Vegetarian Potato Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 4 cups vegetable broth
- 4 large potatoes peeled and diced
- 2 carrots sliced
- 2 stalks celery chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 cup milk
- 2 tablespoons fresh parsley chopped
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic, sauté until onion is translucent.
- Pour in the vegetable broth and bring to a boil.
- Add diced potatoes, sliced carrots, and chopped celery to the pot.
- Season with salt, black pepper, and dried thyme.
- Reduce heat and let the soup simmer for 20 minutes until vegetables are tender.
- Stir in the milk and cook for an additional 5 minutes.
- Remove from heat and let it rest for 5 minutes.
- Ladle soup into bowls and garnish with fresh parsley before serving.
Notes
To enhance the flavor of your Vegetarian Potato Soup, consider adding a bay leaf during the simmering process and removing it before serving. If you prefer a creamier texture, you can partially blend the soup using an immersion blender. Adjust the seasoning to taste, and remember that the soup's flavors will deepen as it rests, making it an excellent dish to prepare ahead of time.
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