The recipe is for a simple vegetarian potato soup. It’s one of my favorite soup recipes to enjoy on a cold winter night. Most of the potato soup recipes that I generally come across are loaded with cheese and cream. I also love those cheesy soups but make them occasionally on cheat days. I am more into healthy eating and prefer lighter meals. So, on regular days I make simple potato soup without cream and cheese. It still tastes delicious and whomever, I have served it with, loved it, and did not complain about missing cream and cheese. If you also prefer simple recipes, you will love this slightly chunky, slightly creamy vegetarian potato soup.
Ingredients notes and substitute suggestions
Potatoes: I prefer using russet potatoes for soup as they are very starchy and make a creamy potato soup. You can use whichever variety is available to you. Onion: Preferably white as it doesn’t change the color of the soup. However, any type of onion can be used, if white is not available. Garlic: I have used fresh garlic as it adds a more rich flavor to the soup but you can use garlic powder to it. Spring onion: I love the green onions in potato soup. You can add other fresh herbs of choice like fresh parsley, cilantro, or dill. Butter: Instead of butter olive can be used too. Other ingredient details and nutritional information are shared in the recipe card.
How to make (step by step instructions)?
Making this delicious soup is very easy, just follow the step-by-step instructions given below: Step 1: Melt butter in a large pot. Step 2: Add finely chopped onion and cook until it starts turning brown. Step 3: Add minced garlic and saute for about a minute. Step 4: Add potato cubes and saute for 4-5 minutes. Step 5: Add water to the soup pot and mix. Step 6: Cook covered for 25-30 minutes or until the potatoes are nicely cooked. Step 7: Mash the potatoes with the help of a potato masher or ladle. Step 8 and 9: Add milk and mix. Step 10: Add salt and ground black pepper. Step 11: Cook for 4-5 minutes, stirring in between. Step 12: Garnish with chopped green onions. Your delicious homemade potato soup is ready to be enjoyed!
Serving vegetarian potato soup
This delicious soup can be served with any crusty bread, a simple mini sandwich, potato wedges, toasted garlic cheese bread, grilled vegetables, or a salad on the side. Some of my favorite side dishes to serve with it are crispy garlic cheese bread, garlic butter mushrooms, or a refreshing salad like fattoush or carrot salad.
Storing and reheating
To store the leftover soup, allow it to reach room temperature then transfer to an airtight container, and refrigerate. Consume within 3 days. To reheat microwave in a microwave-safe container until evenly heated. Otherwise, transfer to a cooking pot and reheat covered on the stovetop on medium heat. Keep stirring in between. If the soup has thickened after storing, add some warm liquid (water or vegetable broth) while reheating. Reseason, if required. Vegan note: If you are a vegan and want to enjoy a dairy-free version of this soup, just replace butter with olive oil or margarine. Also, use plant-based milk instead of regular milk.
Recipe tips and tricks
Russet potatoes are the best for this potato soup but Yukon gold potatoes or red potatoes can also be used, use whichever variety is available to you. The starchier the better. Don’t skip the step of sauteeing the potatoes for 4-5 minutes before adding water. It makes the soup more flavorful. You can also use oven-roasted potatoes to make potato soup. I prefer leaving some potato chunks in this soup. If you prefer a smooth potato soup, use an immersion blender to blend the soup. Or, transfer the soup to a food processor to blend. Also, blend it in the end before adding the spring onion greens. This a very simple potato soup with subtle flavors and I have flavored it with just garlic, salt, and pepper. If you wish to add a kick, add some red pepper flakes with garlic. You can also add ingredients like bay leaf or Dijon mustard to the soup. I have made a light version of soup, if you prefer a more hearty soup add shredded sharp cheddar cheese or cream cheese to the soup. You can also add heavy cream or sour cream to it. Instead of water vegetable stock can also be used in this recipe.
Frequently asked questions
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If you enjoyed this vegetarian potato soup recipe and looking for more easy and simple vegan or vegetarian soup recipes then don’t miss to check out the following links:
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I love potatoes and can eat them every single day without getting bored. If you love them too then the following easy potato recipes are worth trying out: If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
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