This Veggie Pot Pie Soup is everything I want in a cozy bowl of comfort. It’s creamy, hearty, and packed with flavor — like the filling of a pot pie, but in soup form. No crust to mess with, just that warm, savory goodness that feels like a hug. It’s simple enough for a weeknight, but special enough to share.
Why I Love This Recipe
This soup came to life one rainy weekend when I had leftover veggies in the fridge and was craving the taste of a classic pot pie. I didn’t want to deal with pie dough, and I definitely didn’t want to turn on the oven. So I tossed everything into a pot and this creamy, dreamy soup happened.
- It tastes just like the inside of a pot pie but faster
- Super cozy and perfect for cold weather
- Great way to use up leftover veggies
- Freezer friendly and meal prep approved
- Tastes even better the next day
Servings + Time
Serves: 6
Cook Time: 40 minutes
What You’ll Need
2 tablespoons unsalted butter
1 tablespoon olive oil
1 onion, diced
2 celery stalks, diced
3 medium carrots, diced
3 garlic cloves, minced
2 teaspoons fresh thyme leaves (or 1 tsp dried)
1/3 cup all-purpose flour
4 cups vegetable broth
2 cups whole milk
2 medium Yukon gold potatoes, peeled and diced
1 cup frozen corn
1 cup frozen peas
Salt and pepper to taste
Optional: store-bought biscuits or puff pastry squares, baked
Pro Tips
Dice all the veggies about the same size so they cook evenly
Don’t rush the sauté step — that’s where all the flavor builds
Add milk slowly while stirring to avoid lumps in your soup
Frozen peas and corn go in at the end so they stay bright and fresh
Serve with a buttery biscuit or puff pastry topper for the ultimate comfort meal
Tools Required
Large pot
Wooden spoon or silicone spatula
Peeler
Knife and cutting board
Measuring cups and spoons
Whisk
Substitutions and Variations
Milk: Use half and half for extra richness or oat milk for dairy free
Butter: Swap with vegan butter or just use more olive oil
Veggies: Add mushrooms, green beans, or spinach
Flour: Use gluten free flour blend if needed
Topping: Use croutons or serve with crusty bread if you don’t want to bake biscuits
Make Ahead Tips
Chop all veggies the day before and store in airtight containers
The soup itself can be made 2 days in advance and reheats beautifully
Freeze in individual portions for easy lunches
Cooking Instructions
Step 1: Sauté the base
In a large pot, melt 2 tablespoons butter and 1 tablespoon olive oil over medium heat. Add 1 diced onion, 2 diced celery stalks, and 3 diced carrots. Cook for 8 to 10 minutes, stirring occasionally, until the veggies are soft and just starting to brown.
Step 2: Add garlic and thyme
Add 3 minced garlic cloves and 2 teaspoons fresh thyme leaves to the pot. Stir for about 1 minute until fragrant.
Step 3: Make the roux
Sprinkle in 1/3 cup all-purpose flour and stir constantly for about 2 minutes. The flour should coat the veggies and form a paste-like texture.
Step 4: Add broth and milk
Slowly whisk in 4 cups vegetable broth, then add 2 cups whole milk. Stir constantly to break up any lumps. Bring to a simmer.
Step 5: Add potatoes
Stir in 2 peeled and diced Yukon gold potatoes. Simmer for 15 to 20 minutes, stirring occasionally, until potatoes are tender.
Step 6: Add peas and corn
Stir in 1 cup frozen peas and 1 cup frozen corn. Cook for 3 to 5 more minutes, just until heated through. Season with salt and pepper to taste.
Step 7: Serve
Ladle soup into bowls and top with a warm biscuit or puff pastry square if you like. Serve hot and enjoy!
Leftovers and Storage
Store leftovers in the fridge for up to 4 days
Freeze in airtight containers for up to 3 months
Reheat on the stove with a splash of broth or milk to loosen it up
Why This Recipe Works (Quick Science)
The flour and fat combo (called a roux) thickens the soup and gives it that classic pot pie texture. Simmering the potatoes in the broth releases their starch and makes it even creamier. Adding peas and corn at the end keeps their color and texture fresh.
Common Mistakes
Adding milk too fast: It can clump. Add slowly and stir well
Undercooking the potatoes: Make sure they’re fork tender before adding final veggies
Skipping the roux: It’s what gives the soup that pot pie thickness
Boiling after milk is added: It can curdle. Simmer gently instead
What to Serve With
Buttery biscuits or puff pastry
Side salad with lemon vinaigrette
Roasted green beans or asparagus
A light apple slaw for crunch
FAQ
Can I use canned vegetables?
Yes, but drain them first and add them at the end so they don’t get mushy.
Can I make it dairy free?
Totally! Use olive oil or vegan butter and a non-dairy milk like oat milk.
Can I freeze it?
Yes! Let it cool completely and freeze in portions.
Can I use chicken broth instead of veggie broth?
Yep — it adds even more savory depth if you’re not keeping it vegetarian.
Do I need a biscuit topping?
Not at all! It’s delicious with crackers or crusty bread too.
Hope you love this soup as much as I do. If you make it, drop a comment below and let me know how it went — or if you switched things up. I love hearing how folks make it their own!
