your choice. The possibilities are endless, and when it comes down to the tasting, the main vegetable is the star of the show!

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No cans, no strange ingredients, just a pure and simple, easy to make recipe, which you can save and use anytime.

To give you an idea of the different flavors I have made with this recipe, cauliflower, butternut squash, pumpkin, leek & potato, broccoli, tomato, carrot & parsnip... The sky's the limit with where you want to take this soup. Stick to the basic recipe and add the main vegetable of your choice.

It is a thickish creamy soup, about the consistency of pouring yoghurt, and so delicious I hope this recipe finds its way into your recipe files and you use it for many years to come.

It is also VERY budget-friendly and freezer friendly too! Perfect.

Table of Contents 📋 hide

7) How to Make a Basic Creamy Soup

8) Delicious Soup Recipes

Prep Time

5 minutes

Cook Time

20 minutes

Yield

Roughly 6 soup bowls

Ingredients

1 medium potato peeled & cubed roughly (if you want a really thick soup, add 2 potatoes, but this is a nice consistency!)
4 cups or 950 ml of vegetable stock
1.5 cups or 350 ml milk
1 medium onion chopped
1 - 2 lbs or 450 g - 900 g of your chosen vegetable Cut to same size as your potatoes.
e.g. broccoli, butternut squash, carrot, parsnip, cauliflower, fresh garden peas...
1 tablespoon of butter (optional)
Salt & pepper to taste.(at the end)

I have not used any canned soups etc, it is not necessary! Let your main vegetable be the star of the show and save your money!
I sometimes add a leek or celery stick chopped when I saute the onions, other than that, the star of the soup remains the main vegetable ingredient.

Instructions

1. In the large pan you will use for the soup, saute the onion, then add everything except the milk to the pan and cook until potato and vegetables are soft and cooked through.

2. Transfer everything to a blender and puree, then return to the stove and add your milk and bring to a gentle simmer.

It is at this point you may freeze the soup once cooled down, BEFORE you add the milk.

When ready to serve, defrost, add to pan then follow on at STEP 3. It freezes really well.

3. Once brought back to simmer, add 1 tablespoon butter (to give it a nice shine), salt & pepper to season.

Taste the soup first before you add the seasoning!

Optional for a nice finishing touch:

In a small pan, fry (no oil) some chorizo cubes or bacon until crispy for sprinkling on the top, and swirl some sour cream if you like. Or simply add some of our easy homemade parmesan croutons. Delicious!

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