Cheesy Potato Soup Recipe Vegetarian Comfort in Every Bite

There’s nothing quite like a warm, comforting bowl of cheesy potato soup to brighten a chilly day or to soothe your soul after a long week. This vegetarian cheesy potato soup recipe combines the creaminess of rich cheese, the hearty texture of tender potatoes, and the subtle sweetness of sautéed onions and garlic.

It’s the perfect meal to enjoy on its own or paired with your favorite bread. Whether you’re a vegetarian or just looking to add more meatless meals to your routine, this soup is sure to become a staple in your kitchen.

Best of all, this recipe is straightforward and uses simple ingredients you probably already have on hand. In less than an hour, you can have a pot of delicious cheesy potato soup simmering on your stove, ready to be savored.

Plus, it’s easily customizable to suit your tastes and dietary needs. Let’s dive into why this soup will quickly become your go-to comfort food.

Why You’ll Love This Recipe

This cheesy potato soup is a crowd-pleaser for many reasons. First, it’s incredibly creamy and flavorful without relying on heavy cream or meat-based broths.

The use of vegetable broth keeps the recipe vegetarian-friendly while allowing the natural flavors of potatoes and cheese to shine.

Second, it’s easy to prepare. Minimal chopping and simple steps make it perfect for busy weeknights or when you need a quick, hearty meal.

Plus, it reheats beautifully, so you can enjoy leftovers for days.

Lastly, this soup is versatile. You can add your favorite herbs, swap cheeses, or add extra veggies to make it your own.

It’s a warm hug in a bowl that everyone will appreciate.

Ingredients

• 4 large russet potatoes, peeled and diced (about 6 cups)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup whole milk (or any plant-based milk for vegan option)
• 1 1/2 cups shredded sharp cheddar cheese
• 2 tablespoons unsalted butter (or olive oil for vegan)
• 1/4 cup all-purpose flour
• 1 teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste
• 2 green onions, chopped (for garnish)
• Optional: 1/2 cup sour cream or plain Greek yogurt (vegetarian, omit for vegan)

Equipment

• Large heavy-bottomed pot or Dutch oven
• Wooden spoon or heat-resistant spatula
• Chef’s knife
• Cutting board
• Measuring cups and spoons
• Cheese grater (if shredding your own cheese)
• Immersion blender or regular blender (optional, for creamier texture)

Instructions

1. Prepare the vegetables: Peel and dice the russet potatoes into roughly 1-inch cubes. Finely chop the onion and mince the garlic cloves.
2. Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
3. Add the flour: Sprinkle the all-purpose flour over the onions and garlic, stirring constantly to create a roux. Cook for 2-3 minutes to remove the raw flour taste, ensuring the mixture turns a light golden color but does not brown.
4. Incorporate the liquid: Gradually pour in the vegetable broth while whisking to prevent lumps. Add the diced potatoes and smoked paprika, then bring the mixture to a boil.
5. Simmer the soup: Reduce heat to a gentle simmer and cook uncovered for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
6. Blend (optional): For a creamier soup, use an immersion blender to puree part of the soup directly in the pot, or transfer half the soup to a blender and puree until smooth. Return to the pot and stir to combine.
7. Add milk and cheese: Stir in the milk and shredded cheddar cheese. Continue cooking on low heat, stirring frequently, until the cheese is melted and the soup is creamy. Avoid boiling once the cheese is added to prevent curdling.
8. Season and adjust: Taste and add salt and freshly ground black pepper as needed. If you’re using sour cream or Greek yogurt, stir it in now for extra creaminess.
9. Serve: Ladle the soup into bowls and garnish with chopped green onions. Serve hot and enjoy!

Tips & Variations

For a vegan version: Substitute butter with olive oil, use plant-based milk like almond or oat milk, and replace cheddar with a vegan cheese alternative.

Make it chunkier: Skip blending or puree only half the soup for a mix of smooth and chunky texture.

Extra flavor: Add 1/2 teaspoon of dried thyme or rosemary while simmering for herbaceous notes.

Add protein: Stir in cooked lentils or white beans for a heartier vegetarian meal.

Spicy kick: Include a pinch of cayenne pepper or top with chopped jalapeños for some heat.

Nutrition Facts

Serving Suggestions

This cheesy potato soup pairs wonderfully with fresh bread like crusty baguettes, garlic toast, or even soft dinner rolls. For a lighter accompaniment, serve it alongside a crisp green salad with a tangy vinaigrette.

You can also top your soup with crispy fried onions, shredded extra cheese, or a dollop of sour cream to add texture and flavor. If you’re aiming for a more filling meal, consider pairing this soup with a warm grilled cheese sandwich.

For more hearty and comforting vegetarian recipes, check out our Thelma Sanders Squash Recipe or explore warming dessert ideas like the Peanut Butter Gelato Recipe to finish your meal on a sweet note.

Conclusion

This cheesy potato soup recipe is a comforting, flavorful, and easy-to-make option for any day of the week. Its creamy texture and cheesy richness make it a satisfying choice for vegetarians and cheese lovers alike.

The recipe’s flexibility allows you to customize it based on your preferences or dietary restrictions, making it a versatile addition to your recipe collection.

Whether you’re cooking for yourself, family, or friends, this soup is sure to bring warmth and smiles to the table. Don’t forget to bookmark this recipe and try it alongside other tasty dishes like the Pickled Cherry Pepper Recipe for a zingy side or snack.

Happy cooking!

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