In a large heavy-bottomed pot, warm the olive oil and butter over medium heat until butter is melted and foaming. Add the diced onion, carrot, and celery. Cook, stirring occasionally, until the vegetables are softened and translucent, about 6–8 minutes. Add the minced garlic and cook until fragrant, about 30–45 seconds.

Vegetables & Protein (Soup du Jour — versatile mix)

Add firmer vegetables

Add the diced potato and sliced mushrooms to the pot. Cook for 3–4 minutes, stirring, to start developing flavor and slightly browning the mushrooms.

Add remaining vegetables and protein

Stir in the diced zucchini and frozen peas. If using cooked shredded chicken (or another protein), add it now so it can heat through. Mix to combine.

Liquids & Seasoning

Pour in the chicken or vegetable stock and the water. Add the bay leaf, thyme sprigs, dried oregano, salt, black pepper, and red pepper flakes if using. Increase heat to bring the mixture to a gentle boil, then reduce heat to maintain a simmer.

Simmer uncovered for 15–20 minutes, or until the potatoes are tender and all vegetables are cooked through. Taste and adjust seasoning with additional salt and pepper if needed. Remove and discard the bay leaf and thyme stems.

Finishing & Garnish

Enrich and finish

If you want a creamier soup, stir in the heavy cream or half-and-half and warm through for 2–3 minutes but do not boil. Stir in the fresh lemon juice to brighten flavors.

Remove the pot from heat. Stir in chopped parsley and grated Parmesan if using. Ladle the soup into bowls and finish with an extra grind of black pepper or a sprinkle of Parmesan.