Potato and Vegetable Soup (Print Version)

A warming, nourishing soup loaded with tender potatoes and mixed vegetables in aromatic herb broth.

# Components:

→ 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 - 1/2 teaspoon ground black pepper
13 - 1 teaspoon salt, or to taste

→ Finishing Touches

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

# Preparation Steps:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Add 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.
05 - Bring to a boil, then reduce heat. Cover and simmer for 20-25 minutes, or until potatoes and vegetables are tender.
06 - Stir in frozen peas and cook for 2-3 minutes more. Remove bay leaf.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour, leaving you time to actually enjoy the meal instead of being chained to the stove.
  • Every vegetable softens into tender perfection without losing its individual character, creating a soup that feels both hearty and elegant.
  • The recipe adapts beautifully to whatever's wilting in your crisper drawer, so it's as economical as it is forgiving.
02 -
  • Don't add peas until the very end or they'll turn gray and mushy, losing the bright sweetness that makes them worthwhile.
  • The difference between good soup and great soup is often a pinch more salt than seems right, so taste and adjust before serving rather than letting people add it at the table.
03 -
  • Cut all your vegetables into similar-sized pieces so they cook evenly and create a pleasant eating experience rather than biting into something unexpectedly hard or mushy.
  • If your soup seems thin, mash a few of the cooked potatoes against the side of the pot to naturally thicken it without adding flour or cream.
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