Ingredients:

  • 2 tbsp unsalted butter
  • 1 large yellow onion, finely diced
  • 3 medium carrots, diced into 1/2-inch rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 1 tsp dried thyme
  • 1 tsp dried sage
  • 1/2 tsp smoked paprika
  • 4 cups low-sodium vegetable broth
  • 1 cup whole milk
  • 2 cups Yukon Gold potatoes, 1/2-inch cubes
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 1 tsp fresh lemon juice
  • 1/4 cup fresh parsley, chopped

Instructions:

  1. Melt the butter in a large Dutch oven over medium heat. Add the onions, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and the carrots lose their snap. Stir in the garlic and cook for 1 minute until fragrant.
  2. Sprinkle the flour, thyme, sage, and paprika over the vegetables. Stir constantly for 2 minutes to cook out the raw flour scent and create a golden roux.
  3. Slowly pour in the vegetable broth while whisking constantly to prevent lumps. Add the cubed potatoes and bring to a gentle boil.
  4. Reduce heat to low and simmer for 12-15 minutes until potatoes are fork-tender. Stir in the milk, frozen peas, and frozen corn. Heat through for 2-3 minutes.
  5. Remove from heat. Stir in the fresh lemon juice and chopped parsley. Season with salt and pepper to taste until the flavors taste vibrant and balanced.