Potatoes are one of my favorite vegetables. I love their taste, and they’re also packed with nutrients making them a great choice for anyone who prefers a healthy diet. Potatoes are good for heart health, immunity, and digestion.
All the soup recipes I’ve shared here are my personal favorites. They’re delicious, healthy, and easy to make. I’ve included recipes that are beginner-friendly, so anyone can prepare them with ease.
For an extra touch of flavor, check out my guide on when to add fresh herbs to soup
Creamy Vegetarian Potato Soup
There’s something about a warm bowl of potato soup that just feels like home.
This Classic Creamy Vegetarian Potato Soup is the kind of recipe I make when I want something more tasty but easy. It’s smooth, rich, and has that homemade flavor that reminds me of slow evenings and soft sweaters.
Ready in: 35 minutes
Difficulty: Beginner-friendly
Serves: 4
Key Ingredients
Vegetables:
- 4 medium potatoes (about 500g), peeled and diced
- 1 medium onion, finely chopped
- 1 medium carrot, chopped
- 2 cloves garlic, minced
Liquids & Dairy:
- 3 cups (700ml) vegetable broth
- 1 cup (240ml) whole milk
- 2 tablespoons butter
- Salt and black pepper, to taste
Optional for Garnish:
- Shredded cheddar cheese
- Chopped parsley
- A drizzle of olive oil or a pat of butter
How to Make
- Sauté the base
In a large pot, melt the butter over medium heat. Add the chopped onions, carrots, and garlic. Sauté for about 5 minutes until fragrant and soft. - Add the potatoes and broth
Toss in the diced potatoes, then pour in the vegetable broth. Stir, cover, and let it simmer for 15–20 minutes, or until the potatoes are fork-tender. - Blend until creamy
Use an immersion blender (or a regular blender in batches) to puree the soup until smooth. If you prefer it a little chunky, blend only half and leave the rest as is. - Add milk and season
Stir in the milk, then season with salt and black pepper. Warm it gently for 2–3 minutes — don’t boil it, or the milk might curdle. - Serve and enjoy
Pour into bowls, top with cheese or parsley, and enjoy every creamy, cozy spoonful.
My Little Tips
- If you like a thicker soup, reduce the broth slightly or let it simmer a bit longer after blending.
- Want extra richness? Stir in a handful of shredded cheese right before serving.
- A slice of crusty bread or a simple salad pair perfectly with this soup.
Vegetarian Potato Leek Soup
There’s something effortlessly elegant about potato leek soup.
It’s simple, smooth, and has this mild oniony flavor that feels fancy without being complicated. I usually make it when I want to impress guests or honestly, just to treat myself to something special on a cozy night in.
Ready in: 40 minutes
Difficulty: Easy
Serves: 4
Ingredients
Vegetables:
- 3 medium leeks (white and light green parts only), cleaned and sliced
- 3 medium potatoes (about 400g), peeled and diced
- 2 cloves garlic, minced
Liquids & Herbs:
- 3 tablespoons olive oil (or butter for extra richness)
- 4 cups (950ml) vegetable stock
- ½ teaspoon dried thyme (or 2–3 fresh sprigs)
- Salt and pepper, to taste
Optional Garnish:
- Chopped chives
- Crispy leeks or croutons
- A drizzle of cream or olive oil
Cooking Instructions
- Prep the leeks
Leeks can hide dirt between their layers, so I always slice them first and rinse them well under running water. - Sauté
In a large pot, heat olive oil over medium heat. Add the leeks and garlic, and cook for about 5–6 minutes until they soften and smell amazing. - Simmer
Add the diced potatoes, vegetable stock, and thyme. Bring it to a boil, then reduce to low heat and let it simmer gently for about 20 minutes — or until the potatoes are tender. - Blend until silky
Remove from heat and blend until smooth. I prefer using an immersion blender because it keeps cleanup easy. If the soup’s too thick, add a splash of stock until it’s just right. - Taste and adjust
Season with salt and pepper. Warm it through for a minute or two before serving.
Pro Tips from My Kitchen
- Vegan-friendly? Swap butter for olive oil and skip the cream it’s still just as delicious.
- Want a bit more body? Stir in a small boiled potato after blending and mash lightly for texture.
- For extra flavor: Top with crispy fried leeks or a sprinkle of chives right before serving.
This soup is perfect for chilly evenings or when you want something soothing and simple. Pair it with a slice of sourdough or a sprinkle of cheese on top, and you’ve got yourself a bowl of happiness.
Rustic Chunky Vegetarian Potato Soup
This is the kind of soup that makes you want to curl up by the window on a rainy day.
