Vegetarian Potato Soup

This vegetarian potato soup is creamy, hearty, and packed with flavor—a dish that’s as comforting as it is satisfying.

Prep Time 15

Cook Time 30

Total Time 45

Course Soup

Cuisine American

Servings 6

Calories 250 kcal

2 lbs 900 g potatoes, peeled and cubed
1 large onion diced
1 small carrot diced
1 tbsp herbs de Provence
2 tsp salt
4 cloves garlic minced
6 cloves garlic sliced
4 cups 1 l vegetable stock
7 oz 200 g smoked cheddar cheese (or regular cheddar + ½ tsp smoked paprika)
½ cup 120 ml sour cream
Optional garnish: fresh chives reserved fried garlic, or an extra swirl of sour cream.

Heat a splash of olive oil in a large soup pot over medium heat. Add the diced onion and carrot, cooking until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Mix in the herbs de Provence, salt, and cubed potatoes. If you’re using smoked paprika instead of smoked cheese, add it now for a smoky depth of flavor.

Add the vegetable stock and bring the soup to a gentle simmer. Cook for 20–30 minutes, or until the potatoes are very soft and starting to break apart.

Use a potato masher to partially mash the potatoes in the pot. This creates a creamy texture while leaving some chunks for heartiness.

In a small saucepan, heat a thin layer of olive oil over medium heat. Add the sliced garlic and fry until just golden brown. Be sure to watch closely to avoid burning.

Stir the fried garlic into the soup, reserving a few pieces for garnish if desired. Remove the pot from heat and add the smoked cheddar cheese, stirring until fully melted. Then, mix in the sour cream for a rich, creamy finish.

Cover the pot and let the soup sit for 5–10 minutes to allow the flavors to meld together. Then, it’s ready to serve!

For a vegan twist, swap the smoked cheddar with your favorite plant-based cheese and use a vegan sour cream alternative. The smoky flavor can still shine with a pinch of smoked paprika.
Want extra veggies? Add diced celery or parsnips to the soup base for more depth and nutrition.
Don’t skip the fried garlic! It adds a crispy, savory topping that takes this soup to the next level.

This soup is as versatile as it is delicious. Here are some ways to customize and store it:

Variations: Try sweet potatoes instead of regular potatoes for a slightly sweeter flavor. You can also swap in coconut milk for the sour cream to make it dairy-free.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable stock if needed.
Freezing: This soup freezes well! Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Each serving of this vegetarian potato soup is packed with nourishing goodness. Here’s an estimate per serving:

(Values may vary depending on specific brands or ingredients used.)

Keyword Vegetarian Potato Soup