Easy Creamy Vegetarian Potato Soup Recipe
This Easy Creamy Vegetarian Potato Soup is a comforting and hearty meal perfect for any day. Made with simple vegetables like russet potatoes, onion, celery, and carrots, this soup is gently simmered until tender, then mashed to a creamy texture with added milk and fresh parsley for brightness. It’s a quick, nourishing option that’s perfect for a cozy lunch or dinner, offering a luscious, velvety consistency without using any cream or complicated ingredients.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 4-5 medium russet potatoes (3 pounds; peeled and diced; about 6 cups diced)
- 1 medium onion, diced (about 2 cups diced)
- 2 stalks celery, diced (about 1 cup diced)
- 1 carrot, peeled and diced (about 1/2 cup diced)
Seasoning and Dairy
- 1 cup milk (whole or 2% recommended)
- 1 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Add Vegetables to Pot: To a 4-quart or larger Dutch oven or soup pot, add the peeled and diced potatoes, diced onion, celery, and peeled and diced carrot. Pour in enough water to come approximately 1/2 inch below the top of the vegetables to ensure they cook evenly.
- Simmer Vegetables: Place the pot on the stove over high heat and bring the water to a boil. Once boiling, reduce the heat to low and cover the pot. Let the vegetables simmer gently for about 20 minutes, stirring occasionally until all the vegetables are soft and tender.
- Partially Mash Soup: Carefully use a potato masher to mash most of the soup directly in the pot. The soup will be hot, so take care while mashing. Leave some chunks of potato and vegetables for texture and a rustic feel.
- Finish Soup with Milk and Seasoning: Stir in the cup of milk and the chopped fresh parsley if using. Add 1 teaspoon of kosher salt and 1/4 teaspoon of freshly ground black pepper. Taste the soup and adjust the seasoning by adding more salt and pepper to your preference. Potato soup benefits from a good amount of salt to enhance flavor.
- Serve and Enjoy: Ladle the creamy soup into bowls and serve hot. Note that the soup will thicken as it cools, making it even more comforting if served a little later or reheated.
Notes
- Use whole milk or 2% milk for best creaminess; skim milk will yield a thinner soup.
- For a richer soup, you can substitute half of the milk with heavy cream.
- To make this soup vegan, substitute the milk with a plant-based milk such as oat or almond milk.
- Adding fresh or dried herbs like thyme or rosemary can add another layer of flavor.
- Be cautious with salt amounts as potatoes tend to absorb salt; season gradually and taste frequently.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- For a smoother texture, use an immersion blender after mashing to blend some of the soup.