# Needed Ingredients:
→ Vegetables
01 - 2 tablespoons olive oil or vegan butter
02 - 1 large yellow onion, diced
03 - 2 medium carrots, peeled and diced
04 - 2 celery stalks, diced
05 - 3 garlic cloves, minced
06 - 4 cups (2 lbs) Yukon Gold or Russet potatoes, peeled and diced
07 - 1 medium leek (white and light green parts), cleaned and sliced (optional)
→ Broth & Dairy
08 - 4 cups vegetable broth (gluten-free if needed)
09 - 1 cup unsweetened plant-based milk (oat, soy, almond) or dairy milk
10 - 1/2 cup plant-based cream or heavy cream (optional)
→ Seasonings
11 - 1 teaspoon dried thyme
12 - 1/2 teaspoon dried rosemary
13 - 1 bay leaf
14 - Salt and freshly ground black pepper, to taste
15 - 1/4 teaspoon smoked paprika (optional)
→ Garnishes (optional)
16 - Fresh chives or parsley, chopped
17 - Vegan or regular sour cream
18 - Plant-based bacon bits or crispy onions
# Preparation Steps:
01 - Heat olive oil or vegan butter in a large pot over medium heat. Add diced onion, carrots, celery, and leek if using. Cook for 5 to 7 minutes until softened.
02 - Incorporate minced garlic and sauté for an additional minute until fragrant.
03 - Stir in peeled and diced potatoes, dried thyme, rosemary, bay leaf, smoked paprika if used, salt, and pepper. Cook for 2 minutes, stirring to blend flavors.
04 - Pour in vegetable broth, bring to a boil, then lower heat and simmer uncovered for 20 to 25 minutes until potatoes are tender.
05 - Take out and discard the bay leaf from the pot.
06 - Use an immersion blender to partially puree the soup directly in the pot, leaving some potato chunks for texture. Alternatively, blend about one-third of the soup until smooth and return it to the pot.
07 - Stir in plant-based milk and cream if using, warming gently for 2 to 3 minutes. Adjust seasoning as needed.
08 - Ladle into bowls and garnish with fresh herbs, a dollop of sour cream, and optional toppings.
