Hearty Potato and Herb Soup

1.In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent, about 5 minutes.

2.Add the diced potatoes to the pot and stir to combine with the onion and garlic.

3.Pour in the vegetable broth and add the bay leaf, dried thyme, and dried rosemary. Bring the mixture to a boil, then reduce the heat to a simmer.

4.Cover the pot and let the soup simmer for about 20 minutes, or until the potatoes are tender.

5.Once the potatoes are cooked, remove the bay leaf and use a potato masher or immersion blender to mash the soup to your desired consistency. For a chunkier soup, mash lightly; for a creamier texture, blend more thoroughly.

6.Stir in the whole milk and season with salt and pepper to taste. Heat the soup gently until warmed through, but do not boil.

7.Serve hot, garnished with fresh chopped parsley.