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Vegetarian Potato Soup Recipe

Vegetarian Potato Soup is a hearty and comforting dish that is perfect for cold days or when you need a nourishing meal. This creamy soup is made with tender potatoes, aromatic vegetables, and savory herbs, making it a delightful option for vegetarians and anyone who enjoys a wholesome, homemade soup. It's easy to prepare and can be served as a main course or a starter. The soup is versatile, allowing for various additions like cheese or greens to enhance its flavor and nutritional value.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Appetizer, Main Course
Cuisine American, European
Servings 4 people
Calories 200 kcal

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.