Instructions
Option A: Slow Cooker (Set it and forget it)
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Layer: Place the potatoes, carrots, celery, onion, and garlic into the slow cooker.
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Season: Pour the broth over the vegetables. Stir in the Italian seasoning, bay leaf, salt, pepper, and red pepper flakes if using.
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Cook: Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes and carrots are perfectly fork-tender.
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Finish: Remove the bay leaf. Stir in a squeeze of fresh lemon juice, ladle into bowls, and top generously with fresh chopped parsley.
Option B: Stovetop (Fast & traditional)
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Sauté: In a large Dutch oven or soup pot, heat 1 tbsp of olive oil over medium heat. Sauté the onion, carrots, and celery for 5–7 minutes until they begin to soften. Add the garlic and cook for 1 more minute until fragrant.
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Simmer: Add the cubed potatoes, broth, bay leaf, and seasonings. Bring to a boil, then reduce the heat to low, cover, and let simmer for 20–25 minutes until the potatoes are tender.
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Finish: Discard the bay leaf, stir in the lemon juice, and garnish with fresh parsley.
Pro-Tips for the Perfect Pot
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For a thicker broth: Take a potato masher and gently press down on a few of the cooked potato chunks right in the pot. The released starches will naturally thicken the broth without needing flour or cream.
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To keep veggies bright: Add the celery a little later in the cooking process if you prefer it to keep a slight, fresh crunch rather than getting completely soft.
Would you like some ideas on how to turn this into a creamy potato soup, or perhaps some quick bread pairings to serve alongside it?
