Ingredients:

3 small onions, chopped

Olive oil

2 carrots, chopped

100 g (½ cup) diced celery

1 leek, chopped (white and light green parts only)

500 g (2 cups) floury potatoes, diced

Salt to taste

Black pepper to taste

2 bay leaves

1 L vegetable broth

1 clove garlic, minced

Pinch of nutmeg

Fresh parsley, chopped (for garnish)

Instructions:

Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the chopped onions, carrots, celery, and leek. Sauté for 5-7 minutes, or until the vegetables are softened and translucent.

Add the potatoes, broth, and spices: Add the diced potatoes, salt, pepper, bay leaves, and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.

Remove the bay leaves: Remove the bay leaves from the soup.

Puree the soup (optional): For a smoother consistency, use an immersion blender to puree the soup directly in the pot. Alternatively, you can transfer the soup to a blender and puree it in batches.

Stir in the garlic and nutmeg: Stir in the minced garlic and nutmeg to the pot. Taste and adjust seasonings with salt and pepper as needed.

Serve: Ladle the hot soup into bowls and garnish with chopped fresh parsley.

Tips:

You can use any type of potatoes for this soup, but floury potatoes will break down more easily and create a thicker, creamier soup.

If you don’t have fresh parsley, you can use 1 teaspoon of dried parsley.

Leftover potato soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.

You can add other vegetables to this soup, such as chopped green beans, peas, or corn.

For a richer flavored soup, you can add a tablespoon of butter or olive oil to the pot along with the vegetables in step 1.