Potato Vegetable Soup

Imagine a pot of steaming, aromatic potato vegetable soup on a chilly day.

There’s something heartwarming about the gentle simmer of fresh ingredients, transforming into a cozy, satisfying dish that’s both simple and indulgent.

The combination of tender potatoes, vibrant carrots, and fragrant herbs creates a symphony of flavors that comforts the soul.

This easy-to-make soup is a favorite for its wholesome goodness.

Let’s bring this dish to life and savor its warmth.

Kitchen Tools Required

• 1 large pot
• 1 cutting board
• 1 sharp knife
• 1 wooden spoon

Ingredients

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 medium potatoes, peeled and diced
• 3 carrots, sliced
• 2 stalks celery, chopped
• 6 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 2 tablespoons fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Potato Vegetable Soup, you can follow this timeline:

1. Reading Time (5 minutes):
   • Before starting, spend a few minutes reading the entire recipe to familiarize yourself with the steps and ingredients.
2. Prep Work (15 minutes):
   • 0:00-0:05: Measure and gather all the ingredients.
   • 0:05-0:15: Chop the onion, mince the garlic, peel and dice the potatoes, slice the carrots, and chop the celery.
3. Cooking Time (30 minutes):
   • 0:15-0:17: Heat 2 tablespoons of olive oil in a large pot over medium heat.
   • 0:17-0:20: Add the chopped onion and garlic to the pot, and sauté until translucent.
   • 0:20-0:23: Stir in the diced potatoes, sliced carrots, and chopped celery.
   • 0:23-0:25: Pour in the vegetable broth and bring the mixture to a boil.
   • 0:25-0:26: Season with salt, black pepper, and dried thyme.
   • 0:26-0:46: Reduce the heat and let the soup simmer for 20 minutes until the vegetables are tender.
   • 0:46-0:51: Add the frozen peas and cook for an additional 5 minutes.
4. Resting Time (5 minutes):
   • 0:51-0:56: Remove the soup from heat and let it rest for 5 minutes.
5. Serving (Additional 2 minutes):
   • 0:56-0:58: Garnish the soup with fresh parsley before serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add the chopped onion and garlic, sauté until translucent.

Stir in the diced potatoes, sliced carrots, and chopped celery.

Pour in the vegetable broth and bring to a boil.

Season with salt, black pepper, and dried thyme.

Reduce heat and let the soup simmer for 20 minutes until vegetables are tender.

Add in the frozen peas and cook for an additional 5 minutes.

Remove from heat and let the soup rest for 5 minutes.

Garnish with fresh parsley before serving.

Serving Tips

• Crusty Bread: Perfect for dipping and soaking up the flavorful broth.
• Side Salad: A fresh green salad complements the hearty soup and adds a crisp texture.
• Grated Parmesan: Sprinkle on top for a rich, savory finish.
• Toasted Garlic Bread: Adds a crunchy, aromatic element to the meal.
• Lemon Wedges: Squeeze over the soup for a zesty, revitalizing twist.

Storage

To store Potato Vegetable Soup, allow it to cool completely.

Then transfer to airtight containers.

Refrigerate for up to 3 days or freeze for up to 3 months.

Reheat thoroughly before serving.

Freezing

To freeze potato vegetable soup, let it cool completely.

Then, transfer to airtight containers or freezer bags.

Freeze for up to 3 months.

Thaw in the fridge overnight before reheating.

Reheating

To reheat Potato Vegetable Soup, gently warm it on the stovetop over low heat.

Stir occasionally.

Alternatively, microwave individual portions in a microwave-safe bowl.

Cover loosely to retain moisture.

Final Thoughts

This Potato Vegetable Soup is a comforting and nutritious dish that can be enjoyed any time of the year.

With its simplicity and versatility, it can easily be adapted to suit your taste preferences or dietary needs.

Feel free to experiment with different herbs and spices to make it your own.

Remember, the key to a delicious soup is in the preparation and patience you put into it.

So, take your time, enjoy the process, and savor the result.

Happy cooking!

Frequently Asked Questions

Can I Use Sweet Potatoes Instead of Regular Potatoes?

You can substitute sweet potatoes for regular potatoes. Peel and dice them similarly for even cooking. Sweet potatoes will add a slightly sweeter flavor, so consider adjusting seasoning if desired. Monitor softness, as they cook faster.

How Can I Make This Soup Spicier?

To make the soup spicier, add 1/2 teaspoon of red pepper flakes or 1 diced jalapeño when sautéing the onion and garlic. For extra heat, include a pinch of cayenne pepper during the simmering step.

What’s a Good Substitute for Vegetable Broth?

Use chicken broth as a substitute for vegetable broth for enhanced depth of flavor in your dish. Alternatively, dissolve bouillon cubes in hot water or create a homemade broth using boiling water with herbs and spices.

Can This Be Made in a Slow Cooker?

Yes, you can make it in a slow cooker. Sauté the onion and garlic first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

Is It Possible to Make This Soup Vegan-Friendly?

Yes, you can make it vegan-friendly. Use vegetable broth instead of chicken broth. Confirm all ingredients, such as olive oil and spices, are plant-based. Verify that no animal-derived additives are in any packaged items.

Potato Vegetable Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Resting Time 5 minutes mins

Total Time 50 minutes mins

Course Soup

Cuisine International

Servings 4 servings

Equipment

• 1 Large pot
• 1 Cutting board
• 1 sharp knife
• 1 Wooden spoon

Ingredients

  

1x2x3x

• 2 tablespoon olive oil
• 1 large onion chopped
• 2 clove garlic minced
• 4 medium potatoes peeled and diced
• 3 carrots sliced
• 2 stalk celery chopped
• 6 cup vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 2 tablespoon fresh parsley chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and garlic, sauté until translucent.
• Stir in the diced potatoes, sliced carrots, and chopped celery.
• Pour in the vegetable broth and bring to a boil.
• Season with salt, black pepper, and dried thyme.
• Reduce heat and let the soup simmer for 20 minutes until vegetables are tender.
• Add in the frozen peas and cook for an additional 5 minutes.
• Remove from heat and let the soup rest for 5 minutes.
• Garnish with fresh parsley before serving.

Notes

For best results, ensure the vegetables are cut to uniform sizes to cook evenly. Adjust seasoning to taste, and feel free to add other vegetables like corn or green beans for added flavor and texture. A splash of lemon juice before serving can enhance the soup’s flavor profile.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.