Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 1 medium (150g) yellow onion, finely diced
  • 3 stalks (120g) celery, diced
  • 3 medium (180g) carrots, diced
  • 3 cloves (9g) garlic, minced
  • 1.5 lbs (680g) Yukon Gold potatoes, peeled and cubed into 1/2 inch pieces
  • 6 cups (1.4L) vegetable broth, low sodium
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) black pepper, freshly cracked
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Heat the butter over medium heat in a large Dutch oven or stock pot. Add the diced onion, celery, and carrots.
  2. Sauté for 6–8 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly.
  3. Stir in the minced garlic and dried thyme; cook for 60 seconds until fragrant.
  4. Add the cubed potatoes, salt, and black pepper. Stir to coat the potatoes in the aromatic oil.
  5. Pour in the vegetable broth and add the bay leaf. Bring to a boil, then immediately reduce heat to low.
  6. Cover and simmer for 20–25 minutes, or until the potatoes are fork-tender and the broth has thickened.
  7. Remove the bay leaf. For a creamier texture, optionally use an immersion blender to pulse the soup 3–4 times.
  8. Stir in the lemon juice just before serving to brighten the flavor profile.