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Creamy Vegetable Soup

This Creamy Vegetable Soup is packed with Summer Vegetables, including green beans, green onions, peas, and carrots. It’s simple to throw together, quick to cook, and the perfect blend of light and fresh flavors.
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Course: Appetizer, Main Course, Soup
Cuisine: Finland, Finnish
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 5 servings

Equipment

  • Pressure Cooker (Optional)

Ingredients

  • 2 cups water
  • 1 ½ cups golden Potatoes, peeled and cubed (about 2 small potatoes)
  • 10 Baby carrots, about 1 cup, chopped in rounds
  • 2 bunches Green onions, green parts chopped into rounds (whites discarded)
  • 4.5 oz about 1 cup Green beans, chopped
  • ½ tsp Salt
  • ¼ tsp White pepper
  • 3 tbsp Butter
  • 1 cup Half and half
  • 3 tbsp Flour
  • 1 cup Green peas, frozen

Instructions

Stovetop Instructions

  • Heat the water in a large pot until it boils.
  • Add the potatoes, carrots, green onions, green beans, salt, white pepper, and butter and boil uncovered until tender, about 10 minutes.
  • In a small bowl, combine half and half, flour, and whisk until there are no chunks of flour left.
  • Add the peas and half and half to the simmering soup and cook until it’s slightly thickened, about 5 minutes. Serve and enjoy!

Instant Pot Instructions

  • Put water, potatoes, carrots, green onions, green beans, salt, white pepper, and butter in the liner of the Instant Pot.
  • Put the lid on and turn the pressure to HIGH for 6 minutes. When the cook cycle is complete, perform a quick release.
  • In a small bowl, combine half and half, flour, and whisk until there are no chunks of flour left.
  • Turn the Instant Pot to Saute and bring the soup to a simmer. Add the peas and half and half to the simmering soup and cook until it’s slightly thickened, about 5 minutes. Serve and enjoy!

Notes

Recipe copyright The Foreign Fork. For educational or personal use only. 
  • If you want to make this recipe more healthy, feel free to use 2% milk instead of half and half. Conversely, if you want a richer soup, cream is the way to go (in fact, it’s encouraged!) 
  • Serve your soup with a nice slice of crusty bread on the side 
  • If you don’t like the (slight) spiciness of white pepper, feel free to replace it with fresh-cracked black pepper
  • If there are other vegetables you’d love to add to your summer soup, you can definitely try them out! Let me know in the comments what you experimented with.
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