Description
Hearty Vegetarian Potato Soup Recipe – this creamy soup is a great family meal for busy weeknights!
Ingredients
Scale
- 6–8 cups russet potatoes, peeled and chopped
- 1 yellow onion, peeled and diced
- 2 stalks celery, chopped
- 1 clove garlic
- 4 cups vegetable stock
- 2 cups cheddar cheese, shredded
- 1/2 cup Parmesan cheese, shredded
- 1/2 cup sour cream or cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Pinch red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Step 1: Chop the onion and celery.
- Step 2: Heat a large dutch oven over medium heat, add butter and olive oil, then add onions and celery; season with salt, pepper and red pepper flakes.
- Step 3: Peel and dice the potatoes; add potatoes and minced garlic to the pot and sauté for about 5 minutes.
- Step 4: Add vegetable stock, increase heat to high, bring to a boil while stirring often, and cook potatoes until fork tender (14-18 minutes).
- Step 5: Mash the potatoes with a potato masher for a creamy texture, or skip for a chunky soup.
- Step 6: Remove from heat and stir in both cheeses and the sour cream.
Notes
Crockpot instructions: Sauté onions and celery in butter and olive oil for 3-5 minutes. Add them along with potatoes, garlic, and vegetable broth to the slow cooker. Cook on low for 6-8 hours until tender. Mash potatoes and stir in cheese and sour cream before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 395 kcal
- Sugar: 4 g
- Sodium: 1432 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 60 mg