When you need a delicious, filling, and healthy meal that doesn’t take a long to cook, soup is a great choice. Creamy soups, in particular, are delicious and won’t be amiss at a dinner table or just as a comfort food after a hard day. The best thing about this dish is that it’s extremely versatile. It doesn’t matter if you are a vegetarian or prefer fish to meat, there is a great soup recipe for you. So, take your trusty stock pot and follow the directions below.
Creamy Veggie Everyday Soup
This soup is extremely easy to make and it can be 100% vegan or not depending on your personal preferences. You can also play around with ingredients as much as you want. The basic recipe goes like this:
- Dice potatoes, celery, carrots and onions into similar-sized pieces and put them in a pot.
- Add stock or plain water and bring to a boil.
- Season with salt and add herbs, like bay leaf and a few sprigs of rosemary and thyme. Simmer until veggies are soft.
- Remove the herbs and blend the soup with an immersive blender until smooth. You can add a splash of cream or coconut milk for extra creaminess.
Creamy Chicken Soup With Mushrooms
Ingredients:
- 8 ounces of chicken thighs (boneless and skinless) cut into about 1-inch chunks
- 8 ounces of mushrooms (cremini will be best) sliced
- 3 peeled and diced carrots
- 1 diced onion
- 3 minced cloves of garlic
- 2 diced stalks of celery
- 4 cups chicken stock
- ¼ cup flour
- ½ cup half-and-half (you might need to add more)
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 sprig rosemary
- Bay leaf
Directions:
- Cook seasoned chicken in a large stock pot with olive oil. Set aside when golden.
- Melt butter in a large stock pot and cook celery, onion, garlic, and mushrooms for 3-4 minutes. Then, whisk in flour and cook until it turns lightly brown (about 1 minute).
- Gradually whisk in chicken stock. Then, add cooked chicken pieces and bay leaf. Whisk constantly and keep cooking until the soup thickens a little (about 5 minutes).
- Finally, season with salt and pepper.
Note that this soup should be served immediately.
Creamy Fish Chowder
Ingredients:
- 1 cup fish broth
- 1 ½ pounds fish cut into big chunks (you can use cod or pollock fillets)
- 4 cups half-and-half
- 2 large peeled diced potatoes
- 2 chopped celery stalks
- 1 diced onion
- 2 tablespoons unsalted butter
- 4 ounces sliced bacon
Directions:
- Cook bacon until brown but not crispy and transfer to a paper towel.
- Meanwhile, add butter and onion to bacon fat. Cook until the onion softens and add celery. Then, cook for about 5-8 minutes.
- Next, add potatoes, stock, and 1 cup of water. Bring to a boil and simmer 10-15 minutes.
- Place seasoned fish on top of potatoes, cover the pot, and cook for 5-7 minutes at minimum heat. Then, add half-and-half and simmer until fish starts to fall apart.
