Mom’s Vegetarian Pot Pie Soup

Name: Mom’s Vegetarian Pot Pie Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Ingredients: 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

October 9, 2017 by Debi 24 Comments

This post is sponsored by UncommonGoods but my opinions are my own. Thanks so much UncommonGoods, I love all my new kitchen goodies!

Mom’s Vegetarian Pot Pie Soup is a spin-off from my Vegetarian Pot Pie recipe, it’s one of the most popular recipes I have (and for good reason!)! I love it, and it’s the kind of recipe I really wanted when I turned vegetarian all those years ago (wow, it was 28 years ago!!). And I’ve gotten tons of comments both here on the blog and on Pinterest about how much people love it! It’s comfort food that reminds me of being a kid.

Mom’s Vegetarian Pot Pie Soup is easy and delicious. No baking required, just some stove-top work. Serve it with some yummy homemade Buttermilk Biscuits or dinner rolls.

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As I was making the Pot Pie Soup this time, it occurred to me that frozen peas and carrots, you know the bag with the carrots and peas mixed together, would be a great time saver so you don’t have to peel and slice the carrots. If you do go the frozen carrots & peas way, just add them all at the end where I say to add the peas. Since the carrots are already cooked in that bag, no need to add them right after the onions have cooked.

As the soup sits it will thicken, so if you have leftovers, you may want to thin it a little more with some more milk. As with all of my recipes, use the milk that makes you happy. I prefer whole milk for this, as it makes a nice rich soup. If you want to use a lower fat milk it’ll be thinner but lower in calories. Also, I’ve made this with plant-based milks and it’s great. Use a neutral flavor plant-based milk like soy or plain almond.