Mmm, mmm, mmm! So good! So-Good Potato Soup is loaded with plenty of garden-fresh veggies and bright tomatoes, stewed in a savory broth with plenty of aromatic herbs. But of course, the real stars are the potatoes; fluffy, hearty, and just so satisfying. This is called So-Good Potato Soup, because it always lives up to its name!

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  • 3 tablespoons olive oil
  • 1/2 cup carrot, chopped
  • 1/3 cup celery, chopped
  • 1/3 cup onion, minced
  • 4 1/2 cups potatoes, medium-cubed
  • 3/4 cup canned peeled tomatoes, chopped
  • 3 cups vegetable broth
  • black pepper or hot pepper flakes, to taste
  • salt, to taste
  • 1 teaspoon oregano
  • 1 teaspoon dried basil
  • fresh parsley, to taste, chopped, for garnish
  • parmesan cheese, to taste, grated, for garnish
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Step 1 –In a large pot over medium heat, heat the oil.

Step 2 –Add the carrot, the celery, and the onion and cook while stirring often until the onion is transparent, about 3 minutes.

Step 3 –Add the potatoes, the peeled tomatoes and their juices, the vegetable broth, the pepper, the salt, the oregano, and the basil, mixing to combine.

Step 4 –Bring the mixture to a boil then immediately reduce heat to low.

Step 5 –Cover the pot and simmer for 20 minutes.

Step 6 –Uncover the pot and cook until the potatoes are tender, about 5-10 minutes.

Step 7 –Garnish with the parsley and the parmesan cheese.

Step 8 –Serve.