Mom’s Vegetarian Pot Pie Soup
This post is sponsored by UncommonGoods but my opinions are my own. Thanks so much UncommonGoods, I love all my new kitchen goodies!
The video is of the original Mom’s Vegetarian Pot Pie, the one that started it all.
This post may contain affiliate links. I earn a small commission for my endorsement, recommendation, testimonial, and/or link to some products or services from this website. Your purchase helps support this blog at no additional cost to you and allows me to continue bringing you delicious recipes and great information. For more information see here.
If you’d rather skip my helpful tips, tricks, essential cooking information, and delicious similar recipe ideas – and get straight to this recipe – simply scroll to the bottom of the page where you can find the printable recipe card. It’s right there with a pretty bright yellow background.
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.
If you aren’t familiar with UncommonGoods, now’s a great time to get to know them (you know, with Christmas gift giving coming and all).
They carry really cool and unusual things. Especially if you’re a kitchen fanatic like me, you’ll find tons of stuff to get excited about. See their cool kitchen goodies here.
This time around I picked up some fabulous things for making dinners prettier and easier. I got a custom-made Cast Iron Cooking Set that included a pot, a skillet, a lid that fits both, a rustic reclaimed wooden trivet, and a metal mesh to clean the cookware.
I also picked out a Set of 5 Ceramic Nesting Serving Bowls.
But, they don’t stop at just kitchen goods. No, they have tons of cool, unusual, beautiful, and fun products. Check out their great gift ideas for Christmas. And their really cool stocking stuffer ideas here. I’ll be doing most, if not all of my Christmas shopping here.
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.
Don’t forget to hop over to Uncommon Goods and see what cool things you can find! And if you find something cool, leave me a comment and let me know what you found!
If you like seeing my recipes, connect with me on your favorite social media channel for recipes, photos, and much, much more:
Mom’s Vegetarian Pot Pie Soup Recipe
Mom’s Vegetarian Pot Pie Soup
- 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
- 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!
Soup serves 4-6 servings depending on how much you eat