Creamy vegetable soup is simple, comforting, and easy to make in a single pot on the stovetop. It's the perfect weeknight meal that's both filling and nutritious.
In a stock pot over medium heat, melt butter. Add onions and cook for about 3-4 minutes, or until they begin to turn translucent. Add flour and stir to coat. Cook for one minute. Add broth and milk, whisking to remove lumps.
Add potatoes, salt, pepper, and Italian seasoning. Cook for 10 minutes, stirring occasionally. Add frozen vegetables and cook for an additional 4-5 minutes, or until potatoes are cooked through and fall apart when pierced through with a fork.
Remove from heat and serve warm.
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Notes
Cube potatoes into small, bite size pieces, about ½ inch or smaller. Yukon gold, russet, or red potatoes all work well in this soup.
Leftovers will keep for 4-5 days in a tightly sealed container in the refrigerator and reheat well on the stovetop or in the microwave.
Frozen mixed vegetables can be substituted with canned vegetables.