Cream of Vegetable Soup (Thanksgiving Soup)

This basic vegetable soup recipe is a perennial favorite — and it’s a great way to get your children to eat more vegetables! We call it Thanksgiving Soup since it smells like Thanksgiving!
Course: Main Dish
Servings: 4 servings


  • 2 medium onions or 3 leeks, peeled and chopped
  • 2 carrotspeeled and chopped
  • 4 tablespoons butter
  • 3 medium baking potatoes or 6 red potatoes washed and cut up
  • 2 quarts chicken bone brothor combination of water and stock
  • sprigs thymefresh, Several sprigs tied together
  • ½ teaspoon dried green peppercorns
  • 4 zucchinisliced
  • Celtic Sea Saltor fish sauce and pepper, to taste
  • ½ cup Kefir Cheeseor creme fraiche for topping

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  • Melt butter in a large pot and add onions (or leeks) and carrots.
  • Cover and cook over lowest possible heat for 30 minutes. The vegetables should soften but not burn.
  • Add potatoes and stock to the pot. Bring to a rapid boil and skim off any impurities that may rise to the top.
  • Reduce heat, add thyme sprigs and crushed peppercorns.
  • Cover and cook until the potatoes are soft.
  • Add zucchini and cook until they are just tender—about 5-10 minutes.
  • Remove the thyme sprigs.
  • Puree the soup with a hand-held blender. Season with salt and pepper.
  • Season to taste. Garnish with kefir cheese (or creme fraiche). Serve with croutons.


Source: Sally Fallon, NourishingTraditions