Easy Creamy Vegetarian Potato Soup

By Rebecca St. Clair

This easy retro vegetarian potato soup recipe is the ultimate comfort food meal! This creamy rich soup is packed with flavour and cheesy goodness.

Even better, potato soup is the perfect cozy soup to add an abundance of delicious toppings! Which really turns this recipe into a fun interactive meal!

Set up a topping bar for the whole family to customize their soup! And don’t forget the bread! Soup lovers will all agree, dipping a thick slice of bread into your soup is a must to make this a complete comfort food meal.

Try spooning this classic soup into bread bowls for a filling, restaurant worthy meal that will bring the whole family to the table!

What type of potatoes are best for soup

This is a question I see often. Certain types of potatoes are better in different recipes, which can be a little confusing at the grocery store.

For this potato soup, use either Yukon Gold/yellow or a combination of yellow and russet. This will give the best smooth and creamy texture to your potato soup.

This is a list of popular potato varieties often used in soups.

Yukon Gold Or Yellow

This variety has a thin skin and a light yellow inside flesh. One of the most popular potato varieties. This popularities is partly because it is an all-purpose potato.

It can be used in a variety of dishes. Soft and fluffy when cooked with a sweet buttery flavour. A great choice for soups where the potatoes will be mashed.

Russet

Another popular potato with a variety of uses. These potatoes have a thicker, usually brown, skin.

They are the most common potato used for baked potatoes, because they have that thick skin that holds up to cooking and becomes crispy and delicious. The inside flesh, on the other hand, becomes perfectly soft and fluffy.

If you want to use these potatoes for mashing or in soups, it is best to peel off the thick skin first.

White

These potatoes are known as waxy potatoes. These potatoes are best used in soup when you want the potato chunks to hold their shape. Like in a vegetable soup where chunks of potato float around in a broth.

How to store vegetarian potato soup

Refrigerator

If you want to make this potato soup in advance, or for storing leftovers, the potato soup should be cooled to room temperature, then stored in an airtight container, in the refrigerator, for 3-4 day.

When you are ready to use the soup, either reheat in the microwave or on the stove top.

You may find that your potato soup has thickened while sitting in the refrigerator. Potatoes are like a sponge with moisture!

If you find that your potato soup has become too thick, stir in a little bit of, milk, cream, or broth. The soup will loosen up after it is warmed through.

Freezer

Though not the ideal storage for vegetarian potato soup, it is possible. However, the texture of the soup will be slightly altered.

Let the soup come to room temperature, then store in the freezer, in an airtight container. Store the soup up to 6 months.

When ready to use the soup, remove it from the freezer and let it defrost, (or enough that you can get it out of the container). Reheat in the microwave or on the stove top.

Potato soup will generally become quite thick after being frozen. If you find that the soup has thickened too much, add some milk, cream, or broth until you have the desired consistency.

Should you remove the skin

Before cooking the potatoes, you may wonder if it is necessary to peel the potatoes. This is dependent on two things. The type of potato and your own preference.

I generally always peel my potatoes, if I am going to use them in a soup. However, it is optional, especially if using a variety of potato with a very thin skin, like yellow or Yukon Gold.

If you are using a variety of potato with a very thick hard skin, peel the potato before cooking it for soup.

Vegetarian potato soup from mashed potatoes

Yes, you can make potato soup from mashed potatoes! This is a great way to make leftover mashed potatoes new again!

Replace the cooked potatoes in the recipe with leftover mashed potatoes. Add the other ingredients and heat it up on the stove top.

You will need to adjust the seasoning in the recipe, due to the added seasoning from the prepared mashed potatoes.

Trouble shooting vegetarian potato soup

There are a few common things that can go wrong when making potato soup.

Gummy or starchy texture

This is a common problem with potatoes. This is because potatoes are full of starch. They should be mixed, mashed, or blended for as little time as possible. The less handling the better when it comes to potatoes.

The very best way to process cooked potatoes is with a potato ricer. A potato masher works as well but do not over mash the potatoes.

A blender, food processor, or immersion blender all basically do the same thing. If you are using one of these, it should only be for a matter of seconds. If you run the soup through for a few minutes, you will gave a gluey slim by the end.

Electric beaters, my grandmother always mashed potatoes with electric beaters (anyone else?). This is also possible when making soup, but again, only for a few seconds.

Too thin

If your potato soup is too thin, you have either not used enough potatoes or you have used too much liquid.

To thicken a potato soup you need to add more starch. You can do this by adding more cooked potatoes, making a roux and adding in the potato soup, or by adding a mixture of cornstarch and water. Let the soup come to a boil. It will thicken as the starch cooks.

Grainy potato soup

A grainy potato soup could be due to under cooked potatoes, or using the wrong type of potatoes in the soup.

When you are choosing a potato to cook in your potato soup, make sure you are choosing one that will be soft, creamy, and easy to mash.

If you have not cooked your potatoes long enough they will still have a bit of a bite left to them. This will leave you with some solid bits of undercooked potato throughout your soup.

To fix this make sure to cut your potatoes in to smaller chunks before boiling. Return the potatoes to the stove top and cook them until softened.

Potato soup is too thick

This is likely because there is not enough liquid in with the potatoes or you have overworked the potatoes. This is easily remedied by stirring in some milk, cream, or broth. Add the liquid a little at a time until you have your desired consistency.

Toppings for vegetarian potato soup

This is were you get to dress up your bowl with some fun extras. My favourite part!

The most common options for toppings are: Grated cheese, bacon bits (if not vegetarian), and a dollop of sour cream. Basically a classic baked potato but in soup form!

Some other great toppings are: Chives, toasted nuts, croutons, chopped cooked broccoli florets, sweet corn kernels, salsa, pickled jalapenos, crispy tortilla chips, hot sauce, ..the sky is the limit!

Not a topping but, potato soup is a perfect soup to serve inside of a bread bowl!

Ingredients for Vegetarian Potato Soup

5 medium potatoes, peeled and cut into chunks

water (enough to cover the potatoes)

½ teaspoon salt 2 ml

1 16oz can evaporated milk

½ cup starchy potato water 125 ml

½ tsp garlic powder (optional) 2 ml

salt and pepper, to taste

1 cup grated cheese 125 g

Toppings of choice

Method

1. Place the potatoes in a large sauce pot or Dutch oven. Cover with water and ½ tsp of salt.
2. Bring the potatoes to a boil over medium-high heat. Cook 30 minutes, or until very soft and tender.
3. Reserve some of the liquid.
4. With the potatoes and ½ cup reserved water, add in the evaporated milk, butter, and garlic powder (optional).
5. Return the potatoes to medium heat, and mash the potatoes lightly. This will help thicken the soup.
6. Add in the cheese, stir to melt and combine into the soup.
7. Adjust the salt and pepper to your taste.
8. Remove from heat and serve.
9. Sprinkle your favourite toppings onto each bowl.

Looking for something to serve with your soup? Try one of these great vintage recipes! Rich and Flaky Buttermilk Biscuits, Soft and Airy Cheese Bread, Big Batch Pull Apart Dinner Rolls, From-Scratch Soft and buttery dinner rolls,

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