This cheesy and creamy vegetarian potato soup recipe is a perfect hearty vegetarian dish that is incredibly filling. Even meat-eaters will love this one! Served with a nice slice of cornbread with creamy softened butter, this is the perfect meal to warm you up on a cold and dreary day.
This post may contain affiliate links. Read my disclosure policy.
EASY AND CREAMY VEGETARIAN POTATO SOUP RECIPE
If you’re looking for a budget-friendly, hearty, and delicious meal that will warm you up from the inside out, you truly need to look no further.
There are two types of people in the world – people who love soup and people who haven’t tried the right soup yet. One of my first ever arguments with my now husband was about whether soup can be considered a meal. In my world, it 100% is… and frankly, it’s the BEST kind of meal.
Warm and cozy, filling, and delicious… what’s not to love?
I grew up eating this potato soup and many other variations. It’s perfect served with a nice, big slice of cornbread slathered with creamy butter. You can also serve it up with a side salad for extra nutrients.
There are 1,000 ways to modify this recipe to make it your own but it truly is delicious as is. If you’re a meat eater, consider topping it with crumbled, crispy bacon. It’s also incredible topped with sour cream or greek yogurt, extra shredded cheese, and some green onions or scallions.
I’m writing this recipe on one of the first COLD days of the year and I’m wishing we hadn’t finished up all the leftovers from this meal already. My entire family loves it and it’s truly one of those meals that feels like a warm hug.
I hope you enjoy it as much as we do!
WHY THIS CHEESY VEGETARIAN POTATO SOUP RECIPE WORKS
- Vegetarian: This is a great option to serve on Meatless Monday or any time you’re looking to omit meat from your menu.
- Affordable: Incorporating meatless meals into your budget is a great way to save at the grocery store. With the main ingredient being potatoes, which are a budget friendly staple, this soup is a great affordable meal option.
- Incorporates Veggies: Along with the potatoes, this soup features carrots, onions, and celery. You can include other veggies of your choice as well! It’s a perfect way to use up leftovers such as peas or spinach.
- Picky Eater Friendly: Many pickier eaters will love this soup since it’s filled with potatoes and has a creamy/cheesy consistency.
- Hearty: This hearty soup is VERY filling and warms you from the inside out. My husband isn’t really a soup guy but he loves this one!
- Stovetop OR Crockpot: This recipe can easily be adapted to be made on the stovetop or in a slow cooker. If you DO make it in a slow cooker, I recommend sautéing the carrots, onion, and celery first, though. It makes a big difference in the flavor!
INGREDIENTS IN POTATO SOUP:
- Butter: This can be substituted with a light flavored oil of your choice, but it’s hard to beat the pairing of potatoes and butter!
- Mirepoix: a combination of onion, celery, and carrots is a perfect base for SO many soups including this vegetarian potato soup. Pro tip: When I make a recipe that calls for mirepoix, go ahead and chop a whole bag of carrots, celery, and onion. Then freeze mirepoix in individual servings. It makes soup prep SO easy all winter long! Plus, if you’re like me… the carrots and celery might just rot in your fridge if you don’t dice them up and save them for your next batch of soup!
- Garlic: Mincing your own adds the best flavor but I do sometimes take a shortcut here and use minced garlic or garlic powder.
- Potatoes: The star of the show, this affordable staple is tasty in any form… especially in this soup recipe. I typically use Idaho or Russet potatoes.
- Vegetable Broth: If you’re not vegetarian, chicken broth works fine too!
- Heavy Cream or Half and Half: This adds a creaminess that can’t be beaten! It doesn’t really matter which one you use – just whatever you have on hand. You can also add sour cream or even Greek yogurt, although the taste will be altered slightly.
- Cheese: Extra Sharp cheddar is my preference but you can change it up based on what you have on hand or what you love most!
- Seasonings: I keep it simple with salt and pepper because the garlic, onion, and other veggies add lots of flavor. Feel free to add herbs and spices of your choice. You can also add garlic powder and onion powder for an even stronger garlic and onion flavor.
HOW TO COOK VEGETARIAN POTATO SOUP
- Peel, wash and chop carrots, celery and onion. Set aside.
- Melt butter in a dutch oven on medium heat.
- Add carrots, celery, and onion and saute them until onions are translucent, 5-7 minutes.
- Meanwhile, wash, peel and chop potatoes.
- Add minced garlic to the dutch oven and stir. Saute for 2-3 minutes.
- Add potatoes and vegetable broth to the pot and bring to a boil for 5 minutes.
- Cover dutch oven with lid and simmer on low heat for 20-30 minutes until potatoes are desired consistency.
- Add cheddar cheese and stir until melted.
