Potato and Vegetable Soup (Printable)

Hearty, warming soup brimming with tender potatoes and mixed seasonal vegetables in flavorful 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 - 1/2 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

# Method:

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's the kind of soup that tastes homemade without making you feel like you've spent your entire evening chopping.
  • Every spoonful delivers actual vegetables you can see and taste, not just broth pretending to be a meal.
02 -
  • Don't skip the initial sauté of the onion, carrot, and celery—this step builds layers of flavor that make the difference between good soup and soup that tastes like it's been on the stove for hours.
  • Cutting your vegetables roughly the same size matters more than perfect uniformity—it ensures everything cooks in the same window of time.
03 -
  • If your potatoes are taking longer to soften than the other vegetables, cut them slightly smaller next time—size consistency is everything in soup.
  • Taste as you go and season gradually rather than all at once, because stock varies wildly in saltiness and you can always add more.
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