5 from 48 votes
Creamy Vegetarian Potato Soup Recipe
This Creamy Vegetarian Potato Soup uses steamed, peeled diced potatoes combined with sautéed onions, vegetable stock, milk, and shredded cheddar cheese for a hearty and smooth texture. The soup is thickened by a roux made from butter and flour cooked separately, then combined with milk to add richness. Mashing potatoes partially creates a creamy base with some chunkiness. Seasoned with salt and pepper, the finished soup invites optional toppings, such as bacon or green onions, for added flavor and texture.
Prep Time
15 mins
Cook Time
20 mins
Servings:
8
Calories:
459 kcal
Course:
Soup
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.
Cup of Yum
Notes
- Vegetable bouillon or concentrated vegetable paste can be used instead of vegetable stock as a substitute.
Nutrition Information
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 459
% 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.