|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 32g||11%|
|Dietary Fiber 3g||12%|
|Total Sugars 3g|
|Vitamin C 17mg||86%|
|*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.|
This super-easy vegetarian potato soup is topped with slowly melting Cheddar cheese, green onions, and fresh chopped parsley. It's a delicious homemade 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.
How to Make It
With the cheese and green onions, this vegetarian recipe may remind you of stuffed potato skins.
The onions and garlic are sautéed until fragrant, then the potatoes are added. Once they're nice and tender, the remaining ingredients are added and cooked for about 20 minutes. The soup then goes into the blender and can be as creamy or chunky as you like before Cheddar cheese is melted into the mix.
For the perfect finishing touch that adds a bit of crunch and flavor, don't skip the green onion and parsley garnish.
Make It Your Own
This soup is best served as a light lunch alongside a fresh green salad, as it's not really a full meal in itself. The recipe is a good starting base for all sorts of flavor additions and is customizable to special diets. For instance, make sure your vegetable broth is gluten-free, or switch to dairy-free cheese and make it vegan.
"Thick and creamy, this potato soup is quite delicious and fun to make. Keep some extra broth on hand to thin the soup after adding the cheese because it can become thick rather quickly. The base flavor is nice and open to additions like herbs and spices. Consider the garnishes essential for texture and flavor." -Colleen Graham
2 tablespoons olive oil
1/2 medium onion, finely diced
2 cloves garlic, minced
2 medium potatoes, peeled and chopped
2 1/2 cups vegetable broth
1 bay leaf
1/2 teaspoon fine salt, more to taste
1/4 teaspoon black pepper, more to taste
1/2 cup grated cheddar cheese (about 4 ounces)
3 green onions, sliced, for garnish
1 tablespoon chopped fresh parsley, for garnish
Steps to Make It
Gather the ingredients.
In a large soup pot or Dutch oven over medium-low heat, sauté the onion and garlic in the olive oil for 3 to 5 minutes, or until the onions are soft.
Add the chopped potatoes and sauté for a few more minutes.
Add the vegetable broth, bay leaf, 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.
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.
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. You may need to add a bit of broth or water to loosen the soup if it is too thick.
Garnish with green onions and chopped fresh parsley.
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 it with a folded kitchen towel while blending.
- After adding the cheese, you may find that the soup is very thick. To lighten it up, stir in 1/4 to 1/2 cup of extra broth (or water) and let it warm gently for a few minutes.
- Once cooled to room temp, leftovers should be stored in an airtight container and kept refrigerated. It doesn't keep long, so eat it within a day. You'll likely need to add more broth as you gently heat it on the stovetop or in the microwave, stirring regularly.
- Use a sodium-free vegetable broth if you are watching your salt intake.
- 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.
- The soup is easily customizable to your personal taste. For instance, you may want to add more cheese, garlic, or onion. You can also add more herbs and spices, such as red pepper flakes, rosemary, thyme, or even a pinch of Italian seasoning blend.
- Crumbles of cooked vegetarian bacon are a fun topping.
- Switch up the type of cheese. You can also make this soup vegan with dairy-free cheese.