Comfort food warmth for busy weeknights in ~40 minutes
A silky, satisfying potato soup built on sweet onions, thyme, and vegetable broth—creamy without bacon or heavy roux, with easy vegan swaps.
Why you’ll love it
- Comfort Food Recipes: Classic, creamy flavor—meatless and deeply cozy.
- Easy Dinner Ideas: One pot, simple steps, pantry staples; on the table in ~40 minutes.
- Family Meals: Customize toppings so everyone builds their bowl.
- Soup Recipes: Thickened naturally by potatoes; no flour required.
- Winter Recipes: Hearty, reheat-friendly, perfect for cold nights.
Ingredients (notes only)
Produce & aromatics
- Yukon Gold or russet potatoes (creamy body), yellow onion (sweet base), garlic, optional celery for depth.
Fat & liquid - Olive oil or butter; low-sodium vegetable broth.
Dairy (or dairy-free) - Milk + half-and-half for richness; or unsweetened oat/cashew milk or cashew cream for vegan.
Seasoning & finishers - Kosher salt, black pepper, thyme, bay leaf; lemon (brightness), chives/green onion, parsley, cheddar or plant-based cheese, olive oil drizzle, croutons.
Step-by-step
- Sweat aromatics: In a 5–6 qt pot over medium heat, warm oil/butter. Sauté onion (and celery, if using) with a pinch of salt 4–5 min until soft; add garlic 30 sec.
- Simmer: Stir in potatoes, broth, thyme, bay leaf, salt, and pepper. Bring to a boil; reduce to a lively simmer 12–15 min until tender.
- Thicken naturally: Mash some potatoes in the pot (or give 2–3 short immersion-blender pulses) to create body while keeping texture.
- Make it creamy: Stir in milk and half-and-half (or plant milk/cream). Keep heat low—do not boil after dairy.
- Finish: Off heat, adjust salt/pepper; add a tiny squeeze of lemon to brighten.
- Serve: Ladle into bowls; garnish with chives/green onion, cheddar (or plant-based), parsley, and a drizzle of olive oil.
Pro tips
- Potato choice: Yukon Golds = naturally buttery and less “gluey” when blended.
- No curdle zone: Add dairy after potatoes are tender; keep below a simmer.
- Silky but not gummy: Pulse the blender briefly; over-blending can make russets tacky.
- Flavor lift: A splash of lemon or white wine vinegar at the end brightens without extra salt.
- Vegan ease: Use olive oil + unsweetened oat/cashew milk; finish with cashew cream.
- Meal prep: Cook base ahead; add dairy (or plant cream) during reheating for best texture.
Variations
- Loaded Vegetarian: Stir in sharp cheddar; top with chives, Greek yogurt (or plant yogurt), and croutons.
- Cauliflower Blend (lighter): Swap 2 cups potatoes with cauliflower florets; blend smooth.
- Herby Spin: Finish with parsley + dill and a swirl of chive oil.
- Smoky (meatless): Add ½ tsp smoked paprika; finish with olive oil and black pepper.
- Vegan “Cheddar” Style: Blend in 2–3 Tbsp nutritional yeast and use plant cheese to serve.
How to serve
- Pair with warm crusty bread, garlic toast, or a green salad with lemon vinaigrette.
Make ahead & storage
- Fridge: 3–4 days in airtight container. Reheat gently; thin with broth or milk.
- Freeze: Best before adding dairy (up to 2 months). Add dairy/plant cream after reheating.
FAQs
Can I make it gluten-free?
Yes—no flour needed. Thicken by mashing or a 1 Tbsp cornstarch slurry if you like.
What plant milk works best?
Unsweetened oat or cashew milk keeps flavors neutral and creamy.
Do I need a blender?
No—mashing gives body, but an immersion blender makes it silky.
Can I add carrots?
Yes—diced small; they’ll add sweetness and color but slightly shift the classic look.
Why did my soup get too thick?
Starches continue to thicken as it cools; whisk in warm broth or milk to loosen.
Simple Nutrition (estimate per serving, 1/6 recipe)
Calories 300 • Protein 8g • Carbs 44g • Fat 11g • Fiber 4g • Sodium 650mg • Sugar 6g
Vegetarian Potato Soup Recipe
Creamy, cozy potato soup made 100% meatless with vegetable broth and simple pantry ingredients. Naturally thickened by potatoes—easy weeknight soup with vegan swaps and slow cooker/Instant Pot options.
Ingredients
Equipment
Method
- Warm oil/butter in a 5–6 qt pot over medium heat. Sauté onion (and celery, if using) with a pinch of salt 4–5 minutes; add garlic 30 seconds.
- Add potatoes, broth, bay leaf, thyme, salt, and pepper. Bring to a boil; reduce to a simmer 12–15 minutes until potatoes are tender.
- Mash some potatoes in the pot (or brief immersion-blend) to thicken.
- Stir in milk and half-and-half (or plant milk/cream). Heat gently without boiling.
- Off heat, add lemon juice if using; adjust salt/pepper. Serve with desired toppings.
Nutrition
Notes
Vegan: Use olive oil, vegetable broth, and plant milk/cream; skip dairy toppings.
Gluten-free: No flour required—potatoes provide body.
Thinner soup: Add warm broth/milk ¼ cup at a time to reach desired consistency.
Equipment: 5–6 qt Dutch oven or soup pot; potato masher; immersion blender optional. Alternate Methods
Slow Cooker: Add potatoes, onion, celery, garlic, broth, bay leaf, thyme, salt, and pepper to slow cooker. Cook 4–5 hours on HIGH or 7–8 hours on LOW until tender. Mash to thicken. Stir in dairy or plant cream; heat on HIGH 15–20 minutes. Adjust seasoning and serve.
Instant Pot: On Sauté, cook onion/celery in oil 3–4 minutes; add garlic 30 seconds. Add potatoes, broth, bay leaf, thyme, salt, and pepper; deglaze. Pressure cook 8 minutes (High); quick release. Mash/blend to thicken, stir in dairy/plant cream on Keep Warm, season, and serve.
Gluten-free: No flour required—potatoes provide body.
Thinner soup: Add warm broth/milk ¼ cup at a time to reach desired consistency.
Equipment: 5–6 qt Dutch oven or soup pot; potato masher; immersion blender optional. Alternate Methods
Slow Cooker: Add potatoes, onion, celery, garlic, broth, bay leaf, thyme, salt, and pepper to slow cooker. Cook 4–5 hours on HIGH or 7–8 hours on LOW until tender. Mash to thicken. Stir in dairy or plant cream; heat on HIGH 15–20 minutes. Adjust seasoning and serve.
Instant Pot: On Sauté, cook onion/celery in oil 3–4 minutes; add garlic 30 seconds. Add potatoes, broth, bay leaf, thyme, salt, and pepper; deglaze. Pressure cook 8 minutes (High); quick release. Mash/blend to thicken, stir in dairy/plant cream on Keep Warm, season, and serve.