Vegetarian Potato Soup (No Bacon)

vegetarian potato soup in a bowl, next to it some grated cheddar and micro greens.

Author: Katie

Enjoy this wholesome and warming dish with friends and family or on your own curled up in the corner of your couch. It is the perfect warm bowl of soup to whip together when you have limited time or if you’re on a budget.

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4.60 from 15 votes

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Prep Time: 10

Cook Time: 15

Total Time: 25

Course: Soup

Cuisine: International

Servings: 2 people

Equipment

big soup pot

Ingredients

2 tablespoon olive oil
3 cups (~18 oz) potatoes *peeled & chopped into bite-sized cubes (~1 inch each)
1 green onion, chopped *or spring onion or regular white onion
3 garlic cloves, chopped
4 cups veggie broth
salt & pepper
⅛ cup crème fraîche
¼ cup grated cheddar (rennet-free or vegan)

You can find detailed step-by step-photos above the recipe card.

Instructions

Heat some olive oil (~2 tbsp) in a large soup pan over medium heat.
Add onion and garlic and saute for 3-4 minutes until onion is soft.
Add cubed potatoes and veggie broth and season with salt and pepper (see step-by-step photos).
Bring to a boil, then reduce heat and let simmer with a lid on for about 15 minutes or until potato cubes are fork-tender.
Turn off the heat. Add in creme fraiche and cheddar (optional).
Taste and adjust salt. Serve topped with more cheddar and fresh green onion.
Use an immersion blender to blend about ⅓ of the soup (or less or more depending on how chunky you like it).

Video

Notes

Cubed Potatoes: anything between 3 and 3,5 cups of cubed potatoes will work. If you use more then you'll also need more veggie broth.
Salt: keep in mind that cheddar cheese is already salty, as is the veggie broth. It’s a great idea to try out the soup and test the seasoning before adding more.
Blending hot liquids: If you’re using a regular blender instead of an immersion blender, then first check if it’s suitable for mixing hot liquids. Fill the blender ⅓^rd full to avoid issues caused by heat expansion. This will also prevent spillage and mess.
Dairy-free/ vegan/ low-fat: check out our variations above.
Serving Sizes: serves 2 people as a main dish or 3-4 people as an appetizer.
To store: Store any leftover soup in an airtight container in the fridge for up to 2 days or freeze in a freezer-friendly jar for up to 1 month.
To reheat: If frozen, let thaw on the counter overnight. Reheat on low heat on the stove or in a microwave (see notes above).

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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