2. **Add seasonings:**
Stir in thyme, rosemary, Worcestershire sauce, salt, and pepper. Cook for another minute to let the flavors bloom.
3. **Make the soup base:**
Sprinkle the flour over the mixture and stir well to coat. Gradually add the broth, stirring to avoid lumps. Bring to a boil, then reduce to a simmer.
4. **Cook the potatoes:**
Add diced potatoes and simmer until tender, about 15 minutes.
5. **Finish the soup:**
Stir in peas, corn, milk or cream, and butter. Cook for another 5 minutes. Adjust seasoning as needed.
6. **Serve:**
Ladle into bowls and top with shredded cheddar cheese and parsley if desired. Serve with crusty bread for the ultimate comfort meal.
—
If you want, I can also give you a **shortcut version** that uses instant mashed potatoes on top for a truly “shepherd’s pie in a bowl” effect—super cozy and rich.
Do you want me to do that?
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