Potato and Vegetable Soup (Printer-friendly)

Hearty soup with tender potatoes and mixed seasonal vegetables for a nourishing meal.

# Required Ingredients:

→ Vegetables

01 - 3 medium potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 medium onion, chopped
05 - 1 zucchini, diced
06 - 1 cup green beans, cut into 1-inch pieces
07 - 2 cloves garlic, minced

→ Broth & Seasonings

08 - 6 cups vegetable stock
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon salt

→ Finishing Touches

14 - 2 tablespoons olive oil
15 - 1 cup frozen peas
16 - Fresh parsley, chopped, for garnish (optional)

# How-To Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in potatoes, green beans, and zucchini. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable stock. Add bay leaf, thyme, parsley, salt, and pepper. Stir to combine.
05 - Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes until potatoes and vegetables are tender.
06 - Stir in frozen peas and cook for 2-3 minutes more. Remove bay leaf.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Suggestions:

01 -
  • It comes together in under an hour and tastes like you've been simmering it all day.
  • You can raid your crisper drawer and swap in whatever vegetables need rescuing.
  • It's the kind of soup that tastes even better the next day when flavors have settled in.
02 -
  • Don't skip the initial sauté of onion, carrot, and celery—those few minutes build the entire foundation of flavor that makes this taste homemade instead of just boiled.
  • Add the peas at the very end so they stay bright green and don't turn to mush, which completely changes the texture of the finished soup.
03 -
  • Prep all your vegetables before you start cooking so the actual cooking goes smoothly and you're not rushed when the broth is already heating.
  • If you want the soup slightly thicker, mash some of the cooked potatoes against the side of the pot with your spoon, which releases their starch and creates a natural creaminess without cream.
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