Best Creamy Vegetarian Potato Soup Recipe

The pot was smoking again. Not just a little sizzle, but a full-blown “get the fire extinguisher” kind of smoke. I was trying to rush through making what I thought would be a simple dinner, a creamy potato soup, but my mind was a million miles away. If you are looking for other cozy recipes, you might enjoy these baked apple cider donuts to round out your menu.

Distraction in the kitchen is a recipe for disaster. My wife walked in right as the smoke alarm started wailing, and I knew I had to refine my approach to this classic comfort food. It turns out that much of the inspiration for this classic soup base comes from patience and good ingredients. It took a few more tries, a few more near-incinerations, but I got there, and now this is practically foolproof.

Why you’ll love this Best Potato Soup

Look, some folks get fancy with their soups. They add all sorts of things, make it complicated. But for me, the Best Potato Soup is about comfort. It’s about warmth, a solid meal that fills you up without feeling heavy. This recipe delivers on that promise.

The smoked Gouda in this Best Potato Soup is the secret weapon. It gives it a depth of flavor you won’t get from just any cheese. It’s a little bit smoky, a little bit nutty, and it makes all the difference.

Ingredients for Creamy Potato Soup

Good food starts with good stuff. Here is what you need to gather:

4 tbsp. unsalted butter, 1 large yellow onion (chopped), 2 stalks celery (chopped), 3 cloves garlic (finely chopped), 1 tsp. dried thyme, Kosher salt, 6 medium russet potatoes (peeled and cubed), 6 c. low-sodium vegetable or chicken broth, 1 c. half-and-half, and 6 oz. shredded smoked Gouda.

How to make the Best Potato Soup

First, melt the butter in a heavy pot. Sauté the onion and celery until soft, then stir in the garlic and thyme. Add the potatoes, pour in the broth, and boil until the potatoes are tender.

After the potatoes are cooked, scoop out about 4 cups of the mixture and blend until smooth. Pour it back into the pot, stir in the half-and-half, and finish by melting in the smoked Gouda until the soup is rich and creamy.

Tips for the perfect vegetarian potato soup

Don’t rush the aromatics, as the onion and celery base is essential for deep flavor. When you are looking for other comforting dinners to try after this one, remember that layering flavors is always key. Always vent your blender when processing hot liquids to stay safe, and stir the pot frequently once the dairy is added to prevent scorching.

Storage and reheating instructions

This soup keeps beautifully in the refrigerator for up to four days in an airtight container. If you find yourself needing to know about nutrition and health benefits of the vegetables used here, it is good to know that potatoes provide great potassium and fiber. To reheat, simply warm gently on the stovetop over low heat, stirring occasionally to maintain that smooth, velvety consistency.

Best Potato Soup

This creamy vegetarian potato soup is flavored with thyme, smoked Gouda, and chives, making it the easiest recipe to warm you up all winter.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• 4 tbsp unsalted butter
• 1 large yellow onion chopped
• 2 stalks celery chopped
• 3 cloves garlic finely chopped
• 1 tsp dried thyme
• Kosher salt to taste
• 6 medium russet potatoes peeled, cut into 1/2" cubes (about 3 1/2 lb. total)
• 6 c. low-sodium vegetable or chicken broth
• 1 c. half-and-half
• 6 oz. shredded smoked Gouda
• Sliced chives for serving
• Freshly ground black pepper to taste

Instructions

 

• In a large (at least 6-qt.) pot over medium heat, melt butter. Add onion and celery and cook, stirring occasionally, until very tender and translucent, about 10 minutes.
• Add garlic and thyme; season with salt. Cook, stirring occasionally, until fragrant, 2 to 3 minutes more.
• Add potatoes and stir to combine. Stir in broth and increase heat to high. Bring to a boil and cook, stirring occasionally, until potatoes are tender, 5 to 7 minutes.
• Reduce heat to medium-low. Using a ladle, transfer about 4 c. potato mixture and broth to a blender. Partially cover or vent lid and blend until smooth. Return to pot, stirring to incorporate.
• Add half-and-half and bring to a simmer. Cook, stirring occasionally to ensure soup isn’t scorching bottom of pot, until slightly thickened, 12 to 15 minutes.
• Stir in Gouda until melted; season with salt.
• Divide soup among bowls. Top with chives and a few grinds of pepper.