Wash and chop or dice all vegetables, reserving cut vegetables in a large bowl.
2 tablespoons olive oil
Pour oil in a large stock pot and heat over medium heat until simmering, about 3 minutes.
reserved vegetables
½ teaspoon salt
Add reserved vegetables and salt. Cook, stirring occasionally, until staring to soften, about 10 minutes.
4 cups chicken stock
2 bay leaves
1 teaspoon dried thyme
Once vegetables have softened, add chicken stock, garlic, bay leaves, and thyme. Increase heat to high and bring soup to a boil.
Reduce heat to low to simmer. Cook, uncovered, until potatoes and vegetables are very soft and easily pierced with a fork, about 15 to 20 additional minutes.
Remove bay leaves. Blend the soup using an immersion blender, standing blender, food processor, or food mill until soup is pureed into a smooth, creamy texture. Transfer soup back to the pot when done.
¼ cup heavy cream or half-and-half
1 teaspoon salt, or to taste
½ teaspoon pepper, or to taste
Add cream, pepper, and salt to soup and stir to combine. Taste and adjust seasonings to your preference.
Wash and chop or dice all vegetables, reserving cut vegetables in a large bowl.
Pour oil in a large stock pot and heat over medium heat until simmering, about 3 minutes.
Add reserved vegetables and salt. Cook, stirring occasionally, until staring to soften, about 10 minutes.
Once vegetables have softened, add chicken stock, garlic, bay leaves, and thyme. Increase heat to high and bring soup to a boil.
Reduce heat to low to simmer. Cook, uncovered, until potatoes and vegetables are very soft and easily pierced with a fork, about 15 to 20 additional minutes.
Remove bay leaves. Blend the soup using an immersion blender, standing blender, food processor, or food mill until soup is pureed into a smooth, creamy texture. Transfer soup back to the pot when done.
Add cream, pepper, and salt to soup and stir to combine. Taste and adjust seasonings to your preference.
Print