Potato and Vegetable Soup (Printable)

Hearty soup brimming with tender potatoes and fresh seasonal vegetables in aromatic vegetable broth.

# 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

# 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 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.
05 - Bring to a boil, then reduce heat. Cover and simmer for 20 to 25 minutes, or until potatoes and vegetables are tender.
06 - Stir in frozen peas and cook for 2 to 3 minutes more. Remove bay leaf.
07 - Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot.

# Expert Advice:

01 -
  • The vegetables can be swapped based on whatever is hiding in your crisper drawer, making this the ultimate clean out the fridge recipe that somehow always turns out delicious.
  • Despite its humble ingredients, this soup develops such a rich flavor that guests always ask for seconds, thinking youve used some secret technique.
02 -
  • Adding salt too early can prevent potatoes from softening properly, so I always taste and adjust seasoning in the last 5 minutes of cooking after the vegetables have reached their desired tenderness.
  • The soup actually tastes better the next day after the flavors have had time to meld together in the refrigerator, making it perfect for meal prep or making ahead for gatherings.
03 -
  • Save the tough ends of asparagus, carrot peels, and celery leaves in a freezer bag to make homemade vegetable stock for your next batch, creating a virtuous cycle of flavor that gets better with each iteration.
  • For a creamy version without dairy, blend one cup of the finished soup with a quarter cup of soaked cashews, then stir this velvety mixture back into the pot for richness without heaviness.
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