Vegetarian Loaded Potato Soup

Warm up your weeknight dinners with this creamy and comforting Vegetarian Loaded Potato Soup! Packed with hearty russet potatoes, a medley of sautéed vegetables, and fragrant herbs like thyme and rosemary, this cozy soup delivers classic, soul-soothing flavors without the meat. A velvety base of half-and-half and melted sharp cheddar cheese ensures every spoonful is irresistibly rich and satisfying, while a dollop of sour cream, vibrant green onions, and fresh parsley add the perfect finishing touch. Ideal for a crowd-pleasing family meal or an easy make-ahead dish, this one-pot recipe is ready in just an hour and sure to become your go-to for chilly days. Keywords: vegetarian potato soup, creamy potato soup, meatless comfort food, loaded potato soup recipe.

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 3 tablespoons unsalted butter
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 3 cloves garlic, minced
• 0.33 cup all-purpose flour
• 5 cups vegetable broth
• 4 large russet potatoes, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 whole bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup half-and-half
• 1.5 cups sharp cheddar cheese, shredded
• 0 as needed sour cream, for topping
• 0 as needed green onions, sliced, for garnish
• 0 as needed chopped fresh parsley, for garnish

Directions

Step 1

In a large pot, melt the butter over medium heat.

Step 2

Add the diced onion, carrot, and celery to the pot and cook until the vegetables are tender, about 5-7 minutes.

Step 3

Stir in the minced garlic and cook for an additional minute until fragrant.

Step 4

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to lightly toast the flour.

Step 5

Gradually whisk in the vegetable broth, ensuring no lumps form from the flour.

Step 6

Add the diced potatoes, thyme, rosemary, bay leaf, salt, and pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the potatoes are tender, about 20 minutes.

Step 8

Remove and discard the bay leaf.

Step 9

Using an immersion blender, partially blend the soup directly in the pot to your desired consistency. If you don't have an immersion blender, you can transfer some of the soup to a blender, blend, and return to the pot.

Step 10

Stir in the half-and-half and the shredded cheddar cheese until the cheese has melted and the soup is creamy.

Step 11

Adjust seasoning with additional salt and pepper to taste.

Step 12

Ladle the soup into bowls and top with a dollop of sour cream, sliced green onions, and fresh parsley before serving.

Nutrition Facts

Serving size	(3285.7g)

Amount per serving	% Daily Value*
Calories	2960.7

Total Fat 134.4g	0%
Saturated Fat 78.8g	0%
Polyunsaturated Fat 4.9g
Cholesterol 369.6mg	0%
Sodium 6601.4mg	0%
Total Carbohydrate 363.9g	0%
Dietary Fiber 40.6g	0%
Total Sugars 51.1g
Protein 104.4g	0%

Vitamin D 36IU	0%
Calcium 1992.4mg	0%
Iron 20.3mg	0%
Potassium 8615.2mg	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: 39.2%

Protein: 13.5%

Carbs: 47.2%