Preparation Time

Cook Time: 30 minutes
Total Time: 45 minutes

• 3 small onions (chopped) – Adds a rich, savory flavor.
• 2 carrots (chopped) – Provides natural sweetness and a vibrant color.
• 100g celery (about ½ cup, diced) – Contributes a mild, aromatic flavor.
• 1 leek (white and light green parts, chopped, optional) – Adds a subtle onion-like note.

For the Base:

• 1 tablespoon olive oil – For sautéing the  vegetables.
• 500g starchy potatoes (about 2 cups, diced) – Ideal for creating a creamy texture. Russet potatoes work well.
• Salt to taste – Enhances the natural flavors.
• Black pepper to taste – Adds a gentle kick.
• 2 bay leaves – Infuses a subtle herbal aroma.

Optional Additions:

• 4-6 cups vegetable broth or water – Use broth for extra flavor or water for a lighter base.
• Fresh herbs like parsley or thyme – For garnish and a burst of freshness.

Instructions

1. Sauté the Vegetables
Heat olive oil in a large pot or Dutch oven over medium heat. Add the onions, carrots, and celery. Sauté for 5-7 minutes until the onions are soft and translucent. If using leeks, add them in the final minute to release their flavor.

Stir in the diced potatoes, salt, pepper, and bay leaves. Mix well to coat the potatoes with the seasoning, ensuring an even distribution of flavor.

Pour in the vegetable broth or water, adjusting the quantity based on your desired soup consistency. For a thicker soup, start with about 4 cups of liquid.

Bring the mixture to a boil, then reduce the heat and let it simmer gently for 20-25 minutes. The potatoes should become tender enough to be easily pierced with a fork.

Once the potatoes are cooked, discard the bay leaves as their flavor has fully infused into the soup.

For a creamy texture, use an immersion blender directly in the pot or transfer the soup in batches to a regular blender. If you prefer a chunkier consistency, leave some potato pieces intact.

Sample the soup and adjust the seasoning as needed. Add more salt, pepper, or herbs to suit your taste.

Ladle the soup into bowls and top with freshly chopped parsley, thyme, or a swirl of cream for added richness.

Pair with crusty bread or freshly baked rolls for a complete, comforting meal. Add a dollop of sour cream or sprinkle some grated cheese on top for extra indulgence.

Carrots: Packed with beta-carotene, which promotes good vision and boosts the immune system.
Celery: Offers antioxidants and aids digestion with its natural compounds.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Portion into freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Why This Recipe Stands Out

Made with pantry staples that are easy to find. Offers a warm and satisfying experience with every spoonful. Adapt the recipe to suit your preferences or dietary needs.

Frequently Asked Questions

1. Can I prepare this soup in advance?
Yes, it’s perfect for meal prep. Store in the fridge or freezer and reheat as needed.

2. Can I use sweet potatoes instead of regular potatoes?
Absolutely! Sweet potatoes add a natural sweetness and a unique flavor.

3. What if I don’t have bay leaves?
You can substitute with a pinch of dried thyme or rosemary for a different herbal note.

4. How do I make it spicier?
Add a dash of cayenne pepper or red pepper flakes to kick up the heat.

5. Can I use other types of oil?
Yes, vegetable oil or canola oil works just as well.

6. What’s the best way to garnish the soup?
Fresh herbs, grated cheese, or a drizzle of cream are excellent options to enhance flavor and presentation.

Enjoy the rich, hearty taste of this classic potato soup and share the comfort with your loved ones!