Creamy Potato Vegetable 'Stoup'

When the weather is cold, I like to warm up with a hearty soup (and a loaf of homemade bread). When my Snowbird parents returned to Canada yesterday, I invited them over for supper and served this Creamy Potato Vegetable Stoup - a tasty way to get them acclimated back into our cooler temps.

Some of you may be wondering what the heck a 'stoup' is. Well, it's the lovechild of a soup + stew! With loads of diced potato and other veggies, this thick and creamy stoup is filling, cheesy and great as leftovers too. This is the kind of meal that will also help you use all those veggies you have hiding in your fridge and pantry, just begging to be eaten! 

It's also kind of magical because even more 'discerning' (aka picky) eaters enjoy this soup. I love that you can adjust it to your tastes. So, you don't like peas? That's okay, substitute them with cauliflower. Do you have loads of baby spinach in your fridge but your kids hate it? You can be a little devious by chopping it up really fine and calling it 'spices' (This Mom has been there, done that. Bwa ha ha!).

This is a tasty and flavourful stoup and a good choice when you want an easy yet filling meal. Delicious and oh-so-hearty, with loads of veggies, chunks of spuds and two types of cheese, you're going to love this meat-free meal. Don't forget the bread for dunking (or bread bowls)!

Note: This is a vegetarian dish but if you want to add some oink or moo, go on and get your carnivore on!

Yield: 8 servings

3 tbsp. butter
1 large onion, diced
1 cup celery, chopped
1 cup carrot - peeled and cubed
1/2 cup red pepper, diced

1 1/2 tbsp. garlic, minced

3/4 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

pinch (or more) red pepper flakes

1/2 cup flour

4 medium Russet potatoes - peeled and cubed

4 cups vegetable stock (I use Knorr Instant Vegetable Stock Mix + water)

1 bay leaf
1 1/2 cups small broccoli florets

1 cup frozen peas
1/2 cup frozen corn

1 cup Cheddar cheese, grated

1/2 cup fresh Parmesan cheese, grated (optional)

1/2 cup sour cream

Green onions for garnish

Heat a large soup pot over medium heat and add butter.  Once the butter is bubbling, add onions, celery and carrot and cook until onions are soft - about 5 minutes. Add red pepper, garlic, thyme, salt, pepper and red pepper flakes (if using). Stir well and cook for 1 minute.

Sprinkle flour over the veggies - mix until the veggies are coated well. Cook for 1 minute. Add potatoes and vegetable stock to the pot, scraping the bottom of the pot well to get all that goodness into your soup. Make sure potatoes are under the broth. Add bay leaf.

Increase the heat to high and bring to a boil then reduce heat so your soup is simmering, stirring often. Simmer for about 8 minutes then add the broccoli, frozen peas and frozen corn. Continue simmering until potatoes are tender - about 10 more minutes.

Keep heat to low. Remove bay leaf and green waste it. Remove two ladles of potatoes (other veggies that escape are ok too) and place into a bowl. Mash with a hand masher - this will help thicken the soup. Add these mashed potatoes back into the soup pot. Stir well.

Remove pot from heat and add Cheddar, Parmesan and sour cream. Add more spice, if desired. 

Garnish with green onion. Serve immediately with a loaf of warm bread. Store leftovers in a cover container and use within a couple of days.

Inspired by: inspiredtaste.net (Easy Creamy Homemade Potato Soup)

Side Dish Suggestions 

Honey Whole Wheat Bread
Garlic Herb-Topped Rosemary Bread
Cheddar Garlic Biscuits