Creamy Vegetable Soup

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Sauté the chopped onion and mushrooms in the pot with a bit of salt to help release their moisture, cooking until the liquid evaporates and the texture improves.
   ▶ ≈1:00
2. 2
   Add the thinly sliced garlic and sauté for about a minute without burning it, then stir in the fresh sage, rosemary, and any other herbs on hand.
   ▶ ≈2:25
3. 3
   Add the cleaned and chopped leek (white and light green parts), scallions, red bell pepper, and small-cut celery, stirring to combine.
   ▶ ≈2:54
4. 4
   Add the cut carrots, sweet potato, and diced baking potatoes so all the vegetables are in the pot.
   ▶ ≈4:19
5. 5
   Pour in vegetable or chicken stock until it just covers the vegetables plus a bit more, since the potatoes will release starch and thicken the soup as they cook.
   ▶ ≈4:58
6. 6
   Bring to a boil, then simmer until all the vegetables are tender, which takes roughly an hour to an hour and a half depending on how large the vegetables were cut.
   ▶ ≈6:57
7. 7
   Test the vegetables with a fork for doneness, checking the carrots and sweet potato first since they take the longest to cook.
   ▶ ≈7:28
8. 8
   For a thicker, silkier texture, sift some flour into a bit of the hot soup liquid through a strainer and whisk until completely smooth with no lumps.
   ▶ ≈8:04
9. 9
   Stir the flour mixture back into the soup and add a splash of cream to adjust the richness and consistency.
   ▶ ≈10:24
10. 10
    Let the soup simmer gently for about 10 to 15 minutes so the raw flour taste cooks out completely.
    ▶ ≈11:15
11. 11
    For extra thickness, mix cornstarch with equal parts cold water and stir a little at a time into the boiling soup until you reach the desired consistency; thin with more stock if it gets too thick.
    ▶ ≈11:44
12. 12
    Taste and adjust the seasoning with salt and pepper, optionally stirring in some frozen corn for extra flavor, then serve hot.
    ▶ ≈12:33