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Cooking for Success: Warm olive oil in a big pot or Dutch oven on medium heat. Put the diced onions, carrots, and celery. Cook for 5-7 minutes, or until the onions are soft and see-through. If you are using leek, put it in with the rest of the vegetables and cook for one more minute. Sautéing brings out the natural sweetness and flavors of the vegetables.
Constructing the Foundation: Put the chopped potatoes, salt, pepper, and bay leaves in the pot. Mix the potatoes well with the seasonings to make sure the soup has a consistent taste.
Love in a liquid form. Pour water or vegetable broth into the pot based on how thick or thin you want your soup to be. To make a thicker soup, use less liquid, approximately 4 cups at the beginning. To make a thinner soup, add more liquid. You can change the quantity later if necessary.
Calm and Peaceful Heat the soup until it boils. Then, lower the heat and let it cook gently for 20-25 minutes, or until the potatoes are soft. To see if the potato is cooked, poke it with a fork. The fork should go through easily.
Bay leaves (if desired): After the potatoes are done, take out the bay leaves from the soup. Get rid of them because their taste has already mixed into the broth.
Perfectly blended puree (if desired): If you want your soup to be smoother, blend it with a hand blender or a regular blender in small amounts at a time. This makes a smooth and creamy feel. You can also keep the soup with pieces for a more homemade touch.
Symphony of Flavors: Try the soup and add salt and pepper as needed. Try using different herbs or spices to add a unique flavor.
Enjoy and appreciate: Serve your potato soup while it's hot. Put it in bowls and add chopped fresh herbs like parsley or thyme on top for more color and flavor. Fresh herbs bring a fresh flavor that balances the richness of the soup.
Ideas for how to serve.
Serve with freshly baked bread for a full meal.
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