Ingredients:

  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and freshly ground black pepper, to taste
  • 1.5 lbs Yukon Gold potatoes, peeled and diced
  • 4 cups vegetable broth
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup frozen peas
  • ½ cup frozen corn
  • ½ cup milk or cream (optional)
  • 2 tablespoons chopped fresh parsley, for garnish

Instructions:

  1. Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, thyme, and rosemary; cook for 1 minute more until fragrant. Season with salt and pepper.
  2. Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until potatoes are tender.
  3. Add carrots and celery to the pot. Continue to simmer for another 5-7 minutes, or until carrots and celery are slightly tender.
  4. Stir in frozen peas and corn. Cook for 2-3 minutes, or until heated through.
  5. If desired, stir in milk or cream for added richness. Heat through, but do not boil.
  6. Ladle soup into bowls. Garnish with fresh parsley and serve hot.