Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, peeled and cubed
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1/2 cup whole milk
  • 1 tbsp lemon juice
  • salt to taste
  • black pepper to taste
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Heat the butter or oil over medium heat in a Dutch oven. Add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  3. Add the cubed potatoes, dried thyme, and the bay leaf. Pour in the vegetable broth, ensuring the potatoes are fully submerged.
  4. Bring the mixture to a boil, then reduce heat to low and simmer for 15–20 minutes, or until the potatoes are fork-tender.
  5. Remove the bay leaf. Use an immersion blender to blend about 1/3 of the soup directly in the pot until the broth transforms to an opaque, creamy consistency, leaving plenty of potato chunks intact.
  6. Stir in the frozen peas, frozen corn, and milk (or cream). Simmer for an additional 3–5 minutes.
  7. Season with salt and black pepper to taste, stir in lemon juice, and garnish with fresh parsley.