Vegetarian Potato Soup
This hearty, rich Vegetarian Potato Soup brings the flavor with a wealth of vegetables and a drizzle of heavy cream.
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 celery ribs diced
- 2 large carrots diced
- 4 cloves garlic minced
- 6 cups vegetable broth
- 4 large russet potatoes peeled and cubed (around 2 1/2 pounds)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup heavy cream optional for a richer texture
- Fresh parsley or chives for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add onion, celery, and carrots, and sauté until softened, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
- Add the vegetable broth, cubed potatoes, thyme, and bay leaf to the pot. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot to your desired consistency. For a creamier texture, stir in the optional heavy cream. Heat through for another 5 minutes.
- Ladle the soup into bowls. Serve hot, garnished with fresh parsley or chives if desired.
Nutrition
Calories: 119kcalCarbohydrates: 8gProtein: 1gFat: 10gSaturated Fat: 5gSodium: 962mgFiber: 1g
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