Potato and Vegetable Soup (Printable)

Hearty soup with tender potatoes and mixed vegetables in a flavorful broth

# 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 - 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)

# 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 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 20-25 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 -
  • The vegetables can be swapped based on whatever is looking sad in your crisper drawer, making this the ultimate kitchen cleanup soup that somehow always tastes intentional.
  • Every spoonful delivers that perfect balance of tenderness and texture, with the potatoes breaking down just enough to give the broth body without needing cream or thickeners.
02 -
  • Never boil the soup vigorously after adding the vegetables or theyll turn to mush, instead maintain a gentle simmer where tiny bubbles just break the surface.
  • Adding a splash of acid like lemon juice or a few drops of vinegar just before serving brightens all the flavors in a way that will make you wonder how such a simple addition makes such a dramatic difference.
03 -
  • Save the potato peels and other vegetable scraps in a freezer bag to make your own vegetable stock for the next batch, creating a beautiful zero-waste cooking cycle.
  • For a creamier texture without dairy, blend about a cup of the finished soup and stir it back into the pot, creating body while maintaining those lovely distinct vegetable pieces.
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