- Temper the cream by removing approximately ½ cup of the hot soup broth and adding it to a bowl. Mix in the cream slowly to bring it to a warmer temperature.
- Once tempered, add the broth and cream mixture to the soup. Stir until just mixed then serve topped with your favorite toppings such as sour cream, shredded cheese, and green onions..
SERVING SUGGESTIONS FOR THIS VEGETARIAN POTATO SOUP RECIPE
We keep it pretty simple here and serve the vegetable soup with delicious southern style cornbread.
You can also do soup/salad/sandwich combinations. I like to look at the Panera menu for combination ideas!
STORAGE
You can store potato soup in the refrigerator in an airtight container for 3-4 days or in the freezer for up to 3 months.
To store, allow soup to cool completely and place it in an airtight container. I love storing soups in the fridge in mason jars and for the freezer I typically use Gallon freezer bags.
FAQ
How do I add flavor to my potato soup?
The bulk of the flavor in this soup comes from the garlic, onions, carrots, and celery. The creamy and cheesy flavor comes from the sharp cheddar and the heavy cream or half and half.
What can you substitute for chicken broth in potato soup?
For a vegetarian option, use vegetable broth OR veggie bouillon in soup. I love keeping “Better than Boullion” in my fridge to use in a pinch for recipes! They have beef, chicken, and veggie options.
What is a good thickener for potato soup?
While you can thicken soup simply by simmering it longer, if you’re looking to thicken it quickly… my secret ingredient is instant potato flakes. They maintain the delicious potato flavor and add thickness immediately! Be sure to add a little at a time to avoid making the soup too thick.
Do you cook potatoes before adding to soup?
You don’t need to cook the potatoes before adding to this soup.
What is a good substitute for veggie stock?
Vegetable Bouillon or Better than Bouillon mixed with water is a great substitute.
What type of potato is best for soup?
Russet or Idaho potatoes are great options.
Should you cook carrots before adding them to soup?
Carrots will definitely cook down in the soup but sautéing the carrots, onion, and celery beforehand adds SO much flavor that I highly recommend it.
Should you peel potatoes for potato soup?
You don’t have to peel the potatoes for soup but if you’re serving kids or others who might be put off by the look of them, you can definitely peel them. I usually do.
Should I brown onions before adding them to soup?
You don’t have to cook them until fully brown but it’s great to saute them along with the carrots and celery until they’re translucent and slightly browned. This adds great depth of flavor.
VEGETARIAN POTATO SOUP RECIPE (EASY AND CREAMY)
Description
This vegetarian potato soup recipe is a perfect hearty and delicious dish. It’s the perfect meal to warm you up on a cold and dreary day.
Ingredients
- 3 T butter
- 3 large carrots
- 2 stalks celery
- 1 large onion, I prefer Vidalia
- 4 cloves garlic, minced
- 3 lb potatoes
- 4 cups vegetable broth (or more depending on preferred thickness)
- 1/3 cup heavy cream or half and half
- 8 ounces sharp cheddar cheese
- Salt and pepper to taste
Instructions
- Peel, wash and chop carrots, celery and onion. Set aside.
- Melt butter in a dutch oven on medium heat.
- Add carrots, celery and onion and saute until onions are translucent, 5-7 minutes.
- Meanwhile, wash, peel and chop potatoes.
- Add minced garlic to the dutch oven and stir. Saute for 2-3 minutes.
- Add potatoes and vegetable broth to pot and bring to a boil for 5 minutes.
- Cover dutch oven with lid and simmer on low heat for 20-30 minutes until potatoes are desired consistency.
- Add cheddar cheese and stir until melted.
- Temper the cream by removing approximately ½ cup of the hot soup broth and adding it to a bowl. Mix in the cream slowly to bring it to a warmer temperature. Once tempered add the broth and cream mixture to the soup.
- Add cream and stir until just mixed.
- Taste and add salt and pepper as needed.
- Serve with your favorite toppings.
Notes
- I never weigh the number of potatoes I use for this recipe. I use roughly half of a 5 pound bag but exact quantity doesn’t matter.
- You can use more or less broth depending on how soupy you like your soup. I find that with 3 pounds of potatoes, one 4 cup box of broth is perfect for my preferred texture.
- My family doesn’t eat a lot of raw celery so I often waste a lot when I buy it for a recipe. I’ve recently been making my own mirepoix (a carrot, onion, and celery mixture) when I make soup. I’ll use the rest of the bag of celery, carrots, and a couple extra onions to chop up and freeze for later soups.
- If your soup is too thin you can add instant mashed potatoes to thicken it while maintaining the same flavor.
- If you’re not vegetarian it’s delicious to add crispy crumbled bacon to this soup. I also make a hamburger soup recipe which is essentially this recipe with american cheese instead of cheddar with a pound of ground beef added.
