Metric Jester's Creamy Vegetable and Potato Soup for One

Warm your soul with Metric Jester's Creamy Vegetable and Potato Soup for One—a comforting, single-serving delight that's rich, velvety, and packed with wholesome flavor. Featuring a medley of fresh vegetables like potato, carrot, celery, and onion, this easy soup recipe comes together with a touch of butter, olive oil, and creamy heavy cream for the ultimate indulgence. Perfectly seasoned with garlic, salt, and black pepper, every spoonful harmonizes earthy and savory notes. Ready in just 40 minutes, this cozy dish is ideal for a quick lunch or a solo dinner treat. Pair it with crusty bread or a simple side salad, and don’t forget the optional garnish of fresh parsley for a pop of color and brightness. Whether you're cooking for yourself or want a hassle-free meal, this creamy vegetable potato soup recipe is a must-try!

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 1

Ingredients

• 15 grams butter
• 10 milliliters olive oil
• 1 small onion
• 2 garlic cloves
• 1 medium potato
• 1 carrot
• 1 celery stalk
• 250 milliliters vegetable broth
• 50 milliliters heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 5 grams fresh parsley (optional)

Directions

Step 1

Peel and finely chop the onion and garlic. Peel the potato and carrot, and dice them into small cubes. Thinly slice the celery stalk.

Step 2

In a medium-sized saucepan, heat the butter and olive oil over medium heat until the butter is melted.

Step 3

Add the chopped onion to the pan and sauté for 2-3 minutes until softened and translucent. Add the garlic and continue to cook for another minute, stirring frequently.

Step 4

Add the diced potato, carrot, and celery to the pan. Stir well, coating the vegetables in the butter and oil mixture. Cook for 4-5 minutes, stirring occasionally.

Step 5

Pour in the vegetable broth and stir to combine. Bring the mixture to a gentle boil, then reduce the heat to a simmer.

Step 6

Cover the saucepan and simmer for 15 minutes, or until the vegetables are tender and cooked through.

Step 7

Remove the soup from heat and use an immersion blender to puree the mixture until smooth. Alternatively, carefully transfer the soup to a blender in batches and blend until smooth.

Step 8

Return the pureed soup to the saucepan if needed. Stir in the heavy cream, salt, and black pepper. Cook over low heat for 2-3 minutes, stirring gently, to heat through.

Step 9

Taste and adjust seasoning if necessary. Serve hot in a bowl, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(668.9g)

Amount per serving	% Daily Value*
Calories	681.3

Total Fat 41.1g	0%
Saturated Fat 18.8g	0%
Polyunsaturated Fat 2.0g
Cholesterol 85.2mg	0%
Sodium 3128.4mg	0%
Total Carbohydrate 66.7g	0%
Dietary Fiber 10.7g	0%
Total Sugars 10.8g
Protein 10.9g	0%

Vitamin D 2.4IU	0%
Calcium 128.7mg	0%
Iron 4.2mg	0%
Potassium 1748.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.4%

Protein: 6.4%

Carbs: 39.2%