LunchReader rated
Smoky Potato Soup for Vegetarians
This comforting soup is packed with smoky flavors and creamy potatoes, making it a perfect meal for chilly days. It's easy to prepare and entirely vegetarian, offering a warm and satisfying bowl every time.
◷45 minTotal Time
♜4Servings
▥MediumDifficulty
Ingredients
4servings
Instructions
1
Saut onions and spices
Start by warming a tablespoon of butter and a splash of olive oil in a large pot over medium-low heat. Toss in the chopped onion and cook it gently until it starts to brown, about 3 minutes. Sprinkle in the garlic salt, tarragon, and a little liquid smoke, then keep cooking until the onion turns translucent, which should take another 2 to 4 minutes. Next, add the diced potatoes and vegetable stock, and bring everything to a boil. Let it simmer until the potatoes are soft and the liquid has reduced to about a cup—this usually takes around 15 to 20 minutes.
2
Make Creamy Sauce
While the potatoes are cooking, melt the remaining tablespoon of butter in a skillet over medium heat. Stir in the cornstarch, mixing it well so it doesn’t burn. Slowly pour in the half-and-half, stirring constantly until the mixture thickens, which should take about 3 to 5 minutes. Pour this creamy mixture into the pot with the potatoes and heat it all through for a couple more minutes.
3
Garnish and Serve
Serve the soup warm, topped with some shredded Cheddar cheese and a sprinkle of fresh parsley for a nice pop of color and flavor.
Why You’ll Love This Recipe
This soup is packed with rich, smoky flavors that make it feel hearty and satisfying. It’s a great way to enjoy potatoes in a comforting, meat-free dish that’s perfect for any season. Plus, it’s easy to customize with your favorite veggies or spices.
Serving Suggestions
Serve this soup hot with a sprinkle of fresh herbs like chives or parsley on top. Add a side of crusty bread or a simple green salad to make a balanced meal. A dollop of sour cream or a vegan alternative can add extra creaminess.
Storage Tips
Let the soup cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months; just thaw overnight in the fridge and reheat gently on the stove.
