Creamy Vegetarian Potato Soup Recipe

This Vegetarian Potato Soup recipe is a hearty and delicious option for those looking for a comforting meal that is also packed with nutrients. This soup is the perfect balance of rich flavors and hearty ingredients to fill you up. 

Why You’ll Love This Recipe 

This soup is easy to make and you probably have all the ingredients stocked in your kitchen. You can leave chunks of potatoes to add some texture, but I took out my immersion blender and didn’t stop mixing until every piece was broken down. That little gadget is fun to use 🙂

• This is the perfect recipe to help you warm up on a cold winter night. 
• It doesn’t take a lot of effort to make this cheesy potato soup, so it’s great for weeknights. 
• Also, you only need simple ingredients so you don’t have to worry about spending a lot of money at the grocery store. 
• This economical meal is hearty and filling

Ingredients 

One great thing about this delicious soup is that you only need a handful of basic ingredients which means that you won’t have to spend a long time in the grocery store trying to find all these ingredients. You may already have most of them

• diced potatoes – I use russet potatoes for this soup.
• chopped onion
• milk – I use whole milk, but feel free to use a lighter variety like 1% or 2%.
• vegetable stock – homemade or pre-made is fine in this recipe. You can also use vegetable boullion.
• salt
• black pepper
• butter
• all-purpose flour – this thickens the soup. You can leave it out, but know that it helps with the creamy texture.
• cheese cheddar
• Optional Toppings: cheese, onion, hot sauce, green onions

How to Make This Vegetarian Potato Soup Recipe

Making this easy potato soup recipe is so simple. Just follow these step-by-step directions here or in the recipe card at the bottom of this post and you will have a creamy and comforting soup to serve your family in no time at all. 

Step 1: Cook the potatoes until they are fork-tender. 

Place cut-up potatoes in a colander and rinse under cold water until the water runs clear (about 1 minute). Drain potatoes, removing as much water as possible. Fill a large pot with 1-inch water. Bring water to a boil. Put a steamer basket into the pot and fill it with potatoes (you don’t want your potatoes submerged in water). Cover and reduce heat to medium. Cook for 20-25 minutes or until potatoes pierce easily with a fork.

Step 2: Saute the onions and then add the potatoes and liquid ingredients. 

In a stockpot add 1 tablespoon of butter and over medium heat cook the onion until fragrant and translucent. Add 3 cups of milk. Stir in the vegetable stock, salt, and pepper, and cooked potatoes. Mash potatoes to the desired texture (I creamed the potatoes with an immersion blender leaving some chunks).

Step 3: Make a roux to thicken the soup

In a separate saucepan, melt the remaining 5 tablespoons of butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in the remaining 3 cups of milk. Continue stirring over medium-low heat until thick, 4 to 5 minutes.

Step 4: Add the milk mixture and cheese until melted.

Stir the milk mixture into the stockpot with the potatoes, and cook the soup until heated through. Add cheese and stir until melted. Serve immediately. 

Enjoy a cup of this rich soup just as it is or add your favorite toppings like bacon, green onion, hot sauce and extra cheese!

Substitutions and Additions 

Here are a few ways that you can adjust this delicious homemade potato soup recipe to suit your tastebuds. 

•  If you don’t have veggie broth on hand you can use bouillon cubes or concentrate and water instead. 
• Swap out the milk for your favorite non-dairy milk. Almond milk or coconut milk will both work great in this easy recipe. 
• Want to add a spicy kick to your soup? Sprinkle in a pinch of red pepper flakes or cayenne pepper while cooking. You can also top the soup with hot sauce or sliced jalapenos when serving. 
• Feel free to experiment with using different types of cheese, you can sharp cheddar cheese, gruyere, gouda, or even your favorite vegan cheese.
• You can add a little more flavor to your soup by adding in a bay leaf, garlic powder, onion powder or your favorite dried herbs. 

