Cheesy Vegetarian Potato Soup With Cheddar

Cheesy vegetarian potato soup recipe

The Spruce / Ahlam Raffii

Prep: 10 mins
Cook: 40 mins
Total: 50 mins
Servings: 4 servings
Nutrition Facts (per serving)
256 Calories
12g Fat
32g Carbs
7g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 256
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 18%
Cholesterol 14mg 5%
Sodium 670mg 29%
Total Carbohydrate 32g 11%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 7g
Vitamin C 17mg 86%
Calcium 139mg 11%
Iron 2mg 10%
Potassium 790mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This super-easy vegetarian homemade potato soup topped with slowly melting cheddar cheese, green onions, and fresh chopped parsley is a potato soup that the whole family can eat. And, with little more than potatoes, onion, and garlic, it's also a great way to stretch your family's meal budget. However, this soup is probably best served as a light lunch alongside a fresh green salad, as it's not really a full meal in itself.

With the cheese and green onions, this soup may remind you of stuffed potato skins. It's a low-sodium soup since the only salt added is to taste at the end, but check the ingredients of your vegetable broth if you're watching your salt intake. In addition, this vegetarian soup recipe is also gluten free (as long as you use a vegetable broth that is gluten free). 


  • 2 tablespoons olive oil

  • 1/2 onion, diced small

  • 2 cloves garlic, minced

  • 2 potatoes, peeled and chopped

  • 2 1/2 cups vegetable broth

  • 1 bay leaf

  • Sea salt or kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 1/2 cup grated cheddar cheese

  • 3 green onions, sliced, for garnish

  • 1 tablespoon chopped fresh parsley, for garnish

Steps to Make It

  1. Gather the ingredients.

    Ingredients cheesy vegetarian potato soup recipe
    The Spruce / Ahlam Raffii
  2. In a large soup pot, sauté the onion and garlic in the olive oil for 3 to 5 minutes, until onions are soft.

    Dice and saute the onions
    The Spruce / Ahlam Raffii
  3. Add the chopped potatoes and sauté for a few more minutes.

    Add chopped potatoes
    The Spruce / Ahlam Raffii
  4. Add the vegetable broth, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a slow simmer. Cover and allow to cook, stirring occasionally, for 20 to 25 minutes, or until the potatoes are very soft.

    Add vegetable broth
    The Spruce / Ahlam Raffii
  5. Carefully remove the bay leaf, and transfer the soup to a blender or food processor (or use an immersion hand blender if you have one). Working in batches as needed, carefully process the potato mixture until smooth and creamy, or until the desired texture is reached (you may prefer a few chunks instead of a perfectly smooth soup—it's up to you). 

    Carefully remove bay leaf and process the potato mixture until smooth and creamy
    The Spruce / Ahlam Raffii
  6. Taste and season lightly with salt and pepper if needed. Return the soup to the pot and add cheese. Stir over low heat until the cheese is melted.

    Taste and season, then add cheese
    The Spruce / Ahlam Raffii
  7. Garnish with green onions and chopped fresh parsley.

    Garnish Cheesy Vegetarian Potato Soup
    The Spruce / Ahlam Raffii

Use Caution When Blending Hot Ingredients

Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.


  • If you don't have vegetable stock on hand, replace it with water, but you may need more seasoning. Taste test it and add seasoning as necessary.