Cheesy and ultra 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.
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 make a batch of soup (or sometimes chili) to help with meal prep throughout the week. Trust me, come Monday I’m super thankful for any meals I’ve whipped up ahead of time! Do you meal prep too?
This potato soup is not too thick, but seriously rich, cheesy and ultra comforting (and also perfect for St. Patrick’s Day too, if you ask me!)
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
How to Make Potato Soup From Scratch
Full details are in the recipe card below, but here are the basics –
- Cook some onion, carrot, celery and garlic in a little olive oil until softened. These extra veg add a good base of flavour (and nutrition) to your soup!
- Add diced potato and your seasonings.
- Pour in veggie broth.
- Bring to a simmer, reduce and cover/cook.
- Once the potato is tender, remove some 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.
More detailed instructions on how to make potato soup are in the recipe card below.
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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 3-4 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 – 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.
Amp Up Flavour With Garnish!
- More shredded cheese is definitely recommended! Of course, you knew I’d say that 😉
- Thinly sliced green onion or minced chives
- Dollop of Greek yogurt or sour cream
- Totally recommended is a 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 sharp/medium cheddar over, say, an extra sharp/old cheddar. Those melt better. A marble was 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 unsalted vegetable broth was used, but you can use homemade veggie broth, should you wish. If you use anything other than ‘unsalted’ you may want to adjust the salt added accordingly.
Store leftovers in a covered container in the fridge and enjoy within 3 days.
Like This Cheesy Vegetable Soup? You May Enjoy These Too
- Roasted Cauliflower Leek Soup with Cheddar – Flavourful veggies and plenty of cheddar make this creamy soup simply irresistible!
- Creamy Tomato Basil Soup – Using tinned tomatoes, this classic tomato soup comes together in about 20 minutes.
- Tomato Tortellini Soup – Made in under 30 minutes with store-bought tortellini, this hearty soup is super comforting and so delicious.
Hope you love this homemade potato soup recipe as much as we do!
Until next time, take care and chit chat again soon,
Make this vegetarian potato soup? That’s awesome! Love it if you left a comment and rating below. Many thanks!
Vegetarian Potato Soup (gluten free)
- 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 potato , peeled and cut into small cubes (about 5.5 cups after peeling)
- 1 teaspoon salt (or to taste)
- 1 teaspoon black pepper
- 1/4 teaspoon cayenne powder
- 2 bay leaves
- 4 cups unsalted vegetable broth
- 4 ounces cheddar/marble cheese , shredded (about 1 heaping cup or so, plus more for garnish. Also, equates to about 113 grams or 1/4 pound)
- 1/2 cup full fat Greek yogurt (10% milk fat was used (other options below in 'Notes'))
- shredded cheese
- pinch of chipotle powder or smoked paprika
- green onion or chives
- drizzle of hot sauce
- Greek yogurt or sour cream
- sliced chili
- Heat olive oil in a dutch oven on medium heat.
- Once shimmering, add onion, carrot, celery and garlic. Cook 5 minutes.Note: This soup is not super thick. If you prefer a thicker soup, please see post above for tips.
- Stir in potato, salt, pepper, cayenne powder and bay leaves.
- Pour in broth 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 and mash.
- Add potato mixture back to pot and stir in yogurt.
- On lowest heat, and cheese (add in increments, only adding more when each batch has dissolved). Stir to combine. Taste for seasoning. Portion, garnish and enjoy! Yields 6 side servings or 4 larger servings. Nutrition (estimate only) based on 6 servings and does not include garnish.
- 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 sharp/medium cheddar over, say, an extra sharp/old cheddar. Those melt better. A marble was 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 unsalted vegetable broth was used, but you can use homemade veggie broth, should you wish. If you use anything other than ‘unsalted’ you may want to adjust the salt added accordingly.
- Store leftovers in a covered container in the fridge and enjoy within 3 days.