The BEST Creamy Vegetarian Potato Soup Recipe-I love a good creamy soup! This creamy potato soup is done up with fresh dill, creamy milk, and super cozy! Sometimes you just want a thick, flavorful, and cheesy soup that fills you up and transports you back to a classic! The smoothest and creamiest soup that can easily be made vegan and satisfies that creamy potato soup craving! This is a must try!
A simple recipe that tastes fantastic is always appreciated, don't you agree? This soup comes together in no time and makes enough for the whole family! If you are looking for another quick and delicious vegetarian soup recipe, see my creamy mushroom and leek soup recipe!
Dunk in a piece of crusty bread, crush over some crackers, or enjoy with some extra parmesan cheese on top! No matter how you serve it, you are going to love it! You could also add some white wine to the recipe and cook it out before adding the stock, YUM! Or, make it vegan with coconut milk and vegan parmesan cheese!
Equipment
I made this recipe in a cast iron Dutch oven on the stove for a quick meal! However, you could certainly make this in the crockpot as a huge time saver! Just add all over the ingredients except the cheese into the crock pot and cook on high for 3-4 hours. Then add the cheese, stir, and serve it up warm!
Ingredients Notes
Vegetarian Potato Soup ingredients:
- Olive oil
- Shallot
- Garlic
- Yellow Onion
- Yukon gold potatoes
- Dill
- Dijon mustard
- Vegetable stock (or stock of choice)
- Whole milk (or milk of choice)
- Salt
- Pepper
- Parmesan cheese
Instructions for the BEST Potato Soup
For the full instructions and measurements for how to make this delicious recipe, please skip down to the recipe card at the bottom of the post!
Add diced shallots and garlic to olive oil and sauté over medium heat.
Add diced onion, potatoes, and dill to the soup pot and cook over medium to high heat for 3-5 minutes. Season with salt and pepper.
Add Dijon mustard to the pan and sauté for about 1 minute. Then deglaze the pan with vegetable stock (or your favorite stock).
Bring your soup to a boil, t hen reduce to a simmer. Cook for 10-15 minutes or until the potatoes are cooked through. You should be able to poke easily with a fork.
After your potatoes are cooked through, add your milk of choice and parmesan cheese.
Use a blender, or an immersion blender (preferred), to blend your soup into a smooth and creamy thick consistency.
Feel free to add some additional cheese to the soup if you desire a thicker consistency.
Serve and enjoy! I topped mine with a little extra parmesan and dill for good measure!
Variations
You can make a number of delicious variations of creamy soups using the above ingredients by substituting:
- Parsnips
- Celery root
- Carrots
- Mushrooms
- Ramps
- Cauliflower
This soup would also taste fantastic chilled during the summer for a simple, refreshing lunch or dinner option.
Equipment
For this recipe you will need:
- 1 Large pot Or large cast iron Dutch oven
- 1 Immersion blender Or regular blender
Note: A blender is optional, you could leave all of the contents in the soup unblended for a more rustic soup!
Storage
You can safely store your leftover soup in a airtight container in the fridge for 3-4 days. You can also freeze your leftover soup in the freezer for up to 3 months. Perfect for a fast lunch or dinner.
Top Tip
Using an immersion blender is my top tip for this recipe! Using an immersion blender is so quick and less of a hazard. For example: if you use a blender, you would need to transfer the hot soup into the blender and then blend, with this method there is a risk of burning your skin if you are not careful. Also it is a bit messy to transfer soup into a blender. Also, immersion blenders now come cordless which is a life savor!
Frequently Asked Questions (FAQ's)
In general, potato soup gets its thickness from the starch that is released from potatoes in the cooking process. So as you cook the potatoes in your stock, those starches will be released, and will thicken your soup over time. Also, another thickener that is common in potato soup is cheese! And who doesn't love a thick cheesy potato soup?!
Yukon gold potatoes are the best potatoes to use in potato soup. Yukon gold potatoes have a soft, and creamy texture and make a soup super velvety. Which is what we want in a creamy potato soup.
It is super easy to cook potatoes in soup! What you do is you add your stock (or liquid) and then boil your potatoes directly in your soup liquid. As your potatoes cook, your potatoes will thicken your soup and make your broth super flavorful!
Please tag me on Instagram and Pinterest with your delicious, timeless creations! As always, thank you for your support!
Related Recipes
Looking for other recipes like this? Try these:
The Best Creamy Vegetarian Potato Soup Recipe
Equipment
- 1 Cast Iron Dutch Oven Or Crockpot
- 1 Immersion blender Or regular blender
Ingredients
Vegetarian Potato Soup
- 3 tablespoon olive oil
- 1 small shallot Diced
- 2 cloves garlic Sliced
- 2 medium yellow onion Diced
- 1 pound Yukon gold potatoes Washed and diced
- 2 tablespoon dill fresh or dried
- ½ tablespoon Dijon mustard
- 1 ½ 13 ounce container vegetable stock (or your preferred stock)
- 1 cup whole milk (or milk of choice)
- ½ teaspoon salt (to taste)
- ½ teaspoon pepper (to taste)
- ¾ cup parmesan shredded (plus more for garnish)
Instructions
Vegetarian Potato Soup
- Pre-heat large saucepan to medium heat
- Add olive oil to saucepan and diced shallot. Cook over medium heat for 2 minutes until translucent.
- Add diced onions and sliced garlic and cook for 1 minute or until fragrant.
- Add potatoes and cook for 2-4 minutes, mixing well.
- Then add mustard and dill. Stir.
- Deglaze the pan with vegetable stock and boil mixture for 10-15 minutes or until potatoes are cooked through.
- Add milk and cheese of choice and stir well until melty and creamy
- Use a blender or immersion blender until smooth (be careful the soup is hot!)
- Then serve! Top with additional cheese and dill for garnish (optional) and enjoy!
Kayse
love this potato soup
Hugo
Tasty