Creamy Vegetarian Potato Soup Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
20 mins
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Servings
8
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Calories
459 kcal
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Course
Soup
Creamy Vegetarian Potato Soup Recipe
Description
The recipe begins by steaming diced, peeled potatoes until easily pierced with a fork, avoiding waterlogging. Onions are cooked in butter until translucent before adding milk and vegetable stock. Seasoning with salt and pepper is adjusted to taste. The softened potatoes are mashed partially for a combination of creamy and chunky texture. A separate roux is prepared by cooking butter and flour then gradually whisking in more milk until thickened, which is then combined with the potato mixture to add body and smoothness.
Shredded cheddar cheese is stirred in to melt, enriching the soup with a mild sharpness and creamy mouthfeel. The soup is finished with optional toppings including bacon, onion, hot sauce, or green onions to customize flavor and add contrasting textures. The combination of steps produce a thick, comforting soup with a balance of soft potatoes and glossy cheese-thickened broth.
This soup pairs well with crusty bread or as a starter in vegetarian meals. The method ensures a rich soup without cream, relying on milk and roux for creaminess. Using vegetable bouillon or paste instead of stock offers flexibility. The partially mashed texture makes the soup filling and hearty, suitable for cooler days.
Ingredients
- 3 1/2 cups potato steamed until soft, peeled and diced
- 1/3 cup onion finely chopped
- 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 cheese cheddar, shredded
- cheese bacon, onion, hot sauce, green onions, optional toppings
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
- Vegetable bouillon or concentrated vegetable paste can be used instead of vegetable stock as a substitute.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 459kcal | 23% |
| Carbohydrates | 35g | 12% |
| Protein | 19g | 38% |
| Fat | 28g | 43% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 89mg | 30% |
| Sodium | 1436mg | 60% |
| Potassium | 774mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 1334IU | 27% |
| Vitamin C | 5mg | 6% |
| Calcium | 506mg | 51% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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