Vegetarian Potato Soup
I love this time of year. The cool nights and warm days are just an amazing part of the change of seasons and after all of this rain we’re looking forward to spring, right?
Potato Soup is a perfect soup used to celebrate spring! Delicious creamy potatoes, savory and not too heavy. Simple AND delicious – a perfect lunch or an easy weeknight meal.
This soup pleases just about everyone even the pickiest eaters. Bonus? You probably have everything you need in your refrigerator and pantry too!
I think after tasting this, it may be your favorite too! This is an easy vegetarian soup and rather than purée it, I leave it chunky and so it is thick satisfying. Also I prefer adding sour cream instead of heavy cream or milk – the sour cream gives it a nice tang and depth of flavor. It tastes like you cooked it all day long!
Now I hesitate to say this is a 30 minute soup, but I do make this in 30 minutes from start to finish. But I’m truly hustling the whole time. I also dice the potatoes quite small so the cooking time lessens and it will easily fit on a spoon. Simple, basic ingredients – you probably have everything in your fridge and pantry – so why not make this for dinner tonight?
Easy Potato Soup
What to make for dinner? Easy Potato Soup – Everyone’s favorite (vegetarian) potato soup. Creamy, delicious and hearty!
- 6-8 cups russet potatoes peeled & chopped (3-4 large)
- 1 onion chopped
- 2 stalks celery chopped
- 1 clove garlic
- 4 cups vegetable stock
- 2 cups cheddar cheese
- 1/2 cup Parmesan cheese
- 1/2 cup sour cream or cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pinch red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
Begin by chopping the onion & celery. Heat a large pot on the stove over medium heat add the butter & olive oil then add the onions & celery – season with salt, pepper & red pepper flakes.
Next peel & dice the potatoes – add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes. Add the vegetable stock and increase the heat to high. Bring to a boil – stirring quite often – this will release the starch in the potatoes and help thicken the soup. Depending on the size of your potatoes it will take 14-18 minutes to cook the potato. The stew will be quite thick.
Remove from heat and stir in both cheeses and the sour cream. That’s it! So thick and creamy and an easy meal to put together in a short amount of time!
Do you enjoy this soup? Then head over to my blog for more delicious meals! One of my new recipes is Garlicky Braised Chard – it is amazing and delicious and you can find it by clicking here. Another super popular recipe is my Healthy Super Food Salad and it’s amazing!