Best Vegetarian Potato Soup Recipes

VEGETARIAN POTATO-LEEK SOUP

Steps:

• Heat 2 tablespoons olive oil in a stock pot over medium heat. Cook and stir leeks in hot oil until completely softened, adding remaining olive oil in small amounts as you cook the leeks, about 10 minutes.
• Pour vegetable broth and water into the pot; add potatoes. Bring mixture to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are completely tender, about 25 minutes.
• Pour potato mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Stir cayenne pepper and salt into the soup.

VEGETARIAN CREAM OF POTATO SOUP

Steps:

• Heat a nonstick skillet over medium heat. Place vegetarian bacon strips in the skillet without overlapping. Cook over medium-low heat, turning occasionally, until crisp, 8 to 10 minutes. Let sit until cool enough to handle, then dice and set aside.
• Combine potatoes, water, 1 cup milk, cream, and vegetable bouillon in a pot. Bring to a simmering boil. Add cooked "bacon," celery, and carrot. Stir in parsley, Worcestershire, thyme, garlic powder, dry mustard, salt, red wine, and pepper.
• Heat butter and oil in a skillet over medium heat. Cook and stir onion in the pan until golden, 7 to 10 minutes. Stir in flour and mix well. Stir in remaining 1/3 cup milk slowly until well mixed. Pour into potato mixture and stir well.
• Cook until soup is thick and potatoes are tender, 15 to 20 minutes.

SMOKY VEGETARIAN POTATO SOUP

Steps:

• Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke; cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock; bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.
• Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

ACORN SQUASH AND SWEET POTATO SOUP (VEGETARIAN)

Steps:

• Preheat oven to 375F / 190C.
• Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
• Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
• Roast in the preheated oven for about 40 minutes until tender and light brown.
• When cool, scoop the flesh from the potatoe and squash halves and put in a pan with the shallots. Remove the garlic peel and add the soft insides to the other vegetables.
• Add the broth and a pinch of salt.
• Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).
• Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
• Return the soup to the pan and stir in the cream.
• Season to taste and simmer for 5-10 minutes until completely heated through.

VEGETARIAN SQUASH AND POTATO SOUP

Steps:

• Saute onions, carrots, celery with garlic and ginger in the oil. Add squash, potatoes, vegetable stock, water and bay leaf. Stir in peppers and curry. Bring to boil - 20 - 30 minutes or so until everything is nice and soft. Puree soup (in batches if necessary) if you wish and season with salt and more pepper to taste. Tastes better second day. To give it texture, on the second day I added more chopped potatoes and some cabbage. Either way - with stuff or pureed - it's delicious. NOTE: The onion, carrots, garlic, squash, potatoes and cabbage all came in my CSA (Consumer Supported Agriculture) goodie box. All organically produced in Lancaster, PA.

VEGETARIAN CROCK POT CREAMY POTATO SOUP

Steps:

• Cook the first 8 ingredients in the crock pot on high for 3-4 hours or until the potatoes are tender when tested with a fork.
• Add to the soup an easy-roux made of 1/2 cup flour shaken vigerously in a mason jar with 1 cup of the half and half,( you may also in addition to shaking this mixture whisk it in order to smooth out all the lumps), the other cup of half and half and the cheese. Continue cooking the soup for another 30 minutes.
• To achieve a smooth consistency, mash the potatoes in the crock pot, adding some extra half and half or broth if needed. You may also put the soup in a blender afterward in order to have a creamier texture if desired. Some portion of the potatoes may be kept in their present whole state for the varied effect which is also great!
• Serve hot and garnish with fresh parsley or other fresh herbs and side-toppings like coursley shredded parmesan and cheddar cheese, sour cream or plain yogurt and chopped fresh chives. Chopped crisp bacon also makes a nice meat-lovers' topping! Enjoy! Note: the 30-minute prep time really depends on how long it takes to get the potatoes, onion and garlic chopped and whether or not you choose to leave the potato skins on !

VEGETARIAN KAMJA SOOJAEBI (KOREAN POTATO & DUMPLING SOUP)

Steps:

