Ingredients:

  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 2 lbs Yukon Gold potatoes, peeled and cubed into 1-inch pieces
  • 4 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a stockpot over medium heat. Add the diced onion, carrots, and celery; cook for 5–7 minutes until vegetables have softened. Stir in the minced garlic and cook for 60 seconds until fragrant.
  2. Add the cubed potatoes, vegetable broth, thyme, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until potatoes are fork-tender.
  3. Remove the bay leaf. Use an immersion blender to pulse the soup 3–5 times to create a creamy base while leaving some potato chunks intact.
  4. Remove the pot from the heat. Fold in the plain Greek yogurt and fresh lemon juice until smooth. Stir in chopped fresh parsley before serving.