This hearty, rich Vegetarian Potato Soup brings the flavor with a wealth of vegetables and a drizzle of heavy cream.
It’s getting cold again, and that means it’s time to cook, bake, stir, and create. And there is nothing I love better in the fall and winter than having a big pot of soup just a-bubbling on the stove, all steaming hot and just waiting to be ladled into my favorite, deep soup bowl (a red ceramic one that gives me quite a hearty portion of soup!) And potato soup is one of my favorite fixes in just about any season because it’s so filling and satisfying. It is great for keeping “the hungries” well at bay.
Why you and your family will love vegetarian potato soup
There is nothing not to adore about this vegetable-packed, nutritious soup. Sautéed aromatics in olive oil complement the vegetable broth’s potent, heady richness. The hearty russet potatoes simmer in the broth to fall-apart tenderness. Meanwhile, the absolutely perfect spice combination brings everything to delicious, flavorful perfection. Nothing more is needed to create the most delicious bowl of potato soup possible.
The cream is, indeed, optional for all of you, vegans or dairy-free folks. In fact, my mother insisted that potato soup tasted best with only water or broth, as potatoes provide their own delicious creaminess all by themselves.
Kids and adults alike will slurp down this soup with great gusto because it is sheer comfort food in a bowl and is amazingly delicious.
How do I store leftovers?
If you want to refrigerate it, it will stay fresh for 2-4 days in an airtight container. If you want to freeze it, the best choice is to use broth and omit any cream from the recipe. Add the dairy after you thaw and begin cooking it, since dairy-based soups do not do well in the freezer. Freezing negatively impacts the fat in dairy, causing it to separate and become grainy in texture. When freezing this soup, use gallon-sized bags. Make sure to push the air out of the bag before zipping it closed. You can freeze non-dairy potato soup for about 90 days.
Serving suggestions
I love to serve this luscious vegetarian potato soup with a wide variety of sides and breads. On nights when the families I cook for are not just hungry but hangry, I make a side of these Ultimate Grilled Cheese Sandwiches and a nutritious salad with lots of crunch for contrast, like this Bacon Ranch Layered Salad or Delicious Italian Chopped Salad. The boys love to just take the sandwiches and dip them in the potato soup and eat them just like that.
For dessert, I make this Carrot Cake Trifle, and they also love it when I make them this Chocolate-Cherry Sheet Cake. Either way, it’s love. That’s why we make our family and friends’ favorite dishes. Because giving feels good, especially when it’s the gift of wholesome, nutritious, delicious food.
Vegetarian Potato Soup
Ingredients
- 1 tablespoon olive oil
- 1 large onion diced
- 2 celery ribs diced
- 2 large carrots diced
- 4 cloves garlic minced
- 6 cups vegetable broth
- 4 large russet potatoes peeled and cubed (around 2 1/2 pounds)
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1/2 cup heavy cream optional for a richer texture
- Fresh parsley or chives for garnish
Instructions
- In a large pot, heat the olive oil over medium heat. Add onion, celery, and carrots, and sauté until softened, about 5 minutes. Add minced garlic and sauté for an additional minute until fragrant.
- Add the vegetable broth, cubed potatoes, thyme, and bay leaf to the pot. Season with salt and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the potatoes are tender.
- Remove the bay leaf. Use an immersion blender to purée the soup directly in the pot to your desired consistency. For a creamier texture, stir in the optional heavy cream. Heat through for another 5 minutes.
- Ladle the soup into bowls. Serve hot, garnished with fresh parsley or chives if desired.
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