Cheesy and comforting, this vegetarian potato soup comes together quickly and is like a hug in a bowl. Enjoy as is or with your favourite sandwich or salad for one delicious meal.
Hi friends!
Today I’m sharing a seriously delicious vegetarian potato soup recipe.
We love soup around here and this cheesy soup is quickly becoming a favourite.
It’s perfect for what I like to refer to as “soup Sunday.” Every Sunday I like to make a comforting batch of homemade soup. We love soup in our home, especially in the winter months.
This potato soup is not too thick, but seriously rich, cheesy, and comforting (and great for St. Patrick’s Day).
Enjoy as is or with a grilled cheese or veggie sandwich and you’re on your way to flavour town!
Vegetarian Potato Soup Ingredients
- Olive oil
- Aromatics, like garlic and bay leaves
- Veggies, like potato, celery, and carrot
- Seasoning, like salt, pepper, and cayenne pepper
- Veggie broth
- Greek yogurt
- Cheese
How to Make Potato Soup From Scratch
Full details are in the recipe card below, but here are the basics:
- In a pot, cook some onion, carrots, celery, and garlic in a little olive oil until softened.
- Add diced potatoes and your seasonings.
- Pour in veggie broth.
- Bring to a boil, then simmer, cover, and cook. Remove and discard bay leaves.
- Once the potato is tender, remove some, place in a bowl and mash.
- Pour mashed potatoes back into the pot and stir to combine.
- Stir in Greek yogurt.
- Add shredded cheese (in batches) until it’s melted into the soup.
- Portion, garnish (as desired) and enjoy!
What Type of Potato Should I Use?
White potato is used in this recipe, but you can use Yukon Gold or Russet instead.
How To Make Potato Soup Thicker
This is a gluten-free potato soup. There’s no added flour here, which is often found in potato soups (as a thickener).
However, if you do want to make your soup thicker (and you don’t need it to be gluten free), you could sprinkle in some flour (about 3 to 4 tablespoons) when your onion mixture is cooked. Simply stir in and cook for a couple of minutes. Then proceed with the recipe. Things will thicken as it cooks.
Alternatively, you could add a cornstarch slurry during the last couple of minutes of cook time. Mix equal parts cornstarch with cold water and stir into the soup. Start with 2 tablespoons of each and see how you like the thickness before adding more.
Use less broth. Cut back your broth to 3 to 3.5 cups (instead of 4) for a thicker consistency.
It’s important to note, though, that soup will thicken a little as it cools.
Garnish Options
- Shredded cheese
- Thinly sliced green onion or minced chives
- A dollop of Greek yogurt or sour cream
- Sprinkling of chipotle powder or smoked paprika
- Homemade croutons
- Thinly sliced chili pepper
- Drizzle of hot sauce
- Crispy bacon, prosciutto or pancetta (if you don’t need this soup to be vegetarian)
Tips and Variations
- Add cheese in batches and keep the heat low. Don’t add more until it has melted.
- Speaking of cheese, opt for a mild or medium cheddar over, say, a sharp or old cheddar. Those melt better. A marble cheddar is used in this soup, which also works out great!
- Don’t have Greek yogurt? Mix in a little half-and-half or heavy cream instead.
- White potato is used here, but Yukon Gold or Russet are other options. You want the potato cut into small cubes (roughly the size of dice) so they cook quickly.
- Store-bought low sodium vegetable broth was used, but you can use homemade veggie broth, should you wish.
More Delicious Soup Recipes
- Creamy Roasted Cauliflower Leek Soup with Cheddar
- Creamy Tomato Basil Soup
- Easy Tomato Tortellini Soup
If you make this vegetarian potato soup recipe, be sure to leave a comment below!
Cheesy Vegetarian Potato Soup Recipe
Ingredients
- 2 tablespoon olive oil
- 1 medium yellow onion, peeled and minced (about 1 cup)
- 2 cloves garlic, minced
- 2 carrots, peeled and minced (about 1 cup)
- 2 ribs celery, minced (about 1 cup)
- 2 pounds white or Yukon Gold potatoes, peeled and cut into small cubes (about 5.5 cups)
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ¼ teaspoon ground cayenne pepper
- 2 bay leaves
- 4 cups low sodium vegetable broth
- 4 ounces shredded cheddar or marble cheddar cheese, 1 cup
- ½ cup full fat Greek yogurt
Garnish Ideas (optional)
- Cheddar cheese, shredded
- Pinch of ground chipotle chili pepper or smoked paprika
- Green onion or chives, chopped
- Croutons
- Drizzle of hot sauce
- Greek yogurt or sour cream
- Chili pepper, sliced
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, celery, and garlic. Cook 5 minutes, stirring often, until veggies have softened, about 5 minutes.Note: This soup is not super thick. If you prefer a thicker soup, please see post above for tips.
- Stir in potatoes, salt, black pepper, cayenne pepper, and bay leaves. Pour in broth and stir.
- Bring to a boil, then reduce the heat (to about medium-low heat) to a simmer. Cook 12 to 15 minutes or until potato is tender. Remove bay leaves and discard.
- Remove 3 cups of potato mixture, place into a bowl and mash.
- Add potato mixture back to pot and stir in yogurt.
- On lowest heat, add cheese (add in increments, only adding more when each batch has dissolved). Stir to combine.
- To serve, divide the soup into bowls and garnish to taste (if desired) with any of the garnish ideas or your favourite soup toppings. Enjoy! Yields 6 side servings or 4 larger servings.
Notes
- Add cheese in batches and keep the heat low. Don’t add more until it has melted.
- Speaking of cheese, opt for a mild or medium cheddar over, say, a sharp or old cheddar. Those melt better. A marble cheddar is used in this soup, which also works out great!
- Nutrition (estimate only) is based on yielding 6 servings.
Nutrition (ESTIMATE ONLY)
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
