Potato Soup Vegetarian

Nutriscore Rating: 68/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 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

11 steps

1. Peel and dice the potatoes into small, even cubes. Finely chop the onion, celery, and carrot. Mince the garlic cloves.

2. In a large soup pot, melt the butter (or heat olive oil) over medium heat.

3. 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.

4. Add the minced garlic and cook for another minute until fragrant.

5. Stir in the diced potatoes, vegetable broth, salt, pepper, thyme, and the bay leaf. Bring the mixture to a boil.

6. 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.

7. 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.

8. Stir in the heavy cream (or plant-based cream), and adjust salt and pepper to taste.

9. Simmer the soup for another 2-3 minutes to heat through. Avoid boiling after adding cream.

10. Ladle the soup into bowls and garnish with fresh parsley and shredded cheddar cheese, if desired.

11. Serve warm with crusty bread or crackers on the side.

Nutrition Facts

1 serving (2265.1g)

Calories		2226
% Daily Value*
Total Fat		135.9 g	174%
	Saturated Fat	83.7 g	419%
	Polyunsaturated Fat	2.9 g
Cholesterol		391 mg	130%
Sodium		4807 mg	209%
Total Carbohydrate		213.1 g	77%
	Dietary Fiber	29.1 g	104%
	Total Sugars	35.0 g
Protein		53.1 g	106%
Vitamin D		0.8 mcg	4%
Calcium		907 mg	70%
Iron		9.8 mg	54%
Potassium		5435 mg	116%

*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.

Source of Calories

Fat: 1223 cal (53.5%%)

Protein: 212 cal (9.3%%)

Carbs: 852 cal (37.3%%)