Unlike the creamy versions, this one keeps its texture soft potato chunks, tender veggies, and that perfectly seasoned broth that just warms your soul.
Ready in: 45 minutes
Difficulty: Easy
Serves: 4–5
Ingredients
Base:
- 4 medium potatoes, peeled and cut into cubes
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 cloves garlic, minced
- 1 tablespoon butter or olive oil
Broth & Seasoning:
- 4 cups (950ml) vegetable broth
- 1 teaspoon dried thyme
- ½ teaspoon paprika (optional)
- Salt and pepper, to taste
Optional Add-ins:
- ½ cup corn or peas
- ¼ cup cream or milk for richness
- Fresh parsley, chopped (for garnish)
How to Make It
- Sauté the aromatics
Heat butter or olive oil in a large pot over medium heat. Add onions, carrots, and garlic. Sauté until fragrant about 4–5 minutes. - Add potatoes & season
Stir in the potatoes, thyme, paprika, salt, and pepper. Let everything cook together for a minute or two so the flavors blend. - Simmer
Pour in the vegetable broth. Bring to a gentle boil, then reduce to a simmer for about 20–25 minutes or until the potatoes and carrots are tender. - Mash slightly (optional)
I like to mash just a few potato pieces with a spoon right in the pot it thickens the soup naturally while keeping that chunky texture. - Finish it off
Stir in milk or cream if you want a creamier finish. Add peas or corn here if you’re using them. Adjust the salt and pepper to taste.
My Favorite Tips
- Don’t skip the thyme it’s subtle but makes all the difference.
- Want it vegan? Just use olive oil and plant-based milk.
- Texture trick: Mash some of the veggies while leaving the rest chunky that’s the secret to the best rustic texture.
This soup has that old-school, homemade feel nothing fancy, just nourishing and full of love. Serve it with crusty bread, and you’ve got the perfect cozy dinner.
Creamy Cheesy Vegetarian Potato Broccoli Soup
There’s something about the combination of potatoes, broccoli, and melted cheese that always feels like a hug in a bowl. This Creamy Cheesy Vegetarian Potato Broccoli Soup is the one I make when I’m craving something hearty but still wholesome it’s rich, creamy, and full of flavor, yet super simple to put together.
Ready in: 35 minutes
Difficulty: Easy
Serves: 4
Ingredients
Base:
- 3 medium potatoes, peeled and diced
- 2 cups broccoli florets (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
Liquid & Seasoning:
- 4 cups (950ml) vegetable broth
- 1 cup milk (or plant-based milk for vegan option)
- Salt and pepper, to taste
- ½ teaspoon dried basil (optional, for an herby note)
For Creaminess:
- 1 cup shredded sharp cheddar cheese (or vegan cheese alternative)
- 1 tablespoon flour (optional, for thickening)
To Serve:
- Extra cheese, grated
- Fresh parsley or chives
How to Make It
- Start with the aromatics
In a large pot, heat butter or olive oil over medium heat. Add onion and garlic, sautéing until fragrant and lightly golden about 3–4 minutes. - Add the veggies
Toss in diced potatoes, broccoli, and a pinch of salt and pepper. Stir well to coat everything in the flavors. - Simmer
Pour in vegetable broth and bring to a boil. Reduce heat to low and simmer for about 15–20 minutes, or until the potatoes are soft. - Blend for creaminess
Use an immersion blender to puree part of the soup (or transfer half to a blender). I like leaving a few chunks of broccoli and potato for texture. - Add milk and cheese
Stir in milk, then slowly sprinkle in the shredded cheese, stirring until it melts into the soup. If you want a thicker consistency, whisk 1 tablespoon flour into the milk before adding it. - Taste and adjust
Add more salt, pepper, or cheese as needed go with your gut here, I always do!
My Favorite Tips
- Extra creamy: Swap half the milk with a splash of cream for a richer flavor.
- Vegan twist: Use plant-based butter, almond milk, and vegan cheese it still turns out wonderfully creamy.
- Leftover idea: This soup reheats beautifully; it thickens overnight, so just add a little water or broth when warming up.
There’s something magical about this soup a little nostalgic, and full of that homemade comfort that makes everyone happy at the table. Pair it with a grilled cheese sandwich, and you’ve got yourself the ultimate cozy night meal.
Spicy Southwest Vegetarian Potato Soup
If you love bold flavors and a little kick of heat, this Spicy Southwest Vegetarian Potato Soup is right up your alley. I first made it on a chilly evening when I wanted something warming but not too heavy think of it as a cross between a hearty potato soup and a Tex-Mex chili. It’s packed with corn, beans, smoky spices, and tender potatoes every spoonful feels like a flavor explosion.
