Vegetarian Potato Soup
There are only a few simple ingredients need for this easy potato soup recipe. It is sure to hit the spot for a simple lunch or dinner.
Servings (Adjustable):
Calories: 310kcal
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Ingredients
- 2 russet potatoes peeled and diced
- 1 tablespoon butter
- ¼ medium onion chopped
- ¼ cup celery chopped
- 1 teaspoon minced garlic
- 1 cup milk
- 1½ cups vegetable broth
- fresh rosemary chopped to taste
- fresh thyme chopped to taste
- salt and pepper to taste
Instructions
- Melt the butter in a small pot or saucepan over medium heat.
- Add in the onions and celery, and sauté until beginning to soften.
- Stir in the garlic, and sauté another 30 seconds.
- Pour in the milk and vegetable broth.
- Add in the potatoes.
- Season with thyme, rosemary, salt, and pepper to taste.
- Cover the pot, and bring to a light boil, simmering until the potatoes have softened.
- Remove from the heat and allow to thicken slightly before serving.
Notes
Use starchy potatoes: Russet or Idaho potatoes work best as they break down and create a creamy texture.
Cook the potatoes until tender: Boil them in chicken or vegetable broth until they are soft enough to mash with a fork.
Add creaminess: You can add cream, half-and-half, or coconut milk to create a creamy texture. You can also use a hand-held immersion blender to puree some of the potatoes, which will help thicken the soup.
Flavorings: Add diced onions, garlic, and herbs such as thyme, rosemary or parsley. To add flavor, you can also add other ingredients, such as bacon, cheese, or chives.
Don't overcook: Overcooking can cause the potatoes to become too mushy and break down, resulting in a thinner, less creamy soup.
Season well: Taste the soup before serving and season with salt, pepper, and any other spices as needed.
Nutrition
Calories: 310kcal | Carbohydrates: 49g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 818mg | Potassium: 1132mg | Fiber: 3g | Sugar: 9g | Vitamin A: 807IU | Vitamin C: 14mg | Calcium: 190mg | Iron: 2mg
Equipment
