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Winter Vegetable Soup

by Laura

At Christmastime, there was a potluck lunch at my work. One of my fellow co-workers brought in this winter vegetable soup and it was amazing. I had to get the recipe.

This soup includes potatoes, celery, carrots, zucchini and corn. My family isn’t big on zucchini unless it’s hidden in baked goods, so I left it out when I made this soup. I just adjusted the other vegetables to compensate for the zucchini. However, I think the zucchini in this is delicious.

Winter Vegetable Soup | realmomkitchen.com

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Winter Vegetable Soup | realmomkitchen.com

Winter Vegetable Soup


Ingredients

Scale
  • 1 cup diced onion
  • 1/2 cup diced celery
  • 2 Tbsp butter
  • 23 potatoes, diced into 1/2 inch cubes
  • 1 cup diced carrots
  • 2 cups water
  • 1 cube or 1 tsp beef bouillon
  • 1 tsp salt
  • 1/2 tsp crush basil
  • pepper to taste
  • 1 1/2 cups zucchini, quartered and sliced
  • 1 cup frozen corn
  • 1 cup evaporated milk, divided
  • 1 tbsp flour
  • 1/2 cup shredded sharp cheddar cheese

Instructions

  1. In a stock pot, saute onion and celery in butter just until tender. Add in the potatoes, carrots, water, bouillon, salt, basil, and pepper.
  2. Bring to a boil. Reduce to a simmer, cover and cook for 20 minutes or until potatoes are tender. Add in the zucchini and frozen corn.
  3. Add in 2/3 cup of the evaporated milk. With the remaining 1/3 cup evaporated milk, mix in 1 tbsp flour and into pot. Stir in and cook until it begins to thicken. Remove from heat and mix in cheese until melted. Serves 4-6.
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