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–+ servings
Potato soup in a blue and white bowl.
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5 from 1 vote

Easy Vegetarian Potato Soup

4 ingredients and 20 minutes are all you need to get this creamy, comforting soup on your table. Serve with fresh crusty bread for dipping.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Cuisine: Canadian
Servings: 4
Calories: 204kcal
Author: Jacqueline Piper

Ingredients

  • 4-5 large potatoes I use white potatoes
  • 4 cups vegetable stock
  • ½ teaspoon dried rosemary leaves
  • ½ teaspoon dried thyme leaves
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Add stock and potatoes to a large pot. Bring to a boil, then simmer until potatoes are cooked, about 10-12 minutes.
  • Add herbs and season with salt and pepper.
  • Puree soup, either in a blender in batches (be careful, it's hot) or with an immersion blender (my choice). Blend to your preferred consistency. I blend mine almost all the way, leaving a few potatoes chunks.
  • Heat the soup again over low to medium heat until hot.
  • Serve with extra fresh herbs and cream crackers or fresh crusty bread.

Notes

This soup is vegetarian and vegan if using vegetable stock. You can use chicken stock if you don't need to keep it vegetarian or vegan.
  • ​Texture: for a more chunky potato soup, I like to puree only half of the soup. You can blend all of it for a smooth soup if you want to.
  • Blend: to blend the soup you can use an immersion blender, or take some of the soup out and blend it in a stand blender. Be careful because hot soup can build up pressure in a closed blender. 
  • Seasoning: I love the combo of rosemary and thyme, but you can also try Italian seasoning mix instead.
  • Garnish: You could add bacon bits (or vegan bacon!), sharp cheddar cheese (or vegan cheese), sour cream, croutons, fresh parsley, green onions, or nuts and seeds.

Nutrition

Calories: 204kcal | Carbohydrates: 43g | Protein: 5g | Fat: 2g | Fiber: 5g | Sugar: 2g