Cream of Vegetable Soup

    1 hour 25 minutes

    I recommend dicing the vegetables into small pieces, it only takes a short while longer but will save time when cooking.

    10 people made this

    Serves: 8 

    • 2 medium onions, chopped
    • 2 cloves of garlic, crushed
    • 2 medium leeks, diced
    • 2 large potatoes, diced
    • 4 medium carrots, diced
    • 3 cups (750ml) vegetable stock
    • 3 cups (750ml) milk
    • mixed herbs and seasoning to taste

    Preparation:15min  ›  Cook:1hour10min  ›  Ready in:1hour25min 

    1. Place onions, garlic, leeks, potatoes and carrots into a large pot with butter/margarine on medium heat - sweat off until softened for about 10 - 15 minutes.
    2. Add the liquids (stock and milk) and simmer for approx 45 minutes.
    3. Add the herbs and seasoning to taste and cook through for a further 10 minutes. Liquidise or use a hand held blender and then heat through once more.
    4. Serve with fresh bread and enjoy!

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    Reviews in English (4)


    Altered ingredient amounts. I used less milk and it was still as nice. I replaced 1/2 the milk with more water.  -  20 Jun 2011  (Review from Allrecipes UK & Ireland)


    very nice used more stock and used peas instead of leeks and used garlic granules and left it alone after putting the herbs in for 10 mins longer  -  15 Oct 2013  (Review from Allrecipes UK & Ireland)


    i've made this soup several times and it always curdles on me. Any suggestions  -  29 Mar 2015  (Review from Allrecipes UK & Ireland)