Potato and Vegetable Soup (Printable)

Tender potatoes and seasonal vegetables simmered in savory stock. Comforting, nourishing, and ready in 55 minutes.

# 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

# Directions:

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 less than an hour, which means weeknight dinner without the stress.
  • You can use whatever vegetables you have hiding in your fridge, so there's no wasted guilt.
  • The broth tastes homemade without any fancy techniques, just good timing and patience.
02 -
  • Don't cut your potatoes too small or they'll disappear into the broth, but don't cut them too large or they'll still be hard when everything else is done.
  • The bay leaf really does make a difference, and it really must come out before you eat—I learned this the hard way when someone bit into one at a dinner party.
03 -
  • Keep your vegetable stock in the freezer so you always have it on hand when the urge to make soup strikes.
  • Chop all your vegetables before you start cooking so you're not fumbling with a knife while things are sizzling on the stove.
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