Homemade Potato Soup
Hearty Vegetarian Potato Soup Recipe - this creamy soup is a great family meal for busy weeknights!
Servings 6 -8 servings
Calories 395kcal
Ingredients
- 6-8 cups russet potatoes peeled and chopped (3-4 large potatoes
- 1 yellow onion peeled and diced
- 2 stalks celery chopped
- 1 clove garlic
- 4 cups vegetable stock
- 2 cups cheddar cheese shredded
- ½ cup Parmesan cheese shredded
- ½ cup sour cream or cream
- 1 teaspoon salt
- ½ teaspoon pepper
- Pinch red pepper flakes
- 1 tablespoon butter
- 1 tablespoon olive oil
Instructions
- Begin by chopping the onion and celery.
- Heat a large dutch oven on the stove over medium heat add the butter & olive oil then add the onions & celery - season with salt, pepper and red pepper flakes.
- Next peel and dice the potatoes - add the potatoes and minced garlic to the pot and continue to sauté all of the ingredients for about 5 minutes.
- Add the vegetable stock and increase the heat to high. Bring to a boil - stirring quite often - this will release the starch in the potatoes and help thicken the soup. Depending on the size of the dice of the potatoes it will take 14-18 minutes. Cook the potatoes until they are fork tender. The stew will be quite thick.
- Mash the potatoes with a potato masher well to make it creamy. Or if you prefer a chunky soup you can skip this step.
- Remove from heat and stir in both cheeses and the sour cream. That's it! So thick and creamy and an easy meal to put together in a short amount of time!
Video
Notes
Crockpot instructions
- Sauté the onions and celery in butter and olive oil for 3-5 minutes.
- Add the onions, celery, peeled, diced potatoes and garlic to the slow cooker. Pour in vegetable broth. Cover and cook on low 6-8 hours until they are fork tender.
- When the potatoes are tender mash with a potato masher. Stir in cheese and sour cream. Serve and enjoy!
- Russet Potatoes - first choice, hands down! The only downside is you'll need to peel them. But that will only take a few extra minutes. A russet potato is very starchy and will help you thicken the soup without having to add flour or cornstarch. It's also the most affordable option
- Yukon Gold Potatoes - another great potato that you won't have to peel. These potatoes have a great creamy texture. They are a little starchy and would help thicken the soup. This variety is my second choice for this recipe.
- Red Potatoes - when scrubbed well, you won't have to peel them (always a bonus), these work if you don't want to run to the store.
Nutrition
Calories: 395kcal | Carbohydrates: 32g | Protein: 16g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 60mg | Sodium: 1432mg | Potassium: 758mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1015IU | Vitamin C: 10.6mg | Calcium: 420mg | Iron: 1.7mg
