Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

The Best Vegetarian Potato Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 57 reviews

This comforting vegetarian potato soup combines tender potatoes, aromatic herbs, and smoky cheddar for a rich and creamy meal. It features sautéed vegetables, fried garlic for extra depth, and a touch of sour cream to add smoothness. Perfect for a cozy lunch or dinner, this hearty soup serves 6 and is easy to prepare on the stovetop in about 40 minutes.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 2 lbs potatoes (peeled and cubed)
  • 1 large onion (diced)
  • 1 small carrot (diced)
  • 4 cloves garlic (minced)
  • 6 cloves garlic (sliced)

Seasonings & Herbs

  • 1 tbsp herbs de provence
  • 2 tsp salt
  • 1/2 tsp smoked paprika (optional, if not using smoked cheddar)

Liquids & Dairy

  • 4 cups vegetable stock
  • 7 oz smoked cheddar cheese (or regular cheddar plus smoked paprika)
  • 1/2 cup sour cream
  • Olive oil (for sautéing and frying garlic)

Instructions

  1. Sauté Vegetables: Heat a glug of olive oil in a large soup pot or saucepan over medium heat. Add the diced onion and carrot, cooking until they become soft and translucent.
  2. Add Minced Garlic: Stir in the minced garlic and sauté until fragrant, being careful not to burn it. Do not add the sliced garlic at this stage.
  3. Combine Potatoes and Seasonings: Mix in the herbs de provence, salt, and cubed potatoes. If using smoked paprika instead of smoked cheddar, add it now and stir well to coat the potatoes evenly.
  4. Add Vegetable Stock and Simmer: Pour in the vegetable stock and bring the mixture to a gentle simmer. Let it cook uncovered for 20 to 30 minutes, or until the potatoes are very soft and beginning to break apart.
  5. Mash Potatoes: Use a potato masher directly in the pot to mash the potatoes slightly, adding creaminess while leaving some chunks for texture.
  6. Fry Garlic Slices: In a small saucepan, heat a thin layer of olive oil just enough to cover the bottom. Add the sliced garlic and fry until they turn golden brown, then remove from heat.
  7. Add Fried Garlic to Soup: Stir in the fried garlic slices into the soup, keeping a few aside for garnish if desired.
  8. Melt Cheese: Remove the pot from heat and stir in the smoked cheddar cheese until it is completely melted and incorporated.
  9. Mix in Sour Cream: Add the sour cream and stir thoroughly to achieve a creamy consistency throughout the soup.
  10. Rest the Soup: Cover the pot and let the soup sit off the heat for 5 to 10 minutes to allow the flavors to meld together.
  11. Serve and Garnish: Ladle the soup into bowls and optionally garnish with the reserved fried garlic slices, chopped chives, and a swirl of sour cream before serving.

Notes

  • You can substitute smoked cheddar with regular cheddar plus smoked paprika for a similar smoky flavor.
  • Frying the sliced garlic separately adds a delightful crunch and deeper garlic flavor to the soup.
  • For a thinner consistency, add more vegetable stock or water as needed.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Optional garnishes such as chives or green onions enhance the presentation and add freshness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/the-best-vegetarian-potato-soup-recipe/