Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 2 potatoes, diced
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Cook until softened, about 5 minutes.
- Stir in garlic and cook for another minute.
- Add potatoes and vegetable broth. Bring to a boil, then reduce heat and simmer until vegetables are tender, about 20 minutes.
- Using an immersion blender, blend part of the soup until smooth, or transfer to a blender carefully.
- Stir in heavy cream and season with salt and pepper. Heat through.
- Serve hot garnished with fresh parsley.
Notes
- Adjust cream for a thicker or thinner consistency.
- Use seasonal vegetables for variations.
- Can be made vegan by substituting heavy cream with coconut cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 30mg