Creamy Potato Soup Recipe
This vegetarian potato soup is hearty, filling, and comforting! This soup involves minimal prep, and comes together in no time. You can also make this a dairy-free and vegan potato soup by substituting the milk with a non-dairy version!
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One of the (never-ending) reasons I love fall is the fact that I can cozy up with a warm bowl of soup. Chilly weather + soup = ah-may-zing!
One type of soup I just started enjoying quite recently has been potato soup! Potatoes naturally release starch as they cook, so they’re PERFECT for making the creamiest soups.
For the soup, you can choose from a wide range of toppings. This time around, I topped mine off with a pinch of black pepper, a bit of marbled cheddar cheese, and some chopped green onions. But I love it just as much plain! Although this is a very plain and simple potato soup, it’s definitely not lacking in flavor!
Puree or nay?
When it comes to whether or not you should puree your soup, it does depend on what type of texture you’re going for. If you want a more textured and chunky soup, leave as is and serve!
If you like an absolutely smooth soup, puree your whole soup with an immersion blender, or blend in batches using a stand blender. If you’re kind of in between like me, you can blend a bit of your soup so you get a mix of a creamy smooth and textured soup!
Make this soup vegan or dairy-free:
If you’re on a vegan or dairy free diet, all you need to do for this soup is swap out the milk for a non-dairy version! My absolute favorite option is coconut milk. But you can use almond milk, oat milk, cashew milk, you name it!
The cheddar cheese topping is optional. But if you’d like to include it, you can use a vegan/dairy free cheddar instead.
Some things to serve with your soup!
If you liked this potato soup recipe, you may also like some of these other recipes:
Creamy Potato Soup Recipe
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 2 celery stalks, finely dinced
- 2 cloves garlic, finely minced
- 3 cups potatoes, peeled and cubed
- 2 cups vegetable stock
- 2 cups milk
- 2 tablespoons cornstarch
- salt and pepper to taste
- grated cheddar cheese, (optional topping)
- chopped green onions (optional topping)
- Add the olive oil, onion, and celery to a large pot, along with a pinch of salt. Place the pot over medium heat. Cook the vegetables, stirring occasionally, until they soften and the onion turns translucent (about 2 to 3 minutes). Add your garlic, and cook for another minute to toast.
- Add the potatoes and vegetable stock to the pot. Raise the heat to high and bring the mixture up to a boil. Reduce heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the potatoes are tender.
- In a separate bowl, whisk your cornstarch into the cold milk to dissolve. Add the milk mixture to the pot. Raise the heat to medium, and bring the soup up to a boil. Boil the soup, whisking often, until thickened to your liking. Taste for seasoning and add salt and pepper as needed.
- (Optional) If you like your soup smooth, puree the whole mixture using an immersion blender or a stand blender. You can also puree half of the soup and leave the other half as is for some texture differences. If you like your soup with more texture, simply leave as is. Top with some grated cheese and chopped green onion if using. Serve!