Potato and Vegetable Soup (Printable Version)

Hearty soup brimming with tender potatoes, carrots, celery, and seasonal vegetables in aromatic vegetable stock.

# What You'll Need:

→ Vegetables

01 - 3 medium potatoes, peeled and diced
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, diced
04 - 1 medium onion, chopped
05 - 1 zucchini, diced
06 - 1 cup green beans, cut into 1-inch pieces
07 - 2 cloves garlic, minced

→ Broth & Seasonings

08 - 6 cups vegetable stock
09 - 1 bay leaf
10 - 1 teaspoon dried thyme
11 - 1 teaspoon dried parsley
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon salt

→ Finishing Touches

14 - 2 tablespoons olive oil
15 - 1 cup frozen peas
16 - Fresh parsley, chopped, for garnish

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in potatoes, green beans, and zucchini. Cook for 2 minutes, stirring occasionally.
04 - Pour in vegetable stock. Add bay leaf, thyme, parsley, salt, and pepper. Stir to combine thoroughly.
05 - Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes until potatoes and vegetables are tender.
06 - Stir in frozen peas and cook for 2-3 minutes more. Remove bay leaf before serving.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The broth thickens naturally from the starches in the potatoes, creating a silky texture without adding cream or flour.
  • You can toss in almost any vegetables lingering in your crisper drawer, making this a perfect end of week rescue meal.
02 -
  • Cut your vegetables roughly the same size so they cook evenly, a lesson I learned after serving a soup with perfect potatoes but still crunchy carrots.
  • Adding salt at the beginning allows it to penetrate the vegetables as they cook, rather than just flavoring the broth.
03 -
  • Save Parmesan rinds in the freezer and toss one into the pot while simmering for an incredible depth of umami flavor without making the soup heavy.
  • For a heartier version that still stays vegetarian, stir in a can of drained and rinsed white beans about 5 minutes before the soup is done.
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