Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups (950 ml) vegetable broth (low sodium recommended)
  • 1 cup (240 ml) water (optional, to thin the soup)
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper to taste
  • 4 medium russet potatoes, peeled and diced (about 4 cups)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 1 cup (150g) frozen peas
  • 1 cup (150g) frozen sweetcorn
  • Fresh parsley, chopped (optional)
  • Sour cream or Greek yogurt (optional)
  • Shredded cheddar cheese (optional)
  • Crispy bacon bits (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and sauté until softened, about 5 minutes. Add garlic and sauté for another minute until fragrant.
  2. Pour in vegetable broth and water (if using). Stir in thyme, rosemary, salt, and pepper. Bring to a boil.
  3. Add diced potatoes, carrots, and celery to the pot. Reduce heat to a simmer, cover, and cook until potatoes are tender, about 20 minutes.
  4. Stir in frozen peas and sweetcorn. Cook for another 5 minutes, or until heated through.
  5. Taste the soup and adjust seasoning with salt and pepper as needed.
  6. Ladle the potato vegetable soup into bowls and garnish with fresh parsley, sour cream (or yogurt), shredded cheese, and bacon bits (if desired). Serve hot.