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Get the Recipe Vegetarian Potato Soup with Coconut Milk
This easy, homemade vegetarian potato soup is hearty, comforting, and flavorful. It's perfect for when you need a quick lunch or dinner, ready in less than 30 minutes. It's gluten-free, made without cream, and easily made vegan!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 servings
Calories: 498 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 2 Tablespoons olive oil
- 1 1 cup yellow onion finely diced
- 1 1 medium carrot finely diced
- 1 1 celery stalk finely diced
- 4 4 garlic cloves minced
- 1/4 1/4 teaspoon dried thyme
- 1/2 1/2 teaspoon dried parsley
- 1 1 bay leaf
- salt and pepper to taste
- Pinch Pinch red pepper flakes optional
- 2 2 pounds Yukon gold potatoes diced 1/2 inch
- 2 2 cups vegetable stock
- 14 14 ounce canned coconut milk
- 1 1 cup Cheddar cheese, shredded optional
Instructions
- In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sautee for 3-4 minutes. Add garlic, dried herbs, salt, and pepper; continue to cook for 2 more minutes.
- Stir in potatoes, vegetable stock, and coconut milk, bring to a boil reduce heat and simmer for 15-20 minutes until potatoes are tender (this time will depend on potato size and pan size).
- Be sure to taste test throughout and add salt as needed; the potatoes will absorb a lot of the salt that is added, so you will likely add more than you think you'll need.
- Remove the bay leaf from the soup. Take the soup off of the heat and immersion blend until desired consistency is reached. I like to blend about half of the soup, leaving some potato pieces throughout.
- Optional: add 1 cup shredded cheddar cheese in batches, stirring between each addition until melted.
- Serve immediately and garnish with croutons, crackers, green onions, or chives as desired. Store any leftovers in an airtight container in the fridge for up to 4 days.
Cup of Yum
Notes
- Blender: if you don't have an immersion blender, you can use a high-speed blender. Ladle half of the soup into the blender and carefully blend. Make sure you crack the top of the blender to allow steam to escape and be very careful of the hot contents! Add it back to the soup and enjoy.
- Storage: Store in an airtight container in the fridge for up to 4 days. This soup also freezes really well!
Nutrition Information
Calories
498kcal
(25%)
Carbohydrates
53g
(18%)
Protein
8g
(16%)
Fat
31g
(48%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Sodium
512mg
(21%)
Potassium
1339mg
(38%)
Fiber
8g
(32%)
Sugar
9g
(18%)
Vitamin A
2812IU
(56%)
Vitamin C
52mg
(58%)
Calcium
65mg
(7%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 498
% Daily Value*
| Calories | 498kcal | 25% |
| Carbohydrates | 53g | 18% |
| Protein | 8g | 16% |
| Fat | 31g | 48% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Sodium | 512mg | 21% |
| Potassium | 1339mg | 28% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
| Vitamin A | 2812IU | 56% |
| Vitamin C | 52mg | 58% |
| Calcium | 65mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.