Vegetarian Potato Soup - How to Make Vegetarian Potato Soup Video
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Video:How to Make Vegetarian Potato Soup

with Jason Carden

Vegetarian potato soup is a healthier version of a classic hearty soup. Learn how to make a delicious recipe for vegetarian potato soup.See Transcript

Transcript:How to Make Vegetarian Potato Soup

Hi I'm Jason Carden for Now whether it's snowy and cold outside or just a rainy spring day, soup is the epitome of comfort food.

Now my favorite is potato soup. And today we are going to be making an easy and delicious vegetarian version of a classic.

Ingredients for the Vegetarian Potato Soup

This is what you'll need for this recipe:
  • 3 tablespoons of unsalted butter
  • 3 pounds of Idaho potatoes, diced
  • 1 cup yellow onion, carrots, celery, all diced
  • 2 cloves garlic diced
  • 6 cups of vegetable stock
  • 1/2 cup of heavy cream
  • salt, pepper
  • 1/4 cup fresh parsley, chopped
  • 6 tablespoons of sour cream
  • shredded cheddar cheese
You're also going to need a large stockpot, a wooden spoon and an immersion blender.

Make the Vegetarian Potato Soup

To start off, melt the butter in the stockpot over low heat. Add the onions, celery and carrots and cook for about 3 minutes or until the onions become translucent. Add salt, pepper, and garlic and cook for 1 more minute being careful not to brown the onions or the garlic.

Next, add the vegetable stock and the potatoes. Cover and let this simmer on medium heat until the potatoes and vegetables become tender, this will take about 30 minutes. Remove the pot from the heat and then you add the heavy cream and with your immersion blender give it a good turn.

Blending time is going to vary based on how you like your soup. For a chunky texture, just a few turns is going to do. For a creamy and lump-free soup, a few more minutes of blending is needed.

At this point go ahead and add some salt and pepper and parsley. Once that's done your ready to plate it up. Just ladle the soup into bowl, add a tablespoon of sour cream, little bit of cheddar cheese and some parsley and it's ready to eat.

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