Vegetarian Potato Soup Recipes

Steps:

• In a large dutch oven, melt the butter over medium-low heat.
• Add the onions and 1 teaspoons salt. Cook about 15-20 minutes, stirring occasionally, until the onions are very soft and lightly browned.
• Add the potatoes, fennel, caraway seeds, and another 1/2 teaspoons salt. Saute over medium heat about five minutes.
• Add water and bring to a boil. Reduce heat and simmer about 10 to 15 minutes, until the potatoes are tender.
• Remove from heat and stir in cheddar cheese until melted. Taste and adjust salt if needed. Serve topped with minced fennel fronds.

Steps:

• Heat a nonstick skillet over medium heat. Place vegetarian bacon strips in the skillet without overlapping. Cook over medium-low heat, turning occasionally, until crisp, 8 to 10 minutes. Let sit until cool enough to handle, then dice and set aside.
• Combine potatoes, water, 1 cup milk, cream, and vegetable bouillon in a pot. Bring to a simmering boil. Add cooked "bacon," celery, and carrot. Stir in parsley, Worcestershire, thyme, garlic powder, dry mustard, salt, red wine, and pepper.
• Heat butter and oil in a skillet over medium heat. Cook and stir onion in the pan until golden, 7 to 10 minutes. Stir in flour and mix well. Stir in remaining 1/3 cup milk slowly until well mixed. Pour into potato mixture and stir well.
• Cook until soup is thick and potatoes are tender, 15 to 20 minutes.

Steps:

• In a 5-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender., In a small bowl, combine flour and cream until smooth; add to slow cooker. Stir in peas. Cover and cook on high for 30 minutes or until slightly thickened.

Steps:

• Heat a medium-size heavy pot or Dutch oven over medium heat. Add 2 tablespoons of the olive oil, the scallion whites and all but about 1/4 cup of the scallion greens and cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic and cook, stirring, until tender and aromatic, about 1 minute. Add the broth, cashew milk, potatoes, 1 1/2 teaspoons salt and a generous amount of pepper. Bring to a boil, then cover, reduce the heat and simmer until the potatoes are tender and crumble when pierced with a fork, about 10 minutes. The cashew milk will look curdled when it first comes to a boil and for a few minutes after it simmers, but it will smooth out when the soup is pureed.
• While the potatoes cook, dry the reserved potato peelings well. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Add the potato peels flesh-side down in a single layer and fry, turning once or twice, until crispy and golden brown, about 4 minutes total. Transfer to paper towels using a slotted spoon, then immediately season with salt and a generous dusting of smoked paprika and transfer to a plate or rack-the longer they stay on towels, the quicker they de-crisp.
• When the potatoes are done, turn off the heat and use a slotted spoon to scoop one-third to one-half of the chunks into a bowl. Puree the remaining mixture in the pot with an immersion blender until smooth. Alternatively, allow the mixture to cool slightly and then puree in batches in a regular blender. (See Cook's Note.) Stir in the nutritional yeast and vegan sour cream until smooth.
• Return the potato chunks to the soup, crumbling them a bit as you drop them into the pot. Heat over low heat until hot; it doesn't have to come to a boil. Taste and adjust the seasoning with more salt and pepper as needed.
• Divide the soup among shallow bowls and top each with some vegan cheddar, a dollop of sour cream and some reserved scallion greens. Crumble the potato peels over the tops.

Steps:

• Cook the first 8 ingredients in the crock pot on high for 3-4 hours or until the potatoes are tender when tested with a fork.
• Add to the soup an easy-roux made of 1/2 cup flour shaken vigerously in a mason jar with 1 cup of the half and half,( you may also in addition to shaking this mixture whisk it in order to smooth out all the lumps), the other cup of half and half and the cheese. Continue cooking the soup for another 30 minutes.
• To achieve a smooth consistency, mash the potatoes in the crock pot, adding some extra half and half or broth if needed. You may also put the soup in a blender afterward in order to have a creamier texture if desired. Some portion of the potatoes may be kept in their present whole state for the varied effect which is also great!
• Serve hot and garnish with fresh parsley or other fresh herbs and side-toppings like coursley shredded parmesan and cheddar cheese, sour cream or plain yogurt and chopped fresh chives. Chopped crisp bacon also makes a nice meat-lovers' topping! Enjoy! Note: the 30-minute prep time really depends on how long it takes to get the potatoes, onion and garlic chopped and whether or not you choose to leave the potato skins on !

Steps:

• Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, and garlic; cook and stir until soft, about 10 minutes. Add potatoes, water, and 2 teaspoons salt. Bring to a boil; reduce heat and simmer until potatoes are very tender, 10 to 15 minutes.
• Remove pot from the heat and puree soup with an immersion blender. Stir in almond milk.
• Return soup to the heat and cook until heated through, about 5 minutes. Season with remaining 2 teaspoons salt and pepper.