Creamy, flavorful, and packed with the goodness of vegetables, Vegetarian Cream of Potato Soup is the perfect comfort food for a cold day. Whether you’re looking for a quick and easy weeknight meal, a hearty lunch option, or a warm and satisfying soup to impress your friends and family, this recipe has got you covered. With just a few simple ingredients and a few easy steps, you can create a delicious and creamy soup that is sure to become a family favorite. So, grab your apron, gather your ingredients, and let’s get cooking!
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CREAM OF POTATO AND VEGETABLE SOUP
I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.
Provided by Chris from Kansas
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt margarine in large saucepan or Dutch oven over medium heat.
- Stir in onion; cook 2 to 3 minutes or until crisp-tender.
- Add broth, potatoes, salt and pepper.
- Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
- In small bowl, combine flour and half-and-half; mix well.
- Stir into potato mixture; add frozen vegetables.
- Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.
VEGGIE POTATO SOUP
Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! -Hannah Thompson, Scotts Valley, California
Provided by Taste of Home
Categories Lunch
Time 5h50m
Yield 11 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.
Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
PLANT-BASED CREAM OF POTATO SOUP
A simple, creamy, vegan potato soup with plant-based bacon flavoring.
Provided by Wendy
Categories Vegan Soups and Stews
Time 1h5m
Yield 4
Number Of Ingredients 15
Steps:
- Heat oil in a 6-quart Dutch oven over medium heat. Add plant-based bacon and cook until crispy, 5 to 7 minutes. Add onion, carrots, and celery and cook for 3 minutes.
- Reduce heat to medium-low. Add 3 tablespoons flour and cook, stirring continuously, until lumps are dissolved. Stir in potatoes, thyme, and pepper. Add broth and bay leaves. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and cook for 25 to 30 minutes.
- While the soup is cooking, melt vegan butter in a skillet over low heat. Stir in remaining 1 tablespoon flour and cook until thickened, 1 to 2 minutes. Add milk. Cook, stirring constantly, over low to medium-low heat until mixture thickens to a cream-like consistency.
- When the soup has finished cooking, pour in the vegan cream and simmer for 1 to 2 minutes. Stir in parsley and chives and serve.
Nutrition Facts : Calories 461.4 calories, Carbohydrate 44.5 g, Fat 28.2 g, Fiber 6.9 g, Protein 7.2 g, SaturatedFat 6.7 g, Sodium 1066.2 mg, Sugar 11.9 g
VEGETARIAN CREAM OF POTATO SOUP
I came up with this vegetarian recipe because I wanted a cream of potato soup that was easy and homemade. I looked online at recipes, took the basic amounts for the water, milk, and the flour, toyed with those, and got this. Easy, simple, fast, and amazing.
Provided by GlaedrLeo
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 20
Steps:
- Heat a nonstick skillet over medium heat. Place vegetarian bacon strips in the skillet without overlapping. Cook over medium-low heat, turning occasionally, until crisp, 8 to 10 minutes. Let sit until cool enough to handle, then dice and set aside.
- Combine potatoes, water, 1 cup milk, cream, and vegetable bouillon in a pot. Bring to a simmering boil. Add cooked "bacon," celery, and carrot. Stir in parsley, Worcestershire, thyme, garlic powder, dry mustard, salt, red wine, and pepper.
- Heat butter and oil in a skillet over medium heat. Cook and stir onion in the pan until golden, 7 to 10 minutes. Stir in flour and mix well. Stir in remaining 1/3 cup milk slowly until well mixed. Pour into potato mixture and stir well.
- Cook until soup is thick and potatoes are tender, 15 to 20 minutes.
Nutrition Facts : Calories 333.8 calories, Carbohydrate 31.5 g, Cholesterol 44.2 mg, Fat 20.8 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 9.3 g, Sodium 601.9 mg, Sugar 5.5 g
Tips:
- For a creamier soup, use Yukon Gold or Russet potatoes.
- To make the soup vegan, use a plant-based milk, such as almond milk or oat milk.
- If you don't have an immersion blender, you can puree the soup in a regular blender in batches.
- Garnish the soup with chopped fresh parsley, chives, or green onions.
- Serve the soup with a side of crusty bread or crackers.
Conclusion:
This vegetarian cream of potato soup is a delicious and comforting meal that is perfect for a cold winter day. It is also a great way to use up leftover potatoes. With just a few simple ingredients, you can have a delicious and nutritious soup that the whole family will enjoy.
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