Ingredients:

  • 2 tablespoons (30ml) olive oil
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 6 cups (1.4 liters) vegetable broth (low sodium preferred)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 1 bay leaf
  • 2 pounds (900g) Yukon Gold potatoes, peeled and diced (about 4-5 medium potatoes)
  • 1 cup (150g) frozen peas
  • 1/2 cup (120ml) heavy cream or half-and-half (optional, for extra creaminess)
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Heat olive oil in stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5-7 minutes. Add garlic and cook until fragrant, about 1 minute.
  2. Pour in vegetable broth. Stir in thyme, smoked paprika, and bay leaf. Bring to a simmer.
  3. Add diced potatoes. Simmer until potatoes are tender, about 15-20 minutes, or until easily pierced with a fork.
  4. Stir in frozen peas and cream (if using). Cook until peas are heated through, about 2-3 minutes.
  5. Remove bay leaf. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh parsley.