Vegetarian Creamy Potato Soup
Indulge in the comforting warmth of Vegetarian Creamy Potato Soup—a velvety masterpiece perfect for cozy evenings. Crafted with hearty russet potatoes, aromatic garlic, and a medley of fresh vegetables, this recipe combines simplicity with crave-worthy flavor. The smooth, rich texture is achieved by blending tender potatoes with whole milk and a touch of heavy cream, all enhanced by the earthy notes of fresh thyme and a subtle hint of bay leaf. Ready in under an hour, this nourishing soup is topped with vibrant green onions and optional shredded cheddar cheese for a burst of flavor. Serve it as an inviting appetizer or a satisfying main dish. Whether you’re looking for vegetarian comfort food or a creamy soup to warm the soul, this recipe checks all the boxes!
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Recipe Information
Ingredients
- 5 medium russet potatoes
- 1 large onion
- 2 medium carrots
- 2 celery stalks
- 3 garlic cloves
- 2 tablespoons butter
- 4 cups vegetable broth
- 2 cups whole milk
- 1 cup heavy cream
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 1 teaspoon fresh thyme
- 1 bay leaf
- 2 stalks green onions
- 1 cup cheddar cheese (optional)
Instructions
Peel and dice the potatoes into 1-inch cubes. Chop the onion, carrots, and celery finely. Mince the garlic cloves.
In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, and celery, and sauté for about 5 minutes, or until the vegetables are softened.
Add the minced garlic and cook for another minute, stirring frequently to avoid burning.
Add the diced potatoes, vegetable broth, salt, black pepper, fresh thyme, and bay leaf to the pot. Bring the mixture to a boil.
Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf and discard it. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend, then return to the pot.
Stir in the milk and heavy cream into the blended soup and heat over low heat until warmed through.
Taste and adjust the seasoning with more salt and pepper if necessary.
Serve the soup hot, garnished with sliced green onions and optionally topped with shredded cheddar cheese.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 51.5 g | 19% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 10.4 g | ||
| Protein | 15.1 g | 30% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 296 mg | 23% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 1329 mg | 28% | |
*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.
