Vegetarian Cream Of Potato Soup Recipes

CREAM OF POTATO AND VEGETABLE SOUP

Cream of Potato and Vegetable Soup image

I made this potato soup for a family get-together and people were scraping the bottom of the pot. It is very good and easy to put together. I used milk to keep it more healthy, but I'm sure the half-and-half would make it even better.

Provided by Chris from Kansas

Categories Potato

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons butter or 2 tablespoons margarine
1/2 cup chopped onion
1 cup reduced-sodium chicken broth
2 cups cubed potatoes
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup flour
2 cups half-and-half or 2 cups milk
1 (10 ounce) package green giant young tender frozen mixed vegetables, in butter sauce

Steps:

Melt margarine in large saucepan or Dutch oven over medium heat.
Stir in onion; cook 2 to 3 minutes or until crisp-tender.
Add broth, potatoes, salt and pepper.
Cook 10 to 15 minutes or until potatoes are just tender, stirring occasionally.
In small bowl, combine flour and half-and-half; mix well.
Stir into potato mixture; add frozen vegetables.
Cook uncovered for 8 to 10 minutes or until vegetables are crisp-tender and soup is throughly heated.

VEGGIE POTATO SOUP

Veggie Potato Soup image

Chock-full of potatoes, this vegetarian potato soup is as filling as it is flavorful. Serve on cold winter nights with crusty bread or take a thermos-full to work; with this in store, you'll really look forward to lunch! -Hannah Thompson, Scotts Valley, California

Provided by Taste of Home

Categories Lunch

Time 5h50m

Yield 11 servings (2-3/4 quarts).

Number Of Ingredients 13

Ingredients

3 cans (14-1/2 ounces each) vegetable broth
6 medium potatoes, cubed
1 medium carrot, thinly sliced
1 large leek (white portion only), chopped
1/4 cup butter, cubed
1 garlic clove, minced
1 teaspoon dried thyme
3/4 teaspoon salt
1/4 teaspoon dried marjoram
1/4 teaspoon pepper
1/4 cup all-purpose flour
1-1/2 cups half-and-half cream
1 cup frozen peas, thawed

Steps:

In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

Nutrition Facts : Calories 207 calories, Fat 8g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 661mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

PLANT-BASED CREAM OF POTATO SOUP

Plant-Based Cream of Potato Soup image

A simple, creamy, vegan potato soup with plant-based bacon flavoring.

Provided by Wendy

Categories Vegan Soups and Stews

Time 1h5m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 slices plant-based bacon, cut into 1-inch pieces
1 cup diced onion
1 cup diced carrots
1 cup diced celery
4 tablespoons all-purpose flour, divided
2 medium potatoes, peeled and cubed
1 teaspoon dried thyme
½ teaspoon ground black pepper, or more to taste
6 cups vegetable broth
2 large bay leaves
½ cup vegan butter
1 ½ cups almond milk
1 teaspoon dried parsley
1 teaspoon dried chives, or more to taste

Steps:

Heat oil in a 6-quart Dutch oven over medium heat. Add plant-based bacon and cook until crispy, 5 to 7 minutes. Add onion, carrots, and celery and cook for 3 minutes.
Reduce heat to medium-low. Add 3 tablespoons flour and cook, stirring continuously, until lumps are dissolved. Stir in potatoes, thyme, and pepper. Add broth and bay leaves. Increase heat to high and bring to a boil. Reduce heat to medium-low, cover, and cook for 25 to 30 minutes.
While the soup is cooking, melt vegan butter in a skillet over low heat. Stir in remaining 1 tablespoon flour and cook until thickened, 1 to 2 minutes. Add milk. Cook, stirring constantly, over low to medium-low heat until mixture thickens to a cream-like consistency.
When the soup has finished cooking, pour in the vegan cream and simmer for 1 to 2 minutes. Stir in parsley and chives and serve.

Nutrition Facts : Calories 461.4 calories, Carbohydrate 44.5 g, Fat 28.2 g, Fiber 6.9 g, Protein 7.2 g, SaturatedFat 6.7 g, Sodium 1066.2 mg, Sugar 11.9 g

VEGETARIAN CREAM OF POTATO SOUP

Vegetarian Cream of Potato Soup image

I came up with this vegetarian recipe because I wanted a cream of potato soup that was easy and homemade. I looked online at recipes, took the basic amounts for the water, milk, and the flour, toyed with those, and got this. Easy, simple, fast, and amazing.

Provided by GlaedrLeo

Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 20

Ingredients

4 vegetarian bacon strips (such as Morningstar®)
3 potatoes, cubed
1 ½ cups water
1 ⅓ cups milk, divided
½ cup heavy cream
1 cube vegetable bouillon
¼ cup diced celery
¼ cup diced carrot
2 tablespoons dried parsley
2 tablespoons Worcestershire sauce
1 tablespoon ground thyme
2 teaspoons garlic powder
1 teaspoon dry mustard
1 teaspoon salt
1 dash red wine
ground black pepper to taste
2 ½ tablespoons salted butter
2 ½ tablespoons olive oil
1 medium onion, chopped
4 tablespoons all-purpose flour

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.

Nutrition Facts : Calories 333.8 calories, Carbohydrate 31.5 g, Cholesterol 44.2 mg, Fat 20.8 g, Fiber 3.8 g, Protein 6.4 g, SaturatedFat 9.3 g, Sodium 601.9 mg, Sugar 5.5 g

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