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
Scale
- 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.
