Potato and Vegetable Soup (Printable)

A warming bowl of tender potatoes and mixed seasonal vegetables in a flavorful broth, ideal for cozy meals.

# Ingredient List:

→ 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 medium zucchini, diced
06 - 1 cup green beans, cut into 1-inch pieces
07 - 2 cloves garlic, minced

→ Broth and 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 Prepare:

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 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 faster than takeout, and tastes infinitely more honest.
  • You can raid your vegetable drawer and swap things in without breaking a thing.
  • The smell alone will make your kitchen feel like home, even on the hardest days.
02 -
  • Frozen peas go in last because they're already cooked and only need to warm through, staying bright and tasting like themselves.
  • Don't skip the bay leaf removal, I once served it to someone and they hit it with their spoon like a surprise guest who overstayed.
03 -
  • Taste as you cook and build the seasoning gradually, because salt is easier to add than to take out and every pot is different.
  • Keep the potatoes smaller than you think they should be, because they'll soften faster and create more surface area to thicken the broth naturally.
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