Description
A comforting and creamy soup filled with potatoes and vibrant vegetables, perfect for gatherings and chilly evenings.
Ingredients
Scale
- 4 medium Yukon Gold or Russet potatoes, chopped
- 2 medium carrots, chopped
- 2 stalks celery, chopped
- 1 cup frozen peas
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup milk or cream (coconut milk for a dairy-free option)
- Fresh thyme, parsley, or chives for garnish
- Sea salt and black pepper to taste
Instructions
- Wash, peel, and chop the potatoes and vegetables into bite-sized pieces.
- In a large pot, heat some olive oil or butter over medium heat. Add chopped onions and minced garlic, cooking until translucent and fragrant.
- Add the chopped veggies (carrots, celery, etc.) and stir them for a few minutes.
- Pour in your broth and bring to a boil. Once boiling, add the potatoes and season. Reduce the heat and let simmer until the potatoes are fork-tender.
- Use an immersion blender to purée the soup, or transfer in batches to a regular blender.
- After blending, return the soup to heat and stir in the milk or cream. Adjust consistency with more broth or milk if needed.
- Season to taste with salt, pepper, and herbs.
- Ladle the soup into bowls and garnish with fresh herbs or a splash of cream.
Notes
Use fresh ingredients for the best flavor. Avoid overcooking the veggies to retain their vibrant colors and nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Soup
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: soup, creamy, potatoes, vegetarian, comforting