Vegetarian Potato Soup Recipes

VEGGIE POTATO SOUP

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.

CREAM OF POTATO AND VEGETABLE SOUP

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.

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.

VEGAN POTATO SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
• Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
• Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.

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.

POTATO VEGETABLE SOUP

Steps:

• In a small saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain. In the same pan, combine the potato, carrot, water, celery, onion, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender., In a small bowl, combine flour and milk until smooth; stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add cheese and butter; stir until cheese is melted. Garnish with bacon.