This creamy vegetarian potato soup is easy to make, loaded with tender potato chunks, and packed with rich, cheesy flavor in every bite.
Vegetarian Potato Soup
When you're craving something warm, comforting, and easy to make, this vegetarian potato soup is always a great choice.
Made with simple pantry staples, tender chunks of potatoes, and plenty of creamy, cheesy flavor, it's the kind of cozy meal the whole family will enjoy.
Whether you're looking for a meatless dinner option, a budget-friendly meal, or just a comforting bowl of soup on a chilly day, this recipe comes together with minimal effort and delivers big flavor.
Serve it with crusty bread or a side salad for an easy meal that's both hearty and delicious.
Kitchen Tools Needed:
- Large Pot, or Dutch Oven
- Spoon
You will need the following ingredients listed below to make this delicious soup recipe. (the exact measurements, nutrition information and full recipe are all in the printable recipe card at the bottom of the post)
Ingredients:
- Olive Oil
- Sweet Onion
- Garlic
- Carrot
- Parsley
- Thyme
- Red Pepper Flakes
- Salt & Pepper
- Potatoes
- Vegetable Broth
- Heavy Cream
- Cheddar Cheese
How to Make Vegetarian Potato Soup:
- Start by heating your pot with the olive oil, then add in the onion, garlic, and carrot. Saute the vegetables on medium to low heat until the onion is translucent and carrots start to soften.
- Then add in the spices and stir well.
- Add the potatoes, vegetable broth, and heavy cream, bring to a simmer and cook until the potatoes are tender, about 30 minutes.
- Stir in cheese until melted.
- Serve and top with green onions and more cheese before enjoying!
*Notes:
- Store in an airtight container in the fridge for 3-4 days for best results.
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For even more yummy soup recipes, check out this broccoli cheddar cheese soup or this creamy chicken gnocchi soup.
Helpful Ingredient Tips:
- Olive Oil: Do not omit or reduce.
- Onion: Finely dice the onion, do not omit. White, sweet, or red onions will all work well.
- Garlic: This should be minced, do not omit.
- Carrot: Be sure to finely dice the carrot.
- Spices: Use the amounts as a starting point and adjust to your preference.
- Golden Potatoes: Golden potatoes are used due to their creamy texture. 5-6 potatoes should be around 2 ½ pounds. Dice them around ½-1 inch thick. The smaller they are the softer they will get and the quicker they will cook.
- Vegetable Broth: This liquid is needed to help the potatoes soften. Feel free to use a different flavor broth.
- Heavy Cream: If you don’t have heavy cream, half & half may also work, but won’t be as creamy and rich.
- Cheddar Cheese: Be sure not to use pre-shredded cheese. Pre-shredded cheese adds an anti-caking agent to it to ensure it doesn’t clump together, this also makes it more difficult to melt.
Cooking Tips:
- Don’t overcook to the point the potatoes are falling apart, we want them to stay in shape, but soft.
- For best results, freshly shred your cheese right before adding into the soup.
Storage:
- Store in an airtight container in the fridge for 3-4 days for best results. Reheat in the microwave or on the stove.
Additional FAQs:
This is up to you. This soup is supposed to have potato chunks in it, so blending it has not been tested. However, it should only change the texture of the soup, consider leaving some chunks of potato, otherwise it may end up like the consistency of baby food. If you will be blending it, it’s best to do so before adding the cheese.
You don’t have to, but it adds a rich and cheesy flavor profile, complimenting the potato nicely.
Vegetarian Potato Soup Recipe
Author: Recipe Idea Shop
Equipment
- Dutch Oven or Large Pot
- Spoon
Ingredients
- 2 tablespoon Olive Oil
- 1 Sweet Onion, finely diced
- 3 Cloves Garlic, minced
- 1 Small Carrot, finely diced
- 1 teaspoon Parsley
- Pinch of Thyme
- Pinch of Red Pepper Flakes
- Salt & Pepper, to taste
- 6 Medium Golden Potatoes, diced into ½ inch to 1 inch cubes
- 2 cups Vegetable Broth
- 2 cups Heavy Cream
- 1 cup Cheddar Cheese, freshly shredded
Instructions
- Start by heating your pot with the olive oil, then add in the onion, garlic, and carrot.
- Saute the vegetables on medium to low heat until the onion is translucent and carrots start to soften.
- Then add in the spices and stir well.
- Add the potatoes, vegetable broth, and heavy cream, bring to a simmer and cook until the potatoes are tender, about 30 minutes.
- Stir in cheese until melted.
- Serve and top with green onions and more cheese before enjoying!