Storage

Storage – Store your leftover potato soup in an airtight container in the fridge for 3-4 days. 

Freezing –  To freeze, let the soup cool completely and then transfer it to a freezer-safe container. It will keep well in the freezer for up to 3 months. 

Reheating – When ready to eat, thaw the soup overnight in the fridge or defrost it in the microwave. Reheat on the stove over medium heat, stirring occasionally until heated through. 

Serve With This Vegetarian Potato Soup Recipe

There are so many different side dishes that you can pair with this creamy potato soup. My favorite is to serve it with a nice crusty bread or these homemade buttermilk biscuits. 

Sandra’s Pro Tips

Here are a few tips that you can use to enjoy this comforting soup recipe. 

• I like to use the immersion blender to break up the potato chunks and get a smooth creamy texture. However, if you don’t have an immersion blender you can use a potato masher or a food processor instead. 
•  For this recipe, you don’t have to boil the potatoes in water so they will break down and not hold up well in your soup. So, make sure you steam them instead of submerging them in water. 
• You can turn this into a vegan recipe by using your favorite dairy-free cheese, and non-dairy milk. I think coconut milk makes this soup extra creamy. 
• My favorite garnishes for this soup are a dollop of sour cream, a drizzle of hot sauce, and a sprinkle of fresh parsley for a nice pop of color

FAQs

Do you have questions about this creamy soup recipe? Here are the answers to the most commonly asked questions for this recipe.

Here Are A Few Of My Favorite Soup Recipes That You May Also Enjoy: 

• Vegan Carrot Curry Soup
• Keto Cauliflower Soup
• Instant Pot Butternut Squash Soup

Creamy Vegetarian Potato Soup Recipe

Creamy classic potato soup full of flavor that vegetarian eaters will enjoy. This comforting soup can be served in a cup or bowl for a heartier meal.

5 from 16 votes

Print Pin Rate

Course: Soup

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Servings: 8

Calories: 459kcal

Author: Sandra Shaffer

Equipment

• large soup pot or Dutch oven
• Immersion blender or potato masher
• medium saucepan 

Ingredients

• 3 1/2 cups peeled and diced potatoes steamed until soft
• 1/3 cup finely chopped onion
• 6 cups milk divided
• 4 cups Vegetable stock
• 1 teaspoon salt
• 1 teaspoon black pepper or to taste
• 6 tablespoons butter divided
• 5 tablespoons all-purpose flour
• 2 cups shredded cheese cheddar
• Optional Toppings: cheese bacon, onion, hot sauce, green onions

Instructions

• Place cut up potatoes in a colander and rinse under cold water until the water runs clear (about 1 minute). Drain potatoes, removing as much water as possible. Fill large pot with 1 inch water. Bring water to a boil. Put steamer basket into the pot and fill with potatoes (you don’t want your potatoes submerged in water). Cover and reduce heat to medium. Cook for 20-25 minutes or until potatoes pierce easily with a fork.
• In a stockpot add 1 tablespoon of butter and over medium heat cook the onion until fragrant and translucent. Add 3 cups of milk. Stir in the vegetable stock, salt and pepper cooked potatoes. Mash potatoes to desired texture (I creamed the potatoes with an immersion blender leaving some chunks).
• In a separate saucepan, melt remaining 5 tablespoons of butter over medium-low heat. Whisk in flour and cook, stirring constantly until thick, about 1 minute. Slowly stir in remaining 3 cups of milk. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
• Stir the milk mixture into the stockpot with the potatoes, and cook soup until heated through. Add cheese and stir until melted. Serve immediately.

Notes

You can use vegetable boullion or vegetable paste like the brand Better Than Boullion in place of the stock. 

Nutrition

Serving: 8g | Calories: 459kcal | Carbohydrates: 35g | Protein: 19g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 89mg | Sodium: 1436mg | Potassium: 774mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1334IU | Vitamin C: 5mg | Calcium: 506mg | Iron: 1mg

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.