Vegetarian Creamy Potato Soup

Cozy up with a comforting bowl of Vegetarian Creamy Potato Soup, a hearty and velvety classic that’s perfect for any season. Loaded with tender russet potatoes, sautéed aromatics like onion, garlic, and celery, and infused with the earthy flavors of fresh thyme and a hint of bay leaf, this soup delivers rich, satisfying flavor in every spoonful. Blended to a silky smooth texture and enriched with whole milk and heavy cream, it achieves the perfect balance of creamy indulgence without being overly heavy. Ready in just 50 minutes, this easy-to-make soup is ideal for weeknight dinners or meal prep and can be customized with toppings like sharp cheddar cheese or fresh green onions for an extra pop of flavor. Whether you’re a seasoned vegetarian or simply seeking a meat-free comfort food favorite, this creamy potato soup will quickly become a staple in your kitchen!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 5 medium russet potatoes
• 1 large onion
• 2 medium carrots
• 2 celery stalks
• 3 garlic cloves
• 2 tablespoons butter
• 4 cups vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 1.5 teaspoons salt
• 0.5 teaspoon black pepper
• 1 teaspoon fresh thyme
• 1 bay leaf
• 2 stalks green onions
• 1 cup cheddar cheese (optional)

Directions

Step 1

Peel and dice the potatoes into 1-inch cubes. Chop the onion, carrots, and celery finely. Mince the garlic cloves.

Step 2

In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, and celery, and sauté for about 5 minutes, or until the vegetables are softened.

Step 3

Add the minced garlic and cook for another minute, stirring frequently to avoid burning.

Step 4

Add the diced potatoes, vegetable broth, salt, black pepper, fresh thyme, and bay leaf to the pot. Bring the mixture to a boil.

Step 5

Once boiling, reduce the heat to a simmer and cover the pot. Let it cook for about 20 minutes, or until the potatoes are tender when pierced with a fork.

Step 6

Remove the bay leaf and discard it. Use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup in batches to a blender and blend, then return to the pot.

Step 7

Stir in the milk and heavy cream into the blended soup and heat over low heat until warmed through.

Step 8

Taste and adjust the seasoning with more salt and pepper if necessary.

Step 9

Serve the soup hot, garnished with sliced green onions and optionally topped with shredded cheddar cheese.

Nutrition Facts

Serving size	(3131.2g)

Amount per serving	% Daily Value*
Calories	3136.8

Total Fat 165.4g	0%
Saturated Fat 95.7g	0%
Polyunsaturated Fat 4.2g
Cholesterol 484.4mg	0%
Sodium 7172.7mg	0%
Total Carbohydrate 313.9g	0%
Dietary Fiber 35.6g	0%
Total Sugars 65.9g
Protein 91.7g	0%

Vitamin D 243.2IU	0%
Calcium 1833.1mg	0%
Iron 17.0mg	0%
Potassium 8483.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.8%

Protein: 11.8%

Carbs: 40.4%