Potato Soup

Prep: 15 minutes Cook: 45-60 minutes


By Marilyn Borton


  • 6 cups vegetable broth
  • 1 onion, chopped
  • 1-2 cloves garlic, minced
  • 6 medium russet potatoes, peeled and cubed
  • 2 carrots, finely chopped
  • 2 stalks celery, chopped
  • 1 zucchini, diced
  • 1/2 cup fresh parsley, chopped
  • 1 tsp dill weed
  • 1/4 - 1/2 tsp freshly ground pepper
  • dash salt


Place a small amount of the vegetable broth in a large soup pot. Add the onion and garlic. Cook, stirring occasionally for 5 minutes. Add the remaining ingredients, mix well, bring to a boil, reduce heat and simmer for about 45 minutes, until vegetables are tender and potatoes have started to break apart. Serve with some fresh bread to dunk into the flavorful broth.