Best 4 Vegetarian Cream Of Potato Soup Recipes

Indulge in a symphony of flavors with our delectable vegetarian cream of potato soup! This comforting and creamy soup is a delightful treat for vegetarians and non-vegetarians alike. Crafted with tender potatoes, aromatic onions, and a harmonious blend of spices, our soup offers a rich and velvety texture that will warm your soul. Accompanied by three variations – a basic recipe, a slow cooker version, and a vegan alternative – this recipe provides options for every dietary preference. Join us on a culinary journey as we explore the art of creating this culinary masterpiece.

Let's cook with our recipes!

VEGAN POTATO SOUP (BEST FLAVOR!)

Vegan Potato Soup (Best Flavor!) image

This creamy vegan potato soup is the stuff dreams are made of! Cozy and rustic, you'd never guess it was plant based.

Provided by Sonja Overhiser

Categories Soup

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

2 large or 4 small shallots (1 cup finely chopped)*
4 garlic cloves
2 1/4 pounds russet potatoes (4 medium or 3 large), enough for 6 cups diced
4 tablespoons refined coconut oil (or olive oil)
6 tablespoons all purpose flour (or gluten free flour)
2 cups vegetable broth
4 cups plain oat milk, divided
1 1/4 teaspoons kosher salt, plus more to taste
2 teaspoons Old Bay seasoning (purchased or homemade)
Topping ideas: vegan yogurt, sour cream or cashew cream, chives, green onions, orange bell pepper, vegan bacon, hot sauce

Steps:

Mince the shallots. Mince the garlic. Peel and small dice the potatoes.
In a large pot, heat the coconut oil over medium heat. Add the shallots and garlic and cook for 2 minutes. Shake the flour over the vegetables and stir to coat. Cook for 2 to 3 minutes until just starting to brown.
Slowly stir in the vegetable broth, adding it bit by bit and then stirring until mostly smooth. Once incorporated, add the oat milk, potatoes, kosher salt, and Old Bay.
Bring to a simmer and cook on low heat for 20 to 25 minutes (make sure the heat is just at a simmer and does not boil). Stir often and scrape the bottom to make sure nothing sticks. The soup will get extremely creamy; make sure to keep stirring or a skin will form on the top. It's done when the potatoes fall apart when you mash one against the side of the pot with your spoon.
Remove from the heat. Use a potato masher to break up the potatoes so that a creamy but chunky texture forms. Stir to incorporate the mashed potatoes. Then serve topped with toppings of your choice: we used purchased vegan yogurt, thinly sliced green onions, chives, orange bell pepper, and coconut bacon. Leftovers store refrigerated for up to 5 days: reheat on the stovetop and add a splash of milk.

Nutrition Facts : Calories 491 calories, Sugar 9.6 g, Sodium 387.9 mg, Fat 18.8 g, SaturatedFat 11.8 g, TransFat 0 g, Carbohydrate 72.6 g, Fiber 5.6 g, Protein 9.7 g, Cholesterol 0 mg

VEGGIE POTATO SOUP

Veggie Potato Soup image

Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! -Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories Lunch

Time 5h50m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

3 cans (14-1/2 ounces each) vegetable broth
6 medium potatoes, cubed
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

Steps:

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

IAN'S POTATO-VEGETABLE SOUP

Ian's Potato-Vegetable Soup image

One day I heard my mom talking about soup and my mouth started to water. Next thing I knew, I was just putting a whole mess of stuff in a pot and cooking it, not expecting it to turn out. When it was finished I was amazed, what a great soup!

Provided by Ian Riesterer

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Yield 5

Number Of Ingredients 13

Ingredients

2 ½ cups water
2 potatoes, peeled and cubed
1 tablespoon salt, or to taste
1 carrot, chopped
1 stalk celery, chopped
¼ onion, chopped
1 cube beef bouillon
1 tablespoon olive oil
½ cup frozen mixed vegetables
1 (10.75 ounce) can condensed cream of celery soup
¼ tablespoon dried parsley
½ teaspoon onion powder
ground black pepper to taste

Steps:

In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
Heat soup through, stirring occasionally, and serve.

Nutrition Facts : Calories 154.5 calories, Carbohydrate 23.6 g, Cholesterol 6.7 mg, Fat 5.7 g, Fiber 3.5 g, Protein 3.5 g, SaturatedFat 1.1 g, Sodium 2058.6 mg, Sugar 2.6 g

CREAM OF POTATO AND VEGETABLE SOUP

Cream of Potato and Vegetable Soup image

I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.

Provided by Chris from Kansas

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup reduced-sodium chicken broth
2 cups cubed potatoes
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
2 cups half-and-half or 2 cups milk
1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce

Steps:

Melt margarine in large saucepan or Dutch oven over medium heat.
Stir in onion; cook 2 to 3 minutes or until crisp-tender.
Add broth, potatoes, salt and pepper.
Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
In small bowl, combine flour and half-and-half; mix well.
Stir into potato mixture; add frozen vegetables.
Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

Tips:

Prep your ingredients beforehand: Cut and dice your vegetables, and measure out your spices and seasonings before you start cooking to make the process smoother.
Use a variety of vegetables: This will add flavor and texture to your soup. Vegetables like carrots, celery, onions, and leeks are all great options.
Don't be afraid to experiment with different seasonings: A little bit of garlic powder, onion powder, or paprika can go a long way in enhancing the flavor of your soup.
Use a good quality vegetable broth: This will make a big difference in the overall flavor of your soup. Look for a broth that is low in sodium and has a rich, flavorful taste.
Don't overcook your potatoes: You want them to be tender but still hold their shape.
Add your milk and cream slowly: This will help prevent the soup from curdling.
Serve your soup with a garnish: A sprinkle of chopped chives, parsley, or bacon bits can add a nice finishing touch.

Conclusion:

Making a creamy and comforting vegetarian cream of potato soup is easy and requires a few simple steps. The key is to use fresh ingredients, a variety of vegetables, and a good quality vegetable broth. With a little bit of time and effort, you can create a delicious and satisfying soup that the whole family will enjoy. So next time you're looking for a quick and easy meal, give this vegetarian cream of potato soup a try!