This isn't your grandma's potato soup (unless your grandma was a culinary genius!). We're diving into a vibrant, veggie-packed version that's both comforting and surprisingly nutritious. This recipe is perfect for a chilly evening, a healthy lunch, or even a make-ahead meal prep champion. Get ready to savor every spoonful!
What Makes This Veggie Potato Soup Special?
This recipe goes beyond the basic potato soup by incorporating a colorful array of vegetables, boosting the nutritional value and adding exciting layers of flavor. We're talking carrots, celery, and onions for that classic soup base, but then we're elevating it with the sweetness of corn, the heartiness of green beans, and the earthy depth of potatoes. The result? A truly satisfying and healthy meal.
Ingredients You'll Need:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (low sodium preferred)
- 2 cups water
- 2 medium russet potatoes, peeled and cubed
- 1 cup frozen corn
- 1 cup green beans, trimmed and halved
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions: A Step-by-Step Guide
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Sauté the Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.
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Add the Liquids and Potatoes: Pour in the vegetable broth and water. Add the cubed potatoes, thyme, and rosemary. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
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Incorporate the Remaining Vegetables: Stir in the frozen corn and green beans. Continue to simmer for another 5-7 minutes, or until the green beans are tender-crisp.
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Season and Blend (Optional): Season the soup with salt and pepper to taste. For a smoother texture, you can use an immersion blender to partially or fully puree the soup. We recommend leaving some texture for a more rustic feel!
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Serve and Enjoy: Ladle the soup into bowls and garnish with fresh parsley. A dollop of plain yogurt or a sprinkle of your favorite cheese can also elevate this dish.
Frequently Asked Questions (FAQ)
Can I use other types of potatoes?
Yes! Yukon gold potatoes will add a creamier texture and slightly sweeter flavor. Red potatoes will also work well, but they might not break down as much as russet potatoes.
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions, carrots, and celery as directed. Then, transfer everything to your slow cooker. Add the broth, water, potatoes, corn, green beans, thyme, and rosemary. Cook on low for 6-8 hours or high for 3-4 hours.
How can I make this soup vegan?
This recipe is already naturally vegan! Just ensure you use vegetable broth that doesn't contain any animal products.
Can I add other vegetables?
Yes! Feel free to experiment with other vegetables like zucchini, bell peppers, or spinach. Add them during the last 5-7 minutes of cooking to ensure they don't overcook.
How do I store leftover soup?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. It reheats beautifully!
Beyond the Bowl: Tips and Variations
- Spice it up: Add a pinch of red pepper flakes for a touch of heat.
- Boost the creaminess: Stir in a splash of coconut milk or heavy cream at the end for extra richness. (Note: This will make it non-vegan)
- Make it a meal: Add cooked chicken, sausage, or beans for a heartier soup.
- Get creative with herbs: Experiment with different herbs like dill, oregano, or basil.
This hearty and healthy veggie potato soup is a testament to the power of simple ingredients combined with a little creativity. It's a recipe that’s easily adaptable to your preferences and dietary needs, making it a perfect addition to your weeknight dinner rotation. Enjoy!
