Ingredients:

  • tablespoons unsalted butter or olive oil
  • large yellow onion, diced
  • large carrots, peeled and diced
  • medium celery stalks, diced
  • medium Russet potatoes, peeled and diced
  • cloves garlic, minced
  • teaspoon fresh thyme leaves
  • large bay leaf
  • cups vegetable or chicken stock
  • (14.5 oz) can diced tomatoes, undrained
  • tablespoon all-purpose flour (optional thickener)
  • /4 cup fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Melt butter or oil in a large, heavy-bottomed stockpot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté gently for 8–10 minutes until softened but not browned (sweating the vegetables).
  2. Stir in the minced garlic, thyme, and bay leaf. Cook for 1 minute until fragrant. If using flour, sprinkle it over the vegetables and stir constantly for 1 minute to cook out the raw flavour.
  3. Pour in the stock and the canned tomatoes (with their liquid). Scrape the bottom of the pot well to lift any browned bits.
  4. Stir in the diced potatoes. Bring the mixture to a gentle boil.
  5. Reduce the heat immediately to low, cover loosely, and maintain a steady, gentle simmer for 35–45 minutes.
  6. Check doneness; the soup is ready when the potatoes are fork-tender. Remove and discard the bay leaf.
  7. Stir in the fresh parsley. Taste generously and adjust seasoning with salt and pepper. Optional: Mash about 1/4 of the soup against the side of the pot before serving for a thicker texture.