Go Back
Vegetarian Potato Soup

Vegetarian Potato Soup Recipe

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, diced
  • 2 ribs celery, diced
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1.5 lbs (680g) Yukon gold potatoes, peeled and cut into 1-inch chunks
  • 4 cups (960ml) vegetable broth
  • 1/2 tsp dried thyme
  • 1 bay leaf
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup (120ml) whole milk
  • 2 tbsp chopped fresh chives, optional

Method
 

  1. Melt butter in a large pot over medium heat. Add onion, carrots, celery, salt, and pepper; cook until softened, about 8 minutes, then stir in garlic.
  2. Sprinkle in flour and stir 1 minute. Slowly whisk in 1 cup broth until smooth, then add remaining broth, potatoes, thyme, and bay leaf.
  3. Bring to a boil, reduce to a simmer, and cook covered with the lid ajar until potatoes are fork-tender, 15 to 20 minutes.
  4. Remove bay leaf. Blend about half the soup with an immersion blender until creamy with some chunks left. Stir in milk and warm through.
  5. Ladle into bowls, scatter chives on top, and serve hot.

Notes

For a thicker soup, blend more of the potatoes; for a thinner one, stir in extra broth. If the soup sits a while, it will thicken, so just add a splash of liquid when you reheat.