Potato and Vegetable Soup (Printer-Friendly)

Hearty soup with tender potatoes and mixed vegetables in flavorful 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 - 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 (optional)

# How to Make It:

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 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 Tips:

01 -
  • It turns humble pantry staples into a bowl of liquid gold that feels much fancier than it actually is.
  • The flexibility of the vegetable list means you never have to make a special trip to the grocery store.
02 -
  • Cutting your potatoes too small will cause them to vanish into the broth rather than staying chunky.
  • Adding salt in small stages prevents the final bowl from becoming too salty once the liquid reduces.
03 -
  • Rinse diced potatoes in cold water to remove excess surface starch for a clearer broth.
  • Toast your dried herbs in the oil for a minute before adding liquid to wake up their natural oils.
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