Name: Creamy Vegetarian Potato Soup Recipe
Ingredients: Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes (Yukon Golds offer a naturally buttery flavor and creamy texture; Russets break down well for creaminess); Aromatics: 1 tablespoon olive oil (or vegan butter); 1 large yellow onion, finely chopped (about 1.5 cups); 2-3 celery stalks, finely chopped (about 1 cup); 2 carrots, peeled and finely chopped (optional, for sweetness and color, about 3/4 cup); 4-6 cloves garlic, minced; Liquid & Flavor Base: 6 cups high-quality vegetable broth (low sodium preferred, so you can control salt); 1-2 bay leaves; 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves); 1/2 teaspoon smoked paprika (optional, for a subtle smoky depth); For Creaminess (choose one or a combination): 1/2 to 1 cup heavy cream (for ultimate richness); OR 1/2 to 1 cup half-and-half (for a lighter creaminess); OR 1/2 to 1 cup unsweetened plant-based milk (like cashew, oat, or soy) + 2 tablespoons nutritional yeast for vegan richness; Seasoning: 1.5 teaspoons salt (or to taste – adjust based on your broth’s saltiness); 1/2 teaspoon black pepper (or to taste); Optional Garnish Ideas: Fresh chives, chopped; Fresh parsley, chopped; Shredded cheddar cheese (or vegan cheese); Vegetarian bacon bits (or homemade crispy tempeh/mushroom “bacon”); A dollop of sour cream (or vegan sour cream/plain yogurt); Croutons; A drizzle of extra virgin olive oil

Ingredients

Scale

Potatoes: 2.5 lbs (about 1.1 kg) Yukon Gold or Russet potatoes, peeled and diced into 1-inch cubes (Yukon Golds offer a naturally buttery flavor and creamy texture; Russets break down well for creaminess)

Aromatics:
- 1 tablespoon olive oil (or vegan butter)
- 1 large yellow onion, finely chopped (about 1.5 cups)
- 2–3 celery stalks, finely chopped (about 1 cup)
- 2 carrots, peeled and finely chopped (optional, for sweetness and color, about 3/4 cup)
- 4–6 cloves garlic, minced

Liquid & Flavor Base:
- 6 cups high-quality vegetable broth (low sodium preferred, so you can control salt)
- 1–2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1/2 teaspoon smoked paprika (optional, for a subtle smoky depth)

For Creaminess (choose one or a combination):
- 1/2 to 1 cup heavy cream (for ultimate richness)
- OR 1/2 to 1 cup half-and-half (for a lighter creaminess)
- OR 1/2 to 1 cup unsweetened plant-based milk (like cashew, oat, or soy) + 2 tablespoons nutritional yeast for vegan richness

Seasoning:
- 1.5 teaspoons salt (or to taste – adjust based on your broth’s saltiness)
- 1/2 teaspoon black pepper (or to taste)

Optional Garnish Ideas:
- Fresh chives, chopped
- Fresh parsley, chopped
- Shredded cheddar cheese (or vegan cheese)
- Vegetarian bacon bits (or homemade crispy tempeh/mushroom “bacon”)
- A dollop of sour cream (or vegan sour cream/plain yogurt)
- Croutons
- A drizzle of extra virgin olive oil

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Instructions

Prepare the Potatoes: Peel your potatoes and dice them into roughly uniform 1-inch cubes. Place them in a large bowl of cold water as you work to prevent them from browning. This also helps rinse off some excess surface starch, contributing to a cleaner flavor.

Sauté the Aromatics:
- In a large Dutch oven or heavy-bottomed pot, heat the olive oil (or vegan butter) over medium heat.
- Add the chopped onion, celery, and carrots (if using). Sauté for 8-10 minutes, stirring occasionally, until the vegetables are softened and the onion is translucent. Don’t rush this step; it builds a crucial flavor base.
- Add the minced garlic and smoked paprika (if using). Sauté for another 1-2 minutes until fragrant. Be careful not to burn the garlic.

Build the Soup Base:
- Drain the diced potatoes and add them to the pot.
- Pour in the vegetable broth. Ensure the potatoes are mostly submerged; add a little more broth or water if necessary.
- Add the bay leaves and dried thyme.
- Bring the mixture to a gentle boil.

Simmer to Perfection:
- Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 15-20 minutes, or until the potatoes are very tender and can be easily pierced with a fork. The cooking time will depend on the size of your potato cubes.

Achieve Creaminess (Blending):
- Remove the pot from the heat. Carefully remove the bay leaves.
- Using an Immersion Blender (Recommended): This is the easiest method. Submerge the immersion blender into the soup and blend until you reach your desired consistency. You can make it completely smooth or leave some small potato chunks for texture. Be cautious of splattering hot soup.
- Using a Standard Blender: If you don’t have an immersion blender, carefully transfer the soup in batches to a standard blender. Crucial Safety Tip: Do not fill the blender more than halfway. Remove the center cap from the blender lid and cover the opening with a folded kitchen towel to allow steam to escape. Blend until smooth. Repeat with remaining soup. Return the blended soup to the pot.

Add Creaminess and Final Seasonings:
- Stir in your choice of heavy cream, half-and-half, or plant-based milk alternative (along with nutritional yeast if using the vegan option). Start with 1/2 cup and add more if you desire a richer, creamier soup.
- Gently heat the soup over low heat for a few minutes to warm through. Do not let it boil after adding the cream, as this can sometimes cause dairy to curdle (less of an issue with plant-based milks).
- Taste the soup. Now is the time to adjust seasonings. Add the 1.5 teaspoons of salt and 1/2 teaspoon of black pepper. Taste again and add more salt, pepper, or even a pinch more thyme or paprika if needed. Remember, potatoes absorb a lot of salt.

Serve and Garnish:
- Ladle the hot, creamy vegetarian potato soup into bowls.
- Garnish generously with your favorite toppings. Fresh chives and a crack of black pepper are classic, but feel free to get creative!

Nutrition

Serving Size: One Normal Portion
Calories: 250-350