Potato and Vegetable Soup (Printable)

Tender potatoes and seasonal vegetables in a comforting, savory broth. Ready in under an hour.

# What You 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

# Step-by-Step Guide:

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 Suggestions:

01 -
  • It comes together in under an hour, so you can feed people without spending your entire evening in the kitchen.
  • Every vegetable softens into something tender and real, no fancy techniques required—just honest cooking.
02 -
  • Don't skip the initial five-minute sauté of the onion, carrots, and celery—that's when their natural sugars release and create real flavor instead of just vegetable water.
  • Frozen peas go in at the very end because they need only a minute or two to thaw, and overcooking them turns them the color of old pennies.
03 -
  • Buy your vegetables the day you plan to make this soup; they're fresher and the whole dish tastes more alive.
  • If your potatoes are cooking faster than the carrots, you can add them a minute or two later so everything finishes at the same time.
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