Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Vegetables
Liquids
Herbs and Spices
Optional Additions
Method
Preparation
- 1
Cooking
- 2
Sauté Vegetables
In a large pot, heat a tablespoon of oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
- 3
Add Garlic
Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant, being careful not to burn it.
- 4
Combine Ingredients
Add the diced potatoes, vegetable broth, and water to the pot. Stir to combine.
- 5
Season the Soup
Add the dried thyme, bay leaf, salt, and black pepper. Stir well.
- 6
Simmer
Bring the soup to a boil, then reduce the heat to low. Cover and let it simmer for 25-30 minutes, or until the potatoes and other vegetables are tender.
- 7
Finish the Soup
If using, stir in the chopped fresh parsley and lemon juice just before serving. Remove the bay leaf.
