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–+ servings
creamy potato vegetable soup

Potato Vegetable Soup

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Prep Time 15 minutes
Cook Time 35 minutes
Resting Time 5 minutes
Total Time 55 minutes
Course Main
Cuisine American
Servings 4 servings

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

For a creamier texture, consider blending a portion of the soup and returning it to the pot. You can adjust the seasoning to taste, and if you prefer a heartier soup, add more vegetables or even some cooked beans. This dish pairs well with crusty bread for a complete meal.
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