Creamy Potato and Vegetable Soup

Creamy Potato and Vegetable Soup

**Ingredients:**

– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 3 medium potatoes, peeled and diced
– 2 medium carrots, sliced
– 2 stalks celery, sliced
– 1 cup frozen peas
– 4 cups vegetable broth
– 1 cup heavy cream or milk
– 2 tablespoons all-purpose flour
– Salt and pepper to taste
– 1/2 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Fresh parsley, chopped (for garnish)
– Crusty bread (for serving)

**Instructions:**

1. **Sauté the Aromatics:**
– In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

2. **Cook the Vegetables:**
– Add the diced potatoes, sliced carrots, and sliced celery to the pot. Stir to combine. Cook for about 5 minutes, stirring occasionally.

3. **Add the Broth and Seasoning:**
– Pour in the vegetable broth. Add the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes, or until the vegetables are tender.

4. **Thicken the Soup:**
– In a small bowl, whisk together the heavy cream (or milk) and flour until smooth. Slowly add this mixture to the soup, stirring constantly. Cook for an additional 5 minutes until the soup has thickened.

5. **Add the Peas:**
– Stir in the frozen peas and cook for another 5 minutes until the peas are heated through.

6. **Adjust Seasoning:**
– Taste the soup and adjust the seasoning with more salt and pepper if needed.

7. **Serve:**
– Ladle the soup into bowls and garnish with fresh parsley. Serve hot with crusty bread on the side.