Ingredients
- Olive oil: 2 tablespoons
- Yellow onion, chopped: 1 medium
- Carrots, peeled and chopped: 2 medium
- Celery, chopped: 2 stalks
- Vegetable broth: 6 cups
- Russet potatoes, peeled and cubed: 2 medium
- Heavy cream: 1 cup
- Salt and pepper: to taste
Instructions
- Step 1: 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.
- Step 2: Add the vegetable broth and potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
- Step 3: Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth and creamy. Be careful when blending hot liquids.
- Step 4: Return the soup to the pot. Stir in the heavy cream and heat through gently. Do not boil.
- Step 5: Season with salt and pepper to taste. Serve hot and enjoy!
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For a super quick reheat, microwave individual portions, stirring every minute until heated through.
- Garnish each bowl with a swirl of extra cream and a sprinkle of fresh herbs like parsley or chives for a restaurant-worthy presentation.
- To boost the flavor depth, try roasting your vegetables before adding them to the pot!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American