Coin Collection Soup

By AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A velvety potato and mint soup with a subtle herbal note, named for the 'collection' of flavors and edible mint 'coins' on top. This American-inspired soup recipe, ready in about 40 minutes, pairs butter, yellow onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp butter
• 1 medium, finely diced yellow onion
• 2, peeled and diced carrots
• 2 stalks, diced celery
• 3 cloves, minced garlic
• 4 cups vegetable broth
• 1 cup, diced potatoes
• 1/2 cup heavy cream
• 1/4 cup, chopped fresh mint leaves
• 1/4 tsp salt
• 1/8 tsp black pepper

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Instructions

1. Step 1: Melt 2 tbsp butter in a large pot over medium heat. Add 1 diced yellow onion, 2 diced carrots, and 2 diced celery stalks; cook for 5-7 minutes until softened and onion is translucent.
2. Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant, stirring constantly to prevent burning.
3. Step 3: Pour in 4 cups vegetable broth and add 1 cup diced potatoes. Bring to a simmer and cook for 15-20 minutes, or until potatoes are tender when pierced with a fork.
4. Step 4: Stir in 1/2 cup heavy cream and 1/4 cup chopped fresh mint; cook for 2 more minutes until heated through. Season with 1/4 tsp salt and 1/8 tsp black pepper.
5. Step 5: Ladle into bowls and garnish with 4 finely chopped mint leaves (resembling 'coins') on top.