Picture a steaming bowl of potato vegetable soup, its aroma filling the kitchen with comforting warmth.
There’s something incredibly inviting about this simple yet satisfying dish.
It’s an easy-to-make recipe that transforms basic ingredients into a cozy, nourishing meal.
As the vegetables simmer, their flavors meld together, creating a delightful harmony.
Perfect for a chilly day, this soup is a favorite for its simplicity and heartiness.
Let’s bring this dish to life!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 3 large potatoes, peeled and diced
- 2 carrots, sliced
- 2 stalks celery, sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 1 tablespoon fresh parsley, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Potato Vegetable Soup, here’s a timeline that includes reading, prep work, cooking activities, and resting time:
- Reading & Preparation (10 minutes):
- Spend the first 5 minutes reading through the entire recipe to familiarize yourself with the steps and ingredients.
- Use the next 5 minutes to gather all necessary ingredients and equipment: large pot, wooden spoon, knife, cutting board, and ladle.
- Prep Work (15 minutes):
- Dice the large onion (3 minutes).
- Mince the garlic cloves (2 minutes).
- Peel and dice the potatoes (5 minutes).
- Slice the carrots and celery (5 minutes).
- Cooking (35 minutes):
- Heat the olive oil in a large pot over medium heat (1 minute).
- Sauté the diced onion and minced garlic until the onion is translucent (4 minutes).
- Pour in the vegetable broth and bring it to a gentle boil (5 minutes).
- Add the diced potatoes, sliced carrots, and sliced celery to the pot (5 minutes).
- Stir in the thyme, rosemary, bay leaf, salt, and pepper (2 minutes).
- Reduce the heat to a simmer, cover the pot, and cook until the vegetables are tender (25 minutes).
- Add the frozen peas and cook for an additional 5 minutes (5 minutes).
- Remove and discard the bay leaf (1 minute).
- Stir in the fresh parsley before serving (1 minute).
- Resting Time (5 minutes):
- Allow the soup to rest for 5 minutes before serving, during which you can adjust seasoning to taste or prepare any sides like crusty bread.
Adjust the steps as necessary, especially if you need more time for certain tasks.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and minced garlic, then sauté until the onion is translucent.
Pour in the vegetable broth and bring it to a gentle boil.
Add the diced potatoes, sliced carrots, and sliced celery to the pot.
Stir in the thyme, rosemary, bay leaf, salt, and pepper.
Reduce the heat to a simmer and cover the pot.
Cook until the vegetables are tender, about 25 minutes.
Add the frozen peas and cook for an additional 5 minutes.
Remove the bay leaf and discard it.
Stir in the fresh parsley before serving.
Serving Tips
- Crusty Bread: Pair with a warm, crusty loaf to soak up the flavorful broth.
- Green Salad: Serve alongside a fresh green salad to add a revitalizing crunch.
- Grated Cheese: Top with a sprinkle of grated cheese for a creamy, savory finish.
- Chopped Chives: Garnish with chopped chives for a burst of color and mild onion flavor.
- Croutons: Add crunchy croutons for extra texture and a delightful contrast.
Storage
Store leftover potato vegetable soup in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze the soup for up to 3 months.
Reheat gently before serving.
Freezing
To freeze potato vegetable soup, let it cool completely.
Then transfer it to airtight containers. Leave space for expansion.
Label with the date.
Consume within 3 months for the best quality.
Reheating
Reheat potato vegetable soup gently on the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave, covering with a lid.
Heat in short intervals, stirring between intervals.
Final Thoughts
Potato Vegetable Soup is a comforting and nutritious dish that’s perfect for any season.
With a simple preparation and cook time, it makes for an easy weeknight meal.
This soup is versatile, allowing you to adjust the ingredients based on your preferences or what you have on hand.
For a creamier texture, blending a portion of the soup and returning it to the pot can enhance its richness.
Additionally, consider adding more vegetables or cooked beans for a heartier option.
This soup pairs wonderfully with crusty bread, making it a complete and satisfying meal.
Enjoy the wholesome flavors and warmth this dish brings to your table.
Frequently Asked Questions
Can I Use Sweet Potatoes Instead of Regular Potatoes?
You can substitute sweet potatoes for regular ones. Peel and dice them similarly, maintaining the same measurement. They’ll add sweetness and a vibrant color. Adjust seasonings if needed. Sweet potatoes cook faster, so monitor tenderness closely.
What Can I Substitute for Vegetable Broth?
You can substitute vegetable broth with chicken broth for a richer flavor or use water with added bouillon cubes for convenience. Consider using mushroom broth for depth or a combination of water and soy sauce for umami.
How Do I Make the Soup Spicy?
To spice up the soup, add 1 teaspoon of cayenne pepper or 1-2 minced jalapeños when sautéing the onion and garlic. You can also incorporate 1 tablespoon of hot sauce before serving for an extra kick.
Is the Soup Gluten-Free?
Yes, the soup is gluten-free, as it contains no gluten-containing ingredients. Verify all packaged items, like vegetable broth, are labeled gluten-free. You can confidently enjoy this hearty, comforting meal without worrying about gluten.
Can I Add Meat to the Soup?
You can definitely add meat to the soup. Try incorporating 1 cup of cooked, shredded chicken or diced ham. Sauté the meat with the onions for added flavor, then follow the original recipe steps.
Potato Vegetable Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoon olive oil
- 1 large onion diced
- 2 clove garlic minced
- 4 cup vegetable broth
- 3 large potatoes peeled and diced
- 2 carrots sliced
- 2 stalk celery sliced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas
- 1 tablespoon fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and minced garlic, then sauté until the onion is translucent.
- Pour in the vegetable broth and bring it to a gentle boil.
- Add the diced potatoes, sliced carrots, and sliced celery to the pot.
- Stir in the thyme, rosemary, bay leaf, salt, and pepper.
- Reduce the heat to a simmer and cover the pot.
- Cook until the vegetables are tender, about 25 minutes.
- Add the frozen peas and cook for an additional 5 minutes.
- Remove the bay leaf and discard it.
- Stir in the fresh parsley before serving.
Notes
