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  • Writer's pictureDebra

Vegetarian Potato Soup

Updated: Mar 29, 2023


Vegetarian potato soup is creamy and rich in flavor. Tender cubes of potato soaking up the broth and garlic and onion flavor. This potato soup would go great with vegan cheddar cheese garlic biscuits, salad, fried corn, and vegan grilled cheese sandwiches.


Whenever I am cooking in the kitchen when my daughter would visit home from college she always puts me to work to fix something vegetarian. Whether it's barbacoa with jackfruit , Tomato soup non dairy heavy cream, I could go on and on. It's always something to cook in Dollbaby kitchen. I enjoy it all.



Important Tips about potatoes



  1. Picking your potatoes for potato soup is important. Russet potatoes are high in starch and low in moisture. They help thickening the soup and makes the soup creamy.

  2. Yukon gold and other yellow potatoes are low to medium in starch, they can be used but are more suited for roasting, mashing, chowder.

  3. Red and white round potatoes are best used for boiling due to the fact they have less starch and more moisture, but they can also be fried or roasted.


Ingredients Vegetarian Potato Soup


3 large Russet potatoes

2 cups Vegetable broth (better than bouillon)

1/2 cup Plant heavy cream

2 tbsp vegan butter

2 garlic clove

1 large onion

1 tsp kosher salt

1/4 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

2 tbsp flour









Let's Cook!


  • Clean, peel, and cut your potatoes and place in a bowl with cold water. Set the bowl the bowl to the side.

  • In a medium saucepan melt down vegan butter. add chopped onions and mince garlic. Cook onions and garlic until the onions are tender and translucent.



  • Add the vegetable broth (Better than bouillon) to the saucepan over medium heat along with the potatoes.

  • Cook the potatoes until soft and tender for about 20 minutes.


  • Add the potatoes, garlic, and onions to a food processor. Puree until silky smooth and add it back to the sauce pan.

  • Leave some potatoes cubes for texture to the soup.

  • Add plant base heavy cream to the potatoes , simmer for 5 minutes.

  • In a cup add the flour to water to create a slurry to thicken the soup.


Bon Appetit, ENJOY!




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Debra Johnson | Food Blogger
Hi, I'm Debra

I am happy to share quick and easy recipes that fill the belly, warms the soul, and tastes Delish!

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