Vegetarian Potato Soup (2024)

This vegetarian potato soup is meat-free but it has an ultra-creamy texture and rich flavors, thanks to two types of onions and Yukon gold potatoes.

There are few things more comforting than a bowl of homemade potato soup. I know a lot of potato soup is made with bacon or some kind of ham, so I wanted to share a vegetarian-friendly option that uses all the same classic ingredients, just without meat!

This vegetarian potato soup uses half and half and shredded white cheddar to create a rich and creamy bowl of comfort! If you're looking for a dairy-free option, check out my vegan potato soup.

Why you'll love this recipe

• Simple but flavorful: We're using really simple ingredients (potatoes, half and half, butter...) but this potato soup has a "secret" ingredient that makes it a little extra special. Hint: I also use it in my gouda mac and cheese.
• Rich, thick texture: A simple roux combined with half and half creates a delightfully thick cream sauce as the base of this soup. Use an immersion blender to create a potato soup that is as smooth or chunky as you like.
• No peeling required: I use Yukon gold potatoes because they have a buttery texture and their skin is thin enough that it doesn't need to be peeled! Less prep for us.

Ingredients

• Yukon gold potatoes: I love the rich, buttery texture of Yukon golds, but this soup also works with russet potatoes. If using russets I recommend peeling them first.
• Green onions and sweet yellow onions: Using two types of onions creates a subtly sweet base. The green parts of the green onions also double as a potato soup topping. Sweet onion can be swapped for white onion, as needed.
• Old Bay seasoning: This is a blend of seasonings most often used on seafood, but I use it in all kinds of dishes to add a pop of flavor. If you don't have Old Bay, an equal amount of seasoned salt (such as Lawry's) will do.
• Half and half: This adds creaminess to the potato soup. An equal amount of whole milk or 2% milk works as a swap but will be slightly less rich.
• Vegetable broth: I use Better than Bouillon dissolved in hot water for a flavorful vegetable broth, but any type of broth works here.
• White cheddar: The sharpness of Vermont white cheddar adds a little extra "something". For a milder, more traditional flavor, use regular sharp cheddar. I recommend using a block of cheese and grating it yourself, as the cheese melts into the soup more reliably this way.
• Butter: Choose unsalted butter, or use salted butter and adjust the added salt to taste. An equal amount of olive oil works for a lighter option.

Step-by-step instructions

Before you begin: Dice the potatoes into 1-inch pieces. Don't worry too much about the pieces all being the same size.

1. Melt butter in a Dutch oven or large pot. Add the diced yellow onion, the white parts of the green onion, and salt. Sauté for 6 to 8 minutes, or until the yellow onion is softened and golden.
2. Stir in the garlic. Sauté until golden, another 2 to 3 minutes. Sprinkle the flour into the pot. Toast it for a minute or two to remove the raw flour flavor, stirring frequently.
3. Add in the vegetable broth, potatoes, and Old Bay seasoning. Bring to a boil over high heat. Boil for 10 to 12 minutes, or until the potatoes are tender.
4. Remove the potato soup from the heat. Stir in 1 cup of half and half. Use an immersion blender to blend the soup until mostly pureed, with some small pieces of potato remaining for texture. Stir in the shredded white cheddar until melted.

Garnish with freshly ground black pepper and the green parts of the green onions. Enjoy!

Tips for the best potato soup

• Don't worry too much about dicing the potato into uniform pieces. As long as they are relatively similar in size, the potato soup will cook just fine.
• Make sure to clean potatoes well, especially because we're leaving the skins on. Use a scrub brush to remove any dirt under cool, running water.
• I like to leave some pieces of potato intact while immersion blending, but you can puree the soup completely in a blender for a smoother texture. See the FAQ section below for tips.
• The potatoes are ready when fork tender. This means that a fork easily slides into a piece of potato without much pressure.
• Salt well: Potatoes and salt go hand in hand, so don't skimp on the salt in this recipe. I use ¾ teaspoon as a starting point and adjust to taste after cooking.
• Try different cheeses: Gouda is great in potato soup, or you can keep it classic with regular sharp cheddar instead of white cheddar. Feel free to get creative!
• If you miss bacon in potato soup, let me recommend this tempeh bacon crumbled on top. I tested this combination myself, and it's a great way to add smokiness and a touch of protein to the soup.

FAQ

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