Prep the vegetables. Peel and cut potatoes into bite-size chunks. Peel and dice or slice the carrot, chop celery sticks, and green beans. Dice the onion.
Sauté onions and minced garlic with a stick of butter or olive oil.
Add carrots and celery then continue to sauté or fry for 3 to 5 minutes.
Add potatoes and green beans. You can chop dill if you have and add it as well (optional).
Season with oregano, dried Italian herb, black pepper, garlic powder, and a pinch of salt. Or any seasoning of your choice.
Add 3 cups of broth and 1 cup of water then cook for 15 to 20 minutes or until the potatoes are cooked.
Once the potatoes are cooked, grab a masher and mash a few potato chunks to thicken the soup and create a creamy texture by adding 1 cup of heavy cream / sour cream or even milk. You can now remove it from heat and serve.
