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–+ servings
creamy potato vegetable soup

Potato Vegetable Soup

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Soup
Cuisine International
Servings 4 servings

Equipment

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

Ingredients
  

  • 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.
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