Vegetarian Potato Soup Recipe | Healthy, Creamy & Easy
A warm and hearty Vegetarian Potato Soup Recipe is the perfect comfort food for chilly days. This simple yet flavorful dish starts with creamy potatoes, diced carrots, celery, and onions simmered in a vegetable broth. To enhance the flavor, garlic, thyme, and a touch of smoked paprika are added, creating a rich and aromatic base. Once the vegetables are tender, the soup is blended partially, leaving a few chunks for texture, and finished with a splash of plant-based cream for extra creaminess. Serve it hot with freshly chopped parsley and a side of crusty bread for dipping. This recipe is not only wholesome and satisfying but also easy to customize by adding your favorite vegetables or spices. Whether you’re a seasoned vegetarian or just looking to enjoy a meat-free meal, this soup is a delicious and nutritious choice that’s sure to please everyone.
Vegetarian Potato Soup Recipe | Healthy, Creamy & Easy to Make Soup
If you’re looking for a comforting, creamy, and nutritious dish that’s perfect for chilly days, this vegetarian potato soup recipe is exactly what you need! Packed with wholesome ingredients and rich in flavor, this hearty soup is a family favorite. Whether you’re a vegetarian or simply looking to enjoy a meat-free meal, this simple yet delicious recipe is sure to satisfy your cravings. Best of all, it’s easy to make, uses simple pantry staples, and can be customized to suit your dietary needs. Perfect for meal prep or a cozy weeknight dinner, this vegetarian potato soup is the ultimate comfort food.
Vegetarian Potato Soup Recipe
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Peeler
- Measuring cups and spoons
- Wooden spoon or spatula
- Immersion blender or regular blender (optional for a creamier texture)
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 4 large potatoes, peeled and diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 4 cups vegetable broth
- 1 cup milk (or a dairy-free alternative)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Vegetables: Peel and dice the potatoes, carrots, and celery. Dice the onion and mince the garlic.
- Heat the Olive Oil: In a large pot or Dutch oven, heat the olive oil over medium heat.
- Sauté the Aromatics: Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute.
- Add Vegetables: Stir in the diced potatoes, carrots, and celery. Cook for about 5 minutes, stirring occasionally.
- Add Broth and Herbs: Pour in the vegetable broth, and add the dried thyme and rosemary. Bring to a boil.
- Simmer: Reduce the heat and let the soup simmer for about 20-25 minutes, or until the vegetables are tender.
- Blend the Soup: For a creamier texture, use an immersion blender to blend the soup until smooth. Alternatively, transfer the soup to a blender in batches and blend until smooth, then return to the pot.
- Add Milk: Stir in the milk and heat through without boiling. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley if desired. Serve hot.
Notes
Tips
- Texture Variation: If you prefer a chunkier soup, only partially blend the soup or leave some vegetables unblended.
- Cheesy Twist: Add a handful of shredded cheddar cheese after blending for a cheesy potato soup.
- Herbs: Fresh herbs can be used instead of dried ones for a fresher flavor. Add them towards the end of cooking.
- Dairy-Free Option: Use coconut milk or almond milk instead of regular milk for a dairy-free version.
Ingredients:
- 4 large potatoes (peeled and diced)
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 cup milk (or dairy-free alternative like almond milk)
- 1/2 cup heavy cream (optional for a richer soup)
- Salt and pepper to taste
- 1 teaspoon dried thyme (optional)
- Fresh parsley or chives (for garnish)
- 1/2 cup shredded cheddar cheese (optional, for non-vegan version)
Nutrition (per serving, approximately 6 servings):
- Calories: 210 kcal
- Carbohydrates: 35g
- Protein: 4g
- Fat: 7g
- Fiber: 4g
- Sugars: 2g
- Sodium: 500mg
- Vitamin C: 40% of daily value
- Potassium: 15% of daily value
Instructions:
- Prepare the Vegetables:
Peel and dice the potatoes into small cubes. Dice the onion and mince the garlic cloves. Set aside. - Cook the Aromatics:
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 4-5 minutes, until softened and translucent. Add the garlic and cook for an additional minute, stirring constantly to prevent burning. - Add the Potatoes and Broth:
Add the diced potatoes to the pot and stir them with the onions and garlic. Pour in the vegetable broth, ensuring the potatoes are mostly submerged. Bring the soup to a boil, then reduce the heat to low. Let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. - Mash the Potatoes:
Once the potatoes are cooked, use a potato masher or immersion blender to mash the potatoes in the pot. For a creamier soup, you can blend it completely using an immersion blender or regular blender. For a chunkier texture, mash only part of the potatoes. - Add Milk and Cream:
Stir in the milk and optional heavy cream. Continue to cook over low heat, allowing the soup to thicken and become smooth. Add salt and pepper to taste. If you want extra flavor, you can also add a teaspoon of dried thyme. - Garnish and Serve:
Once the soup has reached your desired consistency, remove it from the heat. Ladle the soup into bowls and garnish with fresh parsley, chives, or shredded cheese if desired. Serve hot with your favorite crusty bread or crackers.
Tips and Variations:
- Vegan Option: To make this soup fully vegan, use a plant-based milk (such as almond or oat milk) and skip the heavy cream and cheese.
- Spicy Kick: For a little heat, add some chili flakes or a dash of hot sauce.
- Make It Gluten-Free: This soup is naturally gluten-free, but always check the broth label to ensure it’s gluten-free.
- Add Extra Veggies: Feel free to add other vegetables like carrots, celery, or leeks for added nutrition and flavor.
Conclusion:
This vegetarian potato soup is a hearty and satisfying dish that can be enjoyed year-round. Whether you’re craving something cozy for a cold day or need a healthy soup option to add to your meal rotation, this recipe is sure to be a hit. Easy to make, full of flavor, and loaded with nutrients, it’s the perfect choice for a light lunch or dinner. Make a big batch, and enjoy leftovers the next day for an even more flavorful experience!
I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.