Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into coins
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, peeled and cubed into ½ inch pieces
  • 6 cups low-sodium vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup unsweetened almond milk
  • 1 tbsp fresh lemon juice

Instructions:

  1. Heat the butter and olive oil over medium heat in a pot. Add the onion, carrots, and celery; cook for 6-8 minutes until the onions are translucent and the carrots have softened slightly.
  2. Stir in the minced garlic and cook for another 60 seconds until fragrant.
  3. Pour in the vegetable broth and add the cubed potatoes, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then immediately reduce heat to low.
  4. Cover and simmer for 15-20 minutes, or until the potatoes are fork-tender and the liquid is steaming.
  5. Remove the bay leaf.
  6. Using an immersion blender, pulse the soup 3-4 times to break down some of the potatoes to thicken the broth while leaving plenty of whole vegetable chunks for texture.
  7. Stir in the frozen peas and frozen corn; cook for 2-3 minutes until heated through.
  8. Stir in the unsweetened almond milk and fresh lemon juice for a creamy, bright finish. Remove from heat and serve.