Nourishing Soup Series: Dilly Cream of Potato/Vegetable {Printable Recipe}

  • Author: Katie Kimball
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 4-6


This recipe is one way to make a cream of vegetable soup, but please switch it up based on the recommendations and basic structure in the post. Have fun with it!


  • 3 Tbs. fat of choice
  • 1 leek, chopped
  • 1 clove garlic, minced
  • 4 medium potatoes, diced
  • (optional carrots)
  • 4 c. chicken stock
  • 1 scant Tbs. salt
  • 1/4 tsp. pepper
  • 2 c. broccoli (or more)
  • (optional cauliflower)
  • 4 c. milk, reserve 1/2 cup to mix with starch
  • 1 tsp. dill
  • 1 Tbs. fresh parsley
  • (marjoram and tarragon are also nice in place of dill)
  • 36 Tbs. arrowroot starch
  • 1/21 pound green beans, trimmed and cut
  • 12 packed cups chopped leafy greens
  • Other options for veggies:
  • cabbage
  • zucchini
  • turnips
  • what else is in your fridge?


  1. Melt fat in large pot.
  2. Saute leek over medium heat (or anything else from the Allium family), stirring occasionally while dicing potatoes. When the saute is nicely aromatic and a bit limp, add garlic if using, stir for one minute, then add the potatoes.
  3. Pour in the broth to cover and salt (Use the code kitchenstewardship for 15% off of your first purchase), at least a teaspoon per quart of liquid total (including milk) and pepper.
  4. Add any dense veggies: broccoli, cauliflower, carrots. Balance in a steamer basket if you choose or just boil in the broth. Bring to a boil and reduce the heat to a simmer for 10-15 minutes or until vegetables are soft.
  5. Pour in 3 1/2 cups of milk and seasonings; add green beans.
  6. Bring to a boil and simmer for at least 5 minutes, then add the greens. Whisk starch and 1/2 cup cold milk (no need to measure, just eye it up) thoroughly, bring the soup back to a boil and pour starch mixture in while stirring constantly over medium to medium-high heat.


* Refrigerate to store for up to a week. Freezes pretty well as long as you don’t mind the potatoes falling apart a bit. Reheat to serve.

* Adding peppers will change the flavor a great deal, but if you want to make a Mexican style creamy soup, add diced peppers when you are sauteeing the onions, and try chili powder and cumin in place of the herbs.

* You can do just about anything with this framework recipe. Add cheese for a cheesy chowder, ham or sausage too for a hearty main dish, or puree it gently for kids who won’t eat veggies they can see.