1-Gathering Your Ingredients: First, get your ingredients ready. Start by peeling and chopping 1 kilogram of potatoes, 1 and a half large carrots, and 1 large onion. This prep takes about 15 minutes and sets you up for success. Having everything measured out helps the process flow smoothly, letting you focus on cooking.

2-Cooking the Base: Heat a large non-stick pot over high heat and add 2 tablespoons of vegetable broth along with the chopped onions. Cook them until they turn translucent, which brings out their sweet flavor. Next, add the chopped carrots and cook until softened, building a solid base for the soup.

3-Cooking the Base: Stir in the chopped potatoes and the remaining 8 cups of vegetable broth. If you like, add the optional half teaspoon of cracked black pepper and half teaspoon of Dijon mustard at this stage for extra depth. Bring everything to a boil, then lower the heat to medium-low and let it simmer for 15 minutes until the potatoes and carrots are very soft.

4-Blending and Finishing: Once the veggies are tender, turn off the heat and stir in the optional one third cup of nutritional yeast if you’re using it. Use an immersion blender to puree the soup until it’s smooth and creamy. If you don’t have one, let the soup cool a bit and use a regular blender instead.

5-Blending and Finishing: For a chunkier texture, chop the vegetables evenly and blend less or skip it altogether. The total cooking time is around 20 minutes, making this a quick option for busy days. Serve it warm with your favorite garnishes for a finishing touch.