• For the dumplings, use about 1 cup of water per 2 cups of flour. In a mixing bowl, mix your 4c of flour with 2c water. once you get a mixture going, transfer that to a cutting board that is sprinkled with flour and continue to knead the dough. The texture should be somewhat viscous, not too watery and not too gummy either. once it's nice and kneaded wrap in plastic and set it aside. In a big pot boil some water, add your two whole white onions, the many garlic cloves, chopped scallions and white pepper and sea salt to taste. Let that boil and then simmer for about 30 minutes or so. I poured the stock through a collander to separate the vegetables from the broth. While you're doing this, you can slice up some firm tofu in medium-sized cubes and fry them in a pan in olive oil. My boyfriend likes his somewhat crispy, so I used a lot of oil and let them sit in the pan for a while. Now that you have your soup base you can add your veggies. I started with the potatoes first, so they'd have time to cook. I added the carrots and the zucchini and onions. I wanted my zucchini to remain fairly green but I made the mistake of adding them too early in the process. Add the fried tofu. Add more sea salt to taste if you wish, add a few tbsp. of the chili paste (or less, if you're wimpy) for some heat. Add as many splashes of soy sauce as you see fit. Let everything simmer. Let the potatoes cook and the vegetables absorb all the flavor. Once your potatoes are cooked, whisk three eggs well in a separate bowl and add the mixture to the soup, whisking it as the egg mixture is pouring. Once those are cooked, you can add some chopped scallion. Lastly, take your dough and tear them off into small balls, trying to get them as flat as possible. Drop them into the boiling soup, and when they rise to the top they're generally done. Let everything simmer for a little while longer, adding more spices as you see fit. once it is finished, serve and enjoy.

GLUTEN FREE VEGETARIAN POTATO,KALE,RICE SOUP

Steps:

• 1. Prep all ingredients before starting. This will make everything run smoothly. Cut the veggies into sizes you prefer eating. Example I like smaller chunks of veggies in my soup so I cut them smaller. Just keep in mind the bigger the chunks the longer it takes to cook. (make sure all veggies are even in size so they cook evenly)
• 2. Pour olive oil into the soup pot and start to heat it up.
• 3. Add garlic,onions,celery,peppers,carrots,and potatoes to pot.
• 4. Stir occasionally and let all the vegetables sweat until the onions turn translucent. Then stir in the kale.
• 5. Keep stirring occasionally until kale is slightly wilted. Pour in apple cider vinegar to deglaze the bottom of the pan.
• 6. Stir in rice until it is lightly coated with the left over oil and vinegar.
• 7. Add broth and black beans. Stir then cover pot and let it come to a boil.*Adding the black beans now with the broth prevents them from getting all mashed up when stirring.*
• 8. Season to taste with salt and pepper
• 9. Let simmer until potatoes are tender. Around an hour. I like to let it cook longer so the flavors can marry together.
• 10. Get a bowl and fill it up top with cheese or whatever you please and enjoy! *You may need a bit more broth it seems to absorb more once refrigerating. I like little broth so I left mine as is.*

VEGETARIAN KOREAN POTATO AND DUMPLING SOUP (KAMJA SOOJAEBI)

Steps:

• For the dumplings, use about 1 cup of water per 2 cups of flour. In a mixing bowl, mix your 4c of flour with 2c water. once you get a mixture going, transfer that to a cutting board that is sprinkled with flour and continue to knead the dough. The texture should be somewhat viscous, not too watery and not too gummy either. once it's nice and kneaded wrap in plastic and set it aside. In a big pot boil some water, add your two whole white onions, the many garlic cloves, chopped scallions and white pepper and sea salt to taste. Let that boil and then simmer for about 30 minutes or so. I poured the stock through a collander to separate the vegetables from the broth. While you're doing this, you can slice up some firm tofu in medium-sized cubes and fry them in a pan in olive oil. My boyfriend likes his somewhat crispy, so I used a lot of oil and let them sit in the pan for a while. Now that you have your soup base you can add your veggies. I started with the potatoes first, so they'd have time to cook. I added the carrots and the zucchini and onions. I wanted my zucchini to remain fairly green but I made the mistake of adding them too early in the process. Add the fried tofu. Add more sea salt to taste if you wish, add a few tbsp. of the chili paste (or less, if you're wimpy) for some heat. Add as many splashes of soy sauce as you see fit. Let everything simmer. Let the potatoes cook and the vegetables absorb all the flavor. Once your potatoes are cooked, whisk three eggs well in a separate bowl and add the mixture to the soup, whisking it as the egg mixture is pouring. Once those are cooked, you can add some chopped scallion. Lastly, take your dough and tear them off into small balls, trying to get them as flat as possible. Drop them into the boiling soup, and when they rise to the top they're generally done. Let everything simmer for a little while longer, adding more spices as you see fit. once it is finished, serve and enjoy.

VEGETARIAN POTATO SOUP

Steps:

• In a large dutch oven, melt the butter over medium-low heat.
• Add the onions and 1 teaspoons salt. Cook about 15-20 minutes, stirring occasionally, until the onions are very soft and lightly browned.
• Add the potatoes, fennel, caraway seeds, and another 1/2 teaspoons salt. Saute over medium heat about five minutes.
• Add water and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, until the potatoes are tender.
• Remove from heat and stir in cheddar cheese until melted. Taste and adjust salt if needed. Serve topped with minced fennel fronds.