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 also perfect for St. Patrick’s Day, if you ask me!)
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
- 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 simmer, reduce, 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 the potato soup into a bowl, garnish (as desired) and enjoy!
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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
- More shredded cheese is definitely recommended! Of course, you knew I’d say that.
- 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 your favourite hot sauce. Sarah from Champagne Tastes has a delicious homemade hot sauce if you want to try your own.
- Crispy bacon, prosciutto or pancetta (if you don’t need this soup to be vegetarian)
More Tips & 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
Hope you love this homemade potato soup recipe as much as we do!
Did you make this vegetarian potato soup? That’s awesome! Love it if you leave a comment below.
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Cheesy Vegetarian Potato Soup
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 stalks celery , minced (about 1 cup)
- 2 pounds white or Yukon Gold potatoes , peeled and cut into small cubes (about 5.5 cups after peeling)
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon cayenne pepper powder
- 2 bay leaves
- 4 cups low sodium vegetable broth
- 4 ounces cheddar or marble cheddar cheese , shredded (about 1 cup, 113 grams or ¼ pound)
- ½ cup full fat Greek yogurt (10% milk fat was used)
Garnish Ideas (optional)
- Cheese , shredded
- Pinch of chipotle powder 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, pepper, cayenne pepper, and bay leaves.
- Pour in broth, stir, and bring to a simmer. Reduce heat to a medium simmer and 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. Serve and garnish (as desired) with any of the garnish ideas. 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.
Matt - Total Feasts
I love my soups, which is a bit of a shame as my other half doesn’t really like them (aside from cream of tomato). I bet, though, that this cheesy potato soup would win him over. It sounds fantastic.
Dawn - Girl Heart Food
Well, I guess that means more for you, lol. 😉 Thanks Matt! Hope both of you enjoy!!
Mary Ann | The Beach House Kitchen
I can’t wait to try this Dawn. I know Tom would absolutely love it! Perfect for a cozy night in. Pinned!
Dawn - Girl Heart Food
Yay! Hope you guys enjoy! Thanks Mary Ann 🙂
Kathy @ Beyond the Chicken Coop
This soup looks so delicious and comforting! Perfect for lunch or dinner on a cold day. I love all the garnish ideas – that’s what makes the soup extra delicious!
Dawn - Girl Heart Food
Totally! Thanks Kathy 🙂
Katherine | Love In My Oven
I used to work in a restaurant many moons ago, and the potato soup was always my favorite! This reminds me of that one, although it seems a whole lot healthier than the one I used to indulge in! It looks cozy and delicious my friend! Happy Monday! XO
Dawn - Girl Heart Food
Thanks so much, Katherine! Hope you’re having a great week so far 🙂
Valentina
Okay, I can’t wait to eat this!!! It looks so incredibly dreamy. I’m going for it with the dollop of Greek yogurt. Yum! 🙂 ~Valentina
Dawn - Girl Heart Food
Thank you Valentina! Enjoy!
[email protected]
Ohhhhh, loving that cheesy topping on my favorite potato soup!! This recipe’s a keeper, my friend!! xoxo
Dawn - Girl Heart Food
Thanks so much, Annie. XOXO
Heidi | The Frugal Girls
This cheesy potato soup recipe looks so amazing. I really loved your idea to add a little cayenne to kick up the flavor!!
Dawn - Girl Heart Food
Thanks Heidi!
Haylie / Our Balanced Bowl
Oh goodness, cheesy potato soup….you have my heart! Carbs + cheese = Haylie is happy! This looks so cozy and I absolutely love the idea of meal prepping it for the week, because we all know that soup is even BETTER as leftovers! YUM! 🙂
Dawn - Girl Heart Food
Thank you so much, Haylie 🙂
Jennifer @ Seasons and Suppers
Potato soup is what gets me through the Winter! This one looks fabulous! Love that cheese topping 🙂
Dawn - Girl Heart Food
Lol…I hear ya! Thanks Jennifer 🙂
David @ Spiced
We always keep an assortment of cheeses in the fridge just for reasons like this! I want a good sharp/aged cheddar to eat, but I need milder versions for recipes like this. We do the Sunday soup thing, too, and it really does make me look forward to weekday lunches. (Plus, we can stay healthier that way.) This potato soup sounds like a classic! Not gonna lie, though, I love the idea of sprinkling some crispy prosciutto on top of this!
Dawn - Girl Heart Food
Always gotta have lots of cheese on hand, right? Thanks David! That sounds wonderful!
Alexandra @ It's Not Complicated Recipes
Oh lovely – a bowl of soup is the ultimate cosy food. This looks so packed full of flavour. Delicious. Dawn!
Dawn - Girl Heart Food
Thank you Alexandra 🙂
Kelsie | the itsy-bitsy kitchen
Potato soup is one of my favorites! This looks sooooo yummy and I’m thinking I need to take up your soup Sunday tradition. I’m terrible when it comes to meal prep but I’m all about soup so thanks for the idea!
Dawn - Girl Heart Food
Thanks Kelsie! It really helps with busy weeks 😉
Marissa
This soup is making my mouth water! I love that you’ve left some Tender potato chunks for an extra layer of texture. Must make!
Dawn - Girl Heart Food
Thank you Marissa! It is indeed 😉