Ingredients:

  • 2 tbsp olive oil
  • 1 medium onion, diced
  • 3 medium carrots, sliced into rounds
  • 3 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 lbs Russet potatoes, peeled and cubed into 1/2 inch pieces
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice

Instructions:

  1. Heat 2 tbsp olive oil in a large pot over medium heat.
  2. Add the diced onion, sliced carrots, and sliced celery; stir frequently for 5–7 minutes until the onions are translucent and carrots begin to soften.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant.
  4. Add the cubed potatoes, 1 tsp dried thyme, 1 tsp kosher salt, and 1/2 tsp black pepper to the pot.
  5. Pour in 6 cups low-sodium vegetable broth, ensuring the vegetables are fully submerged.
  6. Bring the liquid to a boil, then immediately reduce the heat to low, cover the pot, and simmer for 20–25 minutes until potatoes and carrots are fork-tender.
  7. Use an immersion blender directly in the pot and pulse 5–10 times to mash approximately 30% of the vegetables into the broth to create a creamy base, leaving the remaining pieces chunky.
  8. Stir in the chopped fresh parsley and lemon juice just before serving.