Ingredients:

  • 30 g (2 Tbsp) Unsalted Butter or Olive Oil
  • 200 g (1 large) Yellow Onion, diced
  • 150 g (2 medium) Carrots, peeled and diced
  • 150 g (3 stalks) Celery stalks, diced
  • 15 g (3 cloves) Garlic, minced
  • 450 g (3 medium) Russet Potatoes, peeled and cubed
  • 4 L (6 cups) Low-Sodium Vegetable Broth
  • 5 mL (1 tsp) Dried Thyme
  • 1 Bay Leaf
  • Kosher Salt & Black Pepper, to taste
  • 120 mL (1/2 cup) Heavy Cream (optional, for ultimate richness)
  • 15 g (1 Tbsp) Fresh Parsley, chopped (for garnish)

Instructions:

  1. Melt butter (or heat oil) in a large Dutch oven or stockpot over medium heat. Add diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables soften and the onions become translucent.
  2. Add the minced garlic and cook for 1 minute until fragrant. Stir in the dried thyme.
  3. Add the cubed potatoes, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cover and cook until the potatoes are completely fork-tender (15-20 minutes).
  4. Turn off the heat. Carefully remove and discard the bay leaf.
  5. Using an immersion blender, blend the soup directly in the pot until it is completely smooth and velvety. If using a standard blender, work in batches, ensuring the vent is slightly open to allow steam to escape.
  6. Return the blended soup to low heat. Stir in the heavy cream (if using). Taste and adjust the seasoning liberally with salt and freshly ground black pepper.
  7. Ladle the soup into bowls, garnish with fresh parsley, and serve immediately.