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vegetarian potato soup

Irresistible Vegetarian Potato Soup

This vegetarian potato soup is both budget-friendly and easy to make.
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 4 people
Course: Dinner
Calories: 240
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 diced onion
  • 3 minced garlic cloves
  • 2 cups mixed vegetables (such as carrots, celery, and corn)
  • 2 cups diced potatoes
  • 4 cups vegetable broth
  • 1/2 cup milk or cream (dairy or non-dairy)
  • 1 tsp dried thyme
  • salt and pepper, to taste

Method
 

  1. Sauté the Onions and Garlic: Heat oil over medium heat. Sauté onions 5–6 minutes until lightly golden; add garlic and cook 30–60 seconds until fragrant.
  2. Add the Potatoes and Broth: Stir in potatoes and broth. Bring to a boil, then reduce to low and simmer 15–20 minutes until potatoes are fork‑tender.
  3. Blend the Soup: Off heat, blend with an immersion blender until smooth. If using a jug blender, vent the lid and blend in batches.
  4. Add the Cream and Seasonings: Return to low heat; stir in 1/2 cup cream (or dairy‑free option). Season with salt and pepper; do not boil after adding cream.
  5. Simmer and Serve: Simmer gently 5–10 minutes to thicken. Adjust with broth if too thick, finish with chopped fresh herbs or grated cheese.

Notes

Refer to complete step by step instructions below.