# What You Need:
→ Vegetables
01 - 2 tablespoons olive oil
02 - 1 large onion, diced
03 - 2 cloves garlic, minced
04 - 3 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 4.4 cups potatoes, peeled and diced
07 - 1 parsnip, peeled and diced (optional)
08 - 1 leek, cleaned and sliced (optional)
→ Liquids
09 - 5 cups vegetable broth (gluten-free if required)
10 - 1 cup unsweetened plant-based milk or regular milk
11 - 0.5 cup plant-based cream or heavy cream (optional)
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 0.5 teaspoon dried rosemary
14 - 1 bay leaf
15 - 1 teaspoon salt, plus more to taste
16 - 0.5 teaspoon black pepper
17 - Pinch of ground nutmeg (optional)
→ Toppings (optional)
18 - Chopped fresh chives or parsley
19 - Crispy vegan bacon bits or regular bacon (omit for vegan)
20 - Shredded vegan cheese or regular cheese
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic, diced carrots, celery, and leek if using. Cook for an additional 4 minutes, stirring occasionally.
03 - Add potatoes, parsnip if using, dried thyme, rosemary, bay leaf, salt, black pepper, and nutmeg. Stir to combine thoroughly.
04 - Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 20 to 25 minutes until potatoes are tender.
05 - Remove bay leaf. Blend approximately half of the soup using an immersion blender or by transferring to a blender, then return it to the pot.
06 - Stir in plant-based milk and cream if desired. Warm gently for 2 to 3 minutes, adjusting seasoning as needed.
07 - Ladle soup into bowls and garnish with chopped chives, vegan bacon bits, and cheese if preferred.
