Mom’s Vegetarian Pot Pie Soup
Mom’s Vegetarian Pot Pie Soup is easy and delicious. No baking required, just some stove-top work.
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The video is of the original Mom’s Vegetarian Pot Pie, the one that started it all.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Recipe update
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!!).
Comfort food
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.
Serving suggestion
Serve it with some yummy homemade Buttermilk Biscuits or dinner rolls.
Uncommongoods
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Cast Iron Cooking
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Time saver
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.
Leftovers
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.
Which milk to use
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.
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Mom’s Vegetarian Pot Pie Soup Recipe
Mom’s Vegetarian Pot Pie Soup
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
Instructions
- Pierce the potatoes several times with a fork or knife, and microwave until cooked through, about 5-10 minutes, depending on the size of the potatoes and the power of the microwave. Allow potatoes to cool slightly so that you can handle them, and chop into ½-inch to 1-inch dice. Transfer cubed potatoes to a large bowl, and set aside.
- Heat a large pot or Dutch oven over medium-high heat, and add 1 tablespoon oil. Once the oil is hot, sauté the onions until starting to brown and caramelize, about 15-20 minutes. Add the carrots to the onions, and continue to cook, and until tender, about 5-7 minutes. Transfer cooked vegetables to the large bowl with the potatoes, and set aside.
- Reduce the heat to medium, and add the butter and 2 tablespoons oil to the same pot. When the butter has melted, stir in the flour and cook, stirring constantly for 1 minute. Slowly and gradually stir the milk, broth, thyme, salt, and pepper into the flour mixture. Continue to stir constantly as the sauce thickens. Stir in the white wine, and cook for an additional minute.
- Stir the cooked vegetables and the peas into the sauce, and cook on medium-low for 15 minutes, stirring occasionally. Taste for salt and pepper. Serve hot and enjoy!
Hello just got an IP any way this can be cooked in one?
Lisa, I haven’t tested it in the IP yet, but I bet it could work. I did work on a slow cooker version (I’d think the IP would be similar): https://lifecurrentsblog.com/slow-cooker-vegetarian-pot-pie/ . Here are all my IP recipes: https://lifecurrentsblog.com/Food/popular/pressure-cooker/ For the pot pie in the IP, I’d start the onion on the saute setting until starting to brown. Then I’d add in the veggies (including the potatoes but I’d add in the peas at the very end), broth, wine, spices and pressure cook until the potatoes are tender. I’d mix the butter flour and milk in a small bowl and add in after all the veggies had cooked, then finish it on the saute setting until it had thickened. Just stir in the peas until they are heated through. Probably make biscuits on the side instead of a puff pastry topping. Hopefully you can go with those basic instructions, as I haven’t had time to test it yet.
I’ll definitely work on an IP version! I love the idea.
Let me know if you try it; I’ll add your thoughts to my testing.
We were pretty happy with this recipe however I should have researched the # of T flour in a 1/2 c.
It’s 8 and only 4T of fat to make the roux. Should be equal parts. It came out way too thick. Will add more broth when heating up leftovers. Pleased with the taste though. Thanks