Add all the ingredients to a soup pot, cover it with its lid, and bring it to a boil over high heat. Then reduce the heat to maintain a low boil and cook for 10-12 minutes until the potatoes are fork tender.
Use an immersion blender to puree your soup, or carefully transfer it to a stand blender and puree it in batches until smooth.
Notes
Don’t stress over uniform-sized veggie pieces. Since you’ll be pureeing the soup, you don’t need even sizes. This will save you time on prep.
Use an immersion blender to puree for less mess, ease, and fewer dishes to wash.
If you don’t have an immersion blender, use extreme caution when blending hot liquids. Don’t overfill your blender, and work in batches to prevent spills.
Taste for salt and pepper once cooked, and add more, if needed. Depending on the broth you’re using, you may want more salt.
Store leftovers in the refrigerator for 3-4 days, or in the freezer airtight for up to 3 months.