Vegetarian Potato Soup
This rich and creamy meatless potato soup has a rich base of yellow and green onion, and it's seasoned with Old Bay seasoning for an extra layer of flavor.
Servings: 5 servings (about 2 cups each)
Calories: 390kcal
Equipment
- 1 Dutch Oven or large pot
- Immersion blender or regular blender
Ingredients
- 2 ½ pounds Yukon gold potatoes see note #1
- 1 medium sweet yellow onion
- 1 bunch green onions
- 3 tablespoons unsalted butter
- ¾ teaspoon kosher salt
- 4 cloves garlic minced
- 3 tablespoons all-purpose flour
- 5 ½ cups vegetable broth see note #2
- ½ teaspoon Old Bay seasoning see note #3
- 1 cup half and half
- 4 ounces Vermont white cheddar shredded; see note #4
- freshly ground black pepper to taste
Instructions
- Clean the potatoes well. Slice into 1-inch cubes. It's okay if the pieces aren't entirely uniform. Set aside.
- Finely dice the sweet yellow onion. Slice the green onion, keeping the green parts and white parts separate.
- Heat a large Dutch oven over medium heat. Add the butter. Once melted, add the diced yellow onion, the white parts of the green onion, and the salt. Saute for 6 to 8 minutes, stirring occasionally, until the yellow onion is softened and golden.
- Stir in the garlic. Saute for 2 to 3 minutes, or until aromatic. Sprinkle in the flour. Toast for 1 to 2 minutes to remove the raw flour flavor, stirring frequently.
- Whisk in ½ cup of the vegetable broth, stirring to form a thick paste with the flour. Slowly whisk in the remaining vegetable broth. Add the cubed potatoes and Old Bay seasoning.
- Bring to a boil over high heat. Boil until the potatoes are fork tender, about 10 to 12 minutes.
- Remove from the heat and stir in the half and half. Use an immersion blender to blend until mostly smooth, or carefully blend the soup in batches in a blender. Make sure to vent the blender frequently to keep steam from building up.
- Stir in the shredded white cheddar until it is melted. Serve garnished with the green parts of the green onions and freshly ground black pepper, to taste.
Video
Notes
- Potatoes: Yukon gold potatoes are buttery and have a very thin skin, so they don't need to be peeled. However, you can peel the potatoes if you prefer. This recipe also works with Russet potatoes, but I recommend peeling those before cubing.
- Broth: I use Better than Bouillon vegetable base dissolved in hot water, but any type of vegetable broth works here.
- Old Bay seasoning: This is an all-purpose seasoning that's most commonly used with seafood. If it's not available where you live, an equal amount of seasoning salt (such as Lawry's) works. Or just omit it and adjust seasonings to taste at the end.
- Cheese: I like the sharpness of white cheddar, but any regular cheddar works as well. I use a box grater to grate a block of cheddar, but pre-shredded cheese also works.
Nutrition
Calories: 390kcal | Carbohydrates: 55g | Protein: 14g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 40mg | Sodium: 547mg | Potassium: 1144mg | Fiber: 7g | Sugar: 8g | Vitamin A: 457IU | Vitamin C: 50mg | Calcium: 263mg | Iron: 2mg
