Vegetarian Potato Soup
Cozy up with a bowl of this creamy, comforting Vegetarian Potato Soup, a hearty one-pot meal that's perfect for chilly days. Featuring tender russet potatoes blended to silky perfection, this soup is enriched with a medley of fresh vegetables like carrots, celery, and onions, and finished with the luxurious addition of milk and heavy cream. The aromatic flavors of garlic and parsley elevate every spoonful, while optional garnishes like sharp cheddar cheese and fresh chives add a delightful contrast. Ready in under an hour, this simple yet satisfying recipe is ideal for weeknight dinners, offering a warm embrace of wholesome ingredients and rich flavor. Perfectly balanced and endlessly comforting, this vegetarian potato soup is sure to be a family favorite!
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Recipe Information
Ingredients
- 4 medium (about 2 lbs) Russet potatoes
- 2 tablespoons Butter
- 1 medium (chopped) Yellow onion
- 3 cloves (minced) Garlic
- 4 cups Vegetable broth
- 1 cup Milk
- 1 cup Heavy cream
- 2 medium (diced) Carrots
- 2 diced Celery stalks
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 0.5 cup (shredded, optional for garnish) Cheddar cheese
- 1 tablespoon (chopped, optional for garnish) Chives
Instructions
Peel and dice the potatoes into 1-inch cubes. Set them aside in a bowl of cold water to prevent browning.
In a large pot, melt the butter over medium heat. Add the chopped onion and sauté for 3–4 minutes, until softened and translucent.
Add the minced garlic and cook for 1 more minute, stirring frequently to prevent burning.
Stir in the diced carrots and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Drain the potatoes and add them to the pot along with the vegetable broth. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover, and let the soup simmer for 20–25 minutes, or until the potatoes are fork-tender.
Using an immersion blender, carefully puree the soup in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, then return it to the pot.
Stir in the milk and heavy cream, and season with salt and black pepper to taste. Let the soup simmer for an additional 5 minutes, stirring regularly.
Add the chopped parsley and stir to combine. Adjust the seasoning if needed.
Ladle the soup into bowls and garnish with shredded cheddar cheese and chopped chives, if desired.
Serve hot and enjoy your comforting vegetarian potato soup!
Nutrition Facts
Calories |
5444 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.4 g | 172% | |
| Saturated Fat | 75.5 g | 378% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 375 mg | 125% | |
| Sodium | 6373 mg | 277% | |
| Total Carbohydrate | 914.9 g | 333% | |
| Dietary Fiber | 88.2 g | 315% | |
| Total Sugars | 87.7 g | ||
| Protein | 148.5 g | 297% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 1514 mg | 116% | |
| Iron | 48.9 mg | 272% | |
| Potassium | 24499 mg | 521% | |
*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.
