February 22, 2020

Creamy Vegetarian Potato Soup

This Creamy Vegetarian Potato Soup is so comforting and so delicious!

When it’s cold outside and you find yourself needing something to warm up, a big bowl of Creamy Vegetarian Potato Soup will surely hit the spot! This is a cream-based soup but don’t worry, there are plenty of vegetables inside. First, you’ll start by sautéing your onions, garlic, carrots, and celery. Then add in some homemade vegetable stock, your diced potatoes, and milk with flour.

And lastly, the good stuff….heavy cream, shredded cheddar cheese, and also some cream cheese and can’t forget a little sour cream. I know exactly what your thinking…BOY, that sounds creamy. Don’t worry, the portions are just right. It’s not too rich, it’s just right!

This is one of those soups that tastes homemade. I’m convinced the homemade vegetable stock makes a huge difference, and it’s so easy to make. If you’ve got the stock ingredients, then you can make it!

If I can make it, so can you!

I think that should be my new slogan because I really do believe in it! I will show you the steps to make this yummy potato soup!!

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Today we ended up making 2 kinds of potato soups. One with homemade veggie stock, completely vegetarian. The other potato soup was made with chicken stock and bacon, both were delicious!

I was happy to see my vegetarian loved the one without meat. I made it especially for her. Guess what…I actually preferred that one too! And that’s why I’m sharing this recipe with you today because I feel it’s a keeper!

First you’ll want to start making your vegetable stock….

You could buy a container of vegetable stock, but in my opinion homemade stock can’t be beat. It gives it that HOMEMADE taste! And this is something you can make when you do have more time and just freeze it for future soups.

Ingredients:

3 carrots- Cut them in smaller pieces.
1 onion quartered
3 stalks of celery cut in small pieces
1 bay leaf
16 cups of water
Stockpot

Add 16 cups of water to a stockpot. Then add your sliced veggies and 1 bay leaf. Cook on low for approx 2 hours. Remove the cooked veggies from the stock and into a garbage bag.

Then strain the liquid through a strainer. I use a Chinois strainer. It picks up everything little, making your stock clear of any small particles. If you don’t have a chinois strainer, I would recommend using the finest mesh strainer you have.

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As your veggie stock is cooking, you’ll then want to start making your creamy potato soup. First, you’ll need to get your ingredients prepped and ready.

Ingredients:

First, you’ll need to wash and peel your potatoes. Then cut them in small pieces. You’ll need about 4 cups. I used Yukon gold potatoes. I love using them in mashed potatoes, so I decided to give them a try in this creamy potato soup. I do feel these potatoes give the soup a good creamy consistency.

Next, you’ll need to get your veggies ready. You’ll need 1 onion, 2 stalks of celery diced and 2 carrots peeled and diced. And 3 cloves of garlic minced. Then add them to a prep plate and set aside until your stock is almost ready.

When you find your stock is ready, it’s time to start sauteing your vegetables. Your stock needs to cook for about 2 hours to give it a good flavor. If you’re in a pinch for time. Cook for at least 1 hour, just add less water.

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Start by adding 3 tablespoons of butter to your pan with high to med heat. When the butter starts to melt, add your garlic and onion, saute and make sure to season with salt. Next, add your carrots and celery and continue to saute till soft. Then add in 6 cups of your homemade veggie stock to your pot.

Now add in your 4 cups of diced potatoes. Let it cook for 10 mins before reducing the heat for a couple of mins before adding your milk & flour mixture. Measure 2 cups of milk and whisk in 1/3 cup flour before adding it to the pot. Then add 1 cup of heavy cream and stir.

Slowly start to increase the heat. Next add in 1/2 a block of cream cheese, adding little bits into the soup, and continue to stir.

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You’ll want to let your soup cook for about 20-30 mins or until your potatoes are soft. Then uses your stick blender to break up the potato chunks. If you don’t have a stick blender then add your soup to a blender and puree, and add it back to your soup.

You could always try using a potato masher. Next, add in 1 cup of cheddar cheese, and 1/3 of a cup sour cream and stir it in. Season with salt if needed. By now your soup should be ready.

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You can add sliced green onions and cheddar cheese as a topping.

Or some kale chips .

Both ways are so good! Mmmm

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Or if you want to make the bacon version. Or have a soup challenge like we did, check out the difference between the two.

First, saute your 4 slices of bacon, then use 1 tablespoon of the bacon fat & 2 tablespoons of butter to saute your onions. You’ll just need to omit the carrots and celery and add the same amount of onions and garlic.

Then add Chicken stock in place of the veggie stock. Everything else is the same. And just crumble in the bacon while it’s cooking.

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