Hearty Harvest Vegetarian Potato Soup

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Looking for a comforting meal that’s irresistibly creamy yet entirely meat-free? This vegetarian potato soup delivers all the coziness you crave. Spiked with herbs and wholesome vegetables, each spoonful feels like a warm hug on a cold day. Ready to dive in?

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Ingredients

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  • 2 tablespoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 3 celery stalks, sliced
  • 4 medium russet potatoes, peeled and cubed
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ½ cup milk (or non-dairy alternative)
  • Salt and pepper, to taste
  • Optional garnishes: chopped chives, shredded cheese (use dairy-free if needed), fresh herbs

Instructions

Begin by heating the olive oil in a large pot over medium heat. Once it shimmers, add the diced onion and minced garlic, stirring them until they become fragrant and translucent—this should take about three to four minutes.

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Next, toss in the sliced carrots and celery. Cook for a few more minutes, letting them soften slightly. Add the cubed potatoes and stir in the dried thyme and rosemary. Pour in the vegetable broth, making sure the vegetables are fully covered.

Bring the soup to a gentle boil, then reduce the heat to low and simmer, uncovered, for about 15 to 20 minutes. You’ll know it’s ready when the potatoes are fork-tender. Stir in the milk (or the non-dairy alternative) for an extra layer of creaminess, and season with salt and pepper.

If you like a thick texture, use a potato masher or an immersion blender to blend part of the soup, leaving some chunks for added heartiness. Ladle into bowls, top with chives, cheese, or a sprinkle of fresh herbs, and dig in.

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This recipe is a winner for anyone craving soul-warming comfort food that’s also vegetarian-friendly. The simple ingredient list makes it easy on your wallet, and there’s room to play with variations—try adding corn kernels, swapping in sweet potatoes, or boosting the herbal flavors with fresh thyme. Wholesome, versatile, and incredibly cozy, this soup is sure to help you weather any chilly day with a satisfied grin.

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.