Potato, Broccoli & Carrot Soup

Ingredients

• 4–5 medium potatoes, peeled and diced
• 2 cups broccoli, chopped
• 2 carrots, peeled and sliced
• 1–2 celery stalks, diced
• 1 small onion, diced
• 2–3 cloves garlic, minced
• 4-6 cups chicken or vegetable broth
• 1 cup milk or cream (optional)
• 1 stick of salted butter
• Salt, pepper, garlic powder, onion powder, thyme, paprika for seasoning + one bay leaf

Optional:

• Parmesan cheese (optional)

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Steps

1. Build your base
In a large pot, melt the butter or heat the oil over medium heat.
Add the onion and celery, letting them soften for a few minutes.
Stir in the garlic and cook just until fragrant. (5 minutes)

2. Add the vegetables
Add the potatoes, carrots, and broccoli. Stir gently, letting everything coat in the warmth of the pot.

3. Let it simmer
Pour in the broth.
Add salt, pepper and additional seasonings. Season lightly and taste.
You can also drop the bay leaf here for a deeper flavor.

Bring it to a boil, then lower to a gentle simmer.
Let it cook for about 15–20 minutes, until the vegetables are soft.

4. Blend to your liking
For a creamy soup, blend all or part of it.
For something more rustic, leave it chunky.

( I blended half of it)

5. Make it creamy
Stir in the milk or cream (optional) Let it warm through gently. I placed the cream in a little glass so others could add it if they wanted to or not when I served it.

6. Taste and adjust
Add more salt, pepper, or cheese if you’d like.

Serve with delicious French bread with butter or garlic bread.