Vegetarian Loaded Potato Soup
Cozy up with a bowl of this heartwarming **Vegetarian Loaded Potato Soup**, a creamy and hearty twist on a comfort food classic—perfect for chilly nights or whenever you crave something satisfying. Packed with flavor and vibrant veggies like tender carrots, celery, and onion, this recipe features fluffy russet potatoes steeped in a rich vegetable broth infused with dried thyme and rosemary for an herbaceous depth. It’s then finished with velvety half-and-half and sharp cheddar cheese to create an irresistibly creamy base. The soup’s partially blended texture strikes the perfect balance between chunky and smooth, while toppings like sour cream, sliced green onions, and fresh parsley brighten each bowl beautifully. Quick to prepare and ready in just one hour, this vegetarian potato soup is ideal for feeding a crowd or making ahead for meal prep. Keywords: **vegetarian soups**, **loaded potato soup recipe**, **comfort food recipes**, **easy vegetarian dinner**, **creamy potato soup delight**.
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Recipe Information
Ingredients
- 3 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 0.33 cup all-purpose flour
- 5 cups vegetable broth
- 4 large russet potatoes, peeled and diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup half-and-half
- 1.5 cups sharp cheddar cheese, shredded
- as needed sour cream, for topping
- as needed green onions, sliced, for garnish
- as needed chopped fresh parsley, for garnish
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion, carrot, and celery to the pot and cook until the vegetables are tender, about 5-7 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to lightly toast the flour.
Gradually whisk in the vegetable broth, ensuring no lumps form from the flour.
Add the diced potatoes, thyme, rosemary, bay leaf, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 20 minutes.
Remove and discard the bay leaf.
Using an immersion blender, partially blend the soup directly in the pot to your desired consistency. If you don't have an immersion blender, you can transfer some of the soup to a blender, blend, and return to the pot.
Stir in the half-and-half and the shredded cheddar cheese until the cheese has melted and the soup is creamy.
Adjust seasoning with additional salt and pepper to taste.
Ladle the soup into bowls and top with a dollop of sour cream, sliced green onions, and fresh parsley before serving.
Nutrition Facts
Calories |
2961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 78.8 g | 394% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 370 mg | 123% | |
| Sodium | 6601 mg | 287% | |
| Total Carbohydrate | 363.9 g | 132% | |
| Dietary Fiber | 40.6 g | 145% | |
| Total Sugars | 51.1 g | ||
| Protein | 104.4 g | 209% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1992 mg | 153% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 8615 mg | 183% | |
*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.
