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Vegetarian Cream Of Potato Soup Recipe

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Creamy Potato Soup Recipe
Creamy Potato Soup Recipe from mealplannerpro.com

Description

This vegetarian cream of potato soup recipe is a hearty and comforting dish perfect for a chilly day. The soup is creamy, rich, and full of flavor. It's also easy to make and can be ready in less than an hour.

Prep Time

The prep time for this soup is around 20 minutes.

Cook Time

The cook time for this soup is around 30 minutes.

Ingredients

The ingredients you will need for this soup are:
  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 4 cups potatoes, peeled and diced
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 cup chopped fresh chives

Equipment

The equipment you will need for this soup are:
  • Large soup pot
  • Wooden spoon
  • Blender

Method

Here are the steps to make this delicious soup:
  1. Melt the butter in a large soup pot over medium heat.
  2. Add the onion and garlic and cook until the onion is translucent, about 5 minutes.
  3. Add the vegetable broth and potatoes to the pot and bring to a boil.
  4. Reduce the heat to low and simmer until the potatoes are tender, about 20 minutes.
  5. Remove the pot from the heat and let it cool for a few minutes.
  6. Puree the soup in a blender until it is smooth.
  7. Return the soup to the pot and stir in the heavy cream, salt, and black pepper.
  8. Cook the soup over medium heat until it is heated through, about 5 minutes.
  9. Stir in the chopped chives.
  10. Serve the soup hot.

Notes

This soup can be stored in an airtight container in the fridge for up to 3 days.

Nutrition Info

This soup serves 6 people and contains approximately:
  • Calories: 296
  • Total Fat: 17g
  • Saturated Fat: 10g
  • Cholesterol: 55mg
  • Sodium: 968mg
  • Total Carbohydrates: 31g
  • Dietary Fiber: 3g
  • Sugars: 5g
  • Protein: 5g

Recipes FAQ

Q: Can I substitute the heavy cream with a dairy-free alternative? A: Yes, you can use a dairy-free milk like almond milk or soy milk instead of heavy cream. Q: Can I freeze this soup? A: Yes, you can freeze this soup for up to 2 months. Just make sure to let it cool completely before freezing.

Recipe Tips

- To make this soup vegan, use a dairy-free milk instead of heavy cream and substitute the butter with olive oil. - For a chunkier soup, leave some of the potatoes in the pot before pureeing. - Add some shredded cheese on top of the soup before serving for an extra savory flavor.

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