Potato Soup Vegetarian
Warm, cozy, and irresistibly creamy, this Vegetarian Potato Soup is the ultimate comfort food for any season. Packed with wholesome Yukon Gold or Russet potatoes, fresh vegetables like carrots, celery, and onion, and infused with aromatic garlic and thyme, this soup is as nourishing as it is flavorful. Blended to silky perfection, with the option to keep it slightly chunky for added texture, it’s finished with a splash of rich heavy cream or plant-based alternative for a luscious, velvety touch. Garnish with fresh parsley and shredded cheddar cheese for a burst of freshness and flavor, and serve it alongside crusty bread for a meal that's hearty yet light. Ready in just 45 minutes, this vegetarian potato soup is perfect for busy weeknights and is fully customizable to suit your dietary preferences. Whether you’re looking for a comforting dinner or an easy lunch, this recipe is the epitome of simplicity and satisfaction.
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Recipe Information
Ingredients
- 4 medium Potatoes (Yukon Gold or Russet)
- 1 medium Carrot
- 2 large Celery stalk
- 1 medium Yellow onion
- 3 large Garlic cloves
- 4 cups Vegetable broth
- 1 cup Heavy cream (or plant-based cream)
- 2 tablespoons Unsalted butter (or olive oil)
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Dried thyme
- 1 whole Bay leaf
- 2 tablespoons Chopped fresh parsley (optional garnish)
- 0.5 cup Shredded cheddar cheese (optional garnish)
Instructions
Peel and dice the potatoes into small, even cubes. Finely chop the onion, celery, and carrot. Mince the garlic cloves.
In a large soup pot, melt the butter (or heat olive oil) over medium heat.
Add the chopped onion, celery, and carrot to the pot. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
Add the minced garlic and cook for another minute until fragrant.
Stir in the diced potatoes, vegetable broth, salt, pepper, thyme, and the bay leaf. Bring the mixture to a boil.
Reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf from the soup. Use an immersion blender to purée the soup until smooth, or leave some small chunks for texture if preferred. Alternatively, carefully transfer the soup in batches to a regular blender and blend until smooth.
Stir in the heavy cream (or plant-based cream), and adjust salt and pepper to taste.
Simmer the soup for another 2-3 minutes to heat through. Avoid boiling after adding cream.
Ladle the soup into bowls and garnish with fresh parsley and shredded cheddar cheese, if desired.
Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
2238 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 84.2 g | 421% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 391 mg | 130% | |
| Sodium | 5202 mg | 226% | |
| Total Carbohydrate | 212.5 g | 77% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 33.1 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 902 mg | 69% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4961 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
