Rich and Creamy Root Vegetable Soup: Potato, Onion & Sweet Potato
Rich and Creamy Root Vegetable Soup: Potato, Onion & Sweet Potato
Ultimate Creamy Delight! How to Make Potato, Onion & Sweet Potato Soup – A Delicious Meal Replacement with 3 Root Vegetables!
We’ve made an incredibly creamy soup using potatoes, sweet potatoes, onions, and heavy cream. It’s a wonderful dish, especially for kids, as it’s a great way to ensure they eat a variety of vegetables. Perfect for a satisfying breakfast or a comforting meal.
Soup Ingredients- Potatoes 150g (about 1 medium)
- Sweet Potatoes 160g (about 1 medium)
- Onions 250g (about 1 medium)
- Butter 50g (about 3.5 Tbsp)
- Milk 400ml (about 1.7 cups)
- Heavy Cream 300ml (about 1.25 cups)
- Cheddar Cheese Slices 2
Crouton Ingredients- Bread Slices 3 (use crusts or leftover pieces)
- Bread Slices 3 (use crusts or leftover pieces)
Cooking Instructions
Step 1
Here are all the ingredients prepared for making a delicious vegetable cream soup. Fresh vegetables and rich dairy will combine to create a deep flavor.
Step 2
Peel and dice the potatoes, sweet potatoes, and onions into bite-sized pieces, about 2cm cubes. Cutting them into similar sizes is important for even cooking and a smooth texture.
Step 3
Melt 50g of butter in a pot over medium heat. Add the diced onions, potatoes, and sweet potatoes. Sauté for about 5-7 minutes until the vegetables become lightly golden brown, stirring occasionally to prevent burning. Sautéing the vegetables thoroughly helps caramelize their natural sugars, deepening the soup’s flavor and richness.
Step 4
Pour in 400ml of milk, scraping up any delicious bits stuck to the bottom of the pot. Stir well to combine with the sautéed vegetables.
Step 5
Bring to a simmer and cook for about 10-15 minutes, or until the vegetables are tender. Since they were already sautéed, they will cook relatively quickly. Test by piercing with a fork; they should be easily mashable. Covering the pot can speed up the cooking process.
Step 6
Carefully transfer the cooked vegetables and liquid to a blender or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Ensure there are no lumps for the best texture. If using a countertop blender, be cautious as the mixture is hot.
Step 7
Return the puréed vegetable mixture to the pot (if using a countertop blender) and stir in 300ml of heavy cream for an extra rich and velvety texture.
Step 8
Now, add the flavor enhancers: 2 slices of cheddar cheese and 2 tablespoons of grated Parmesan cheese for a savory depth.
Step 9
Reduce the heat to low and stir continuously while the soup simmers gently for about 3-5 minutes, until the cheese is fully melted and incorporated. Stirring is crucial to prevent the soup from sticking to the bottom of the pot.
Step 10
Season with salt to your taste. Remember that the soup will thicken as it cools, so aim for a slightly thinner consistency than you desire when serving. If the soup becomes too thick after cooling, you can thin it out with a little more milk when reheating.
Step 11
Let’s make some crispy croutons to accompany the soup! You can use 3 slices of bread, even if they are slightly stale.
Step 12
Cut the bread into roughly 1.5cm cubes. Cubes that are too small might crumble easily, so aim for a consistent, manageable size.
Step 13
Melt 1 tablespoon of butter in a dry frying pan over medium-low heat. Add the bread cubes and toss them frequently until they are golden brown and crispy on all sides. These homemade croutons will add a delightful crunch to your soup.
Step 14
Ladle the warm soup into serving bowls. Add a swirl of extra cream for a decorative touch. Serve immediately with the crispy croutons on the side for a wonderful contrast in texture. Leftover soup can be stored in an airtight container in the refrigerator and reheated in the microwave. If it’s too thick when reheating, add a splash of milk to achieve your desired consistency.
