Ingredients
- Butter: 3 tablespoons
- Flour: 3 tablespoons
- Garlic powder: 1/2 teaspoon
- Onion powder: 1/2 teaspoon
- White pepper: 1/4 teaspoon
- Salt: 1/2 teaspoon (adjust to taste)
- Chicken broth: 4 cups
- Mixed vegetables (frozen or fresh, like corn, carrots, green beans, and peas): 1 1/2 cups
- Half-and-half: 1 cup
Instructions
- Start with the roux: In your saucepan, melt the butter over medium heat. Once it’s melted, stir in the flour, garlic powder, onion powder, white pepper, and salt. Whisk until everything is smooth and bubbly—this should take about 1 minute. Be careful not to let it brown.
- Add the broth: Slowly pour in the chicken broth while whisking constantly to prevent lumps. This step is where the soup starts to thicken and come together.
- Simmer and add vegetables: Toss in the mixed vegetables and let the soup gently simmer for about 5 minutes. The vegetables should start to soften but still have a bit of bite.
- Mash it up: Use your potato masher to break down the vegetables to your preferred consistency. I like to keep mine slightly chunky, but if you’re after a smoother soup, mash a bit more or even blend a portion of it.
- Finish with creaminess: Stir in the half-and-half and let everything simmer for another 5 minutes. The soup will turn beautifully creamy and luscious.
- Taste and adjust: Always taste before serving! Add more salt, pepper, or even a pinch of cayenne if you like a kick.
Notes
Whether you’re cooking for two or a crowd, this recipe is easy to adjust. For smaller batches, simply halve the ingredients. For larger gatherings, double or even triple the recipe, but keep in mind that you’ll need a big enough pot to hold it all. When scaling up, taste and adjust the seasoning as you go—larger quantities sometimes need a bit more seasoning for balance.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner