Description

Veggie Pot Pie Soup is creamy, cozy comfort food in a bowl—tender potatoes, carrots, peas, and corn in a rich herb “gravy” that tastes like classic pot pie without the crust. This easy soup uses simple pantry staples and finishes silky with milk for a hearty vegetarian dinner. Serve with biscuits or puff pastry croutons for the full pot pie vibe.

Ingredients

Scale

3 tbsp butter (or 2 tbsp olive oil)
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced (optional)
4 cloves garlic, minced
3 tbsp all-purpose flour (or GF flour blend)
5 cups vegetable broth (low-sodium)
2 cups Yukon Gold potatoes, diced
1 tsp dried thyme
1/2 tsp dried sage (or 1 tsp poultry seasoning)
1 bay leaf (optional)
1 tsp kosher salt (to taste)
3/4 tsp black pepper
1 1/2 cups milk (whole or 2%)
1 cup frozen peas
1 cup frozen corn
Optional add-ins: 2 cups broccoli florets, 8 oz mushrooms, 2 tbsp nutritional yeast
For serving: biscuits, puff pastry croutons, crackers, or crusty bread; chopped parsley

Instructions

1. Melt butter in a large pot over medium heat and sauté onion, carrots, and celery until softened
2. Add garlic and cook 30 seconds until fragrant
3. Sprinkle flour over vegetables and stir 1–2 minutes to form a roux
4. Slowly whisk in vegetable broth until smooth, then add potatoes, thyme, sage, bay leaf, salt, and pepper
5. Simmer gently until potatoes are fork-tender
6. Stir in milk, then add peas and corn and simmer until hot and creamy
7. Remove bay leaf, taste and adjust seasoning, and mash a few potato pieces for extra thickness if desired
8. Serve with chopped parsley and biscuits or puff pastry croutons

Notes

Yukon Gold potatoes give the creamiest texture; russets thicken faster but break down more
Cook the roux for 60–90 seconds to prevent raw flour taste
Add frozen veggies near the end so peas stay bright and don’t overcook
Too thin? Simmer uncovered 5–10 minutes or add a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water)
Too thick? Loosen with broth or milk a splash at a time
For vegan, use olive oil and unsweetened oat milk; thicken with cornstarch instead of flour
Soup tastes flat? Add more pepper, a pinch of salt, and a tiny splash of vinegar or lemon
Store 4 days in the fridge; reheat gently and add a splash of broth if needed
Freeze up to 2 months; stir well after reheating to recombine

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 3/4 cups
Calories: 320
Sugar: 7 g
Sodium: 620 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 5 g
Protein: 9 g
Cholesterol: 30 mg

Keywords: Veggie Pot Pie Soup, vegetable pot pie soup, creamy vegetable soup, pot pie soup, vegetarian soup, cozy soup, one pot dinner