Ready in: 40 minutes
Difficulty: Easy
Serves: 4–5
Ingredients
Base:
- 3 medium potatoes, peeled and diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 tablespoon olive oil
Spices:
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (optional, for extra heat)
- Salt and pepper, to taste
Liquids:
- 4 cups (950ml) vegetable broth
- 1 can (14 oz / 400g) diced tomatoes
- ½ cup milk or plant-based milk (for creaminess)
Add-ins:
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup cooked black beans or kidney beans
- Juice of ½ lime
To Serve:
- Chopped cilantro
- Sliced jalapeños
- A dollop of sour cream or Greek yogurt (optional)
How to Make It
- Sauté the base
In a large pot, heat olive oil over medium heat. Add onion, garlic, and bell pepper, and cook for about 5 minutes until soft and fragrant. - Add the spices
Stir in chili powder, cumin, smoked paprika, cayenne, salt, and pepper. Let them bloom for about 30 seconds this is when the magic happens; your kitchen will smell amazing. - Add potatoes and liquids
Add diced potatoes, vegetable broth, and the canned tomatoes. Bring everything to a boil, then reduce heat and simmer for about 20 minutes, until the potatoes are tender. - Blend slightly (optional)
For a creamy texture, I like to blend a small portion of the soup using an immersion blender not all of it, just enough to make it thicker while keeping some chunks. - Add the corn and beans
Stir in corn and black beans, and let it simmer for another 5 minutes. - Finish with milk and lime
Pour in milk (or plant-based alternative) and lime juice. Stir, taste, and adjust seasoning maybe a little more salt or a dash of cayenne if you’re like me and love the heat.
My Favorite Tips
- For extra creaminess: Blend half the soup, then stir in a little Greek yogurt before serving.
- Make it heartier: Add cooked quinoa or rice to turn this soup into a full meal.
- Balance the spice: If it turns out too spicy, add a spoon of sour cream — it mellows the heat perfectly.
I love serving this with a handful of tortilla chips on the side for crunch, or sometimes I crumble them right into the bowl. It’s perfect for nights when you want something that wakes up your taste buds but still feels homemade.
Vegetarian Potato Corn Chowder
This Vegetarian Potato Corn Chowder is one of those recipes that just warms your soul from the first spoonful. It’s creamy, hearty, and naturally sweet from the corn every bite feels like comfort in a bowl. I make this one a lot during late summer or early fall when fresh corn is still around, but honestly, it tastes amazing year-round with frozen corn too.
Ready in: 35 minutes
Difficulty: Easy
Serves: 4–5
Ingredients
Base:
- 3 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 2 tablespoons butter or olive oil
Liquids & Seasoning:
- 4 cups (950ml) vegetable broth
- 1 cup milk (or unsweetened almond milk for vegan version)
- Salt and black pepper, to taste
- ½ teaspoon dried thyme
- ½ teaspoon smoked paprika (optional, for a hint of depth)
Optional Add-ins:
- ¼ cup grated cheddar cheese (for extra richness)
- 1 tablespoon flour (if you like your chowder thicker)
For Serving:
- Chopped chives or parsley
- A sprinkle of paprika
- Crusty bread or oyster crackers on the side
How to Make It
- Start the base
In a large pot, heat butter or olive oil over medium heat. Add onion, celery, carrot, and garlic. Cook for 5 minutes until fragrant and slightly softened. - Add the potatoes and broth
Stir in diced potatoes, thyme, smoked paprika, salt, and pepper. Pour in the vegetable broth, bring to a boil, then reduce heat to low and let it simmer for about 15–20 minutes until the potatoes are tender. - Blend for creaminess
Once the potatoes are soft, use an immersion blender to blend about half the soup. This gives it that creamy chowder texture while leaving chunks of potato and corn for bite. - Add corn and milk
Stir in the corn and milk. If using flour for thickness, whisk it into a small amount of milk first, then add to the pot. Simmer gently for 5 more minutes until everything is well combined and slightly thickened. - Finish and taste
Taste and adjust seasoning I usually add another pinch of salt and a little pepper. If you want that cozy richness, stir in a handful of cheddar cheese right before serving.
My Favorite Tips
- For extra flavor: Roast the corn before adding it to the soup it gives a beautiful smoky sweetness.
- Make it vegan: Skip the cheese and use coconut milk instead of dairy milk. It adds a subtle sweetness that works beautifully.
- Texture lover? Don’t over-blend leave a few hearty potato chunks for the perfect spoonful.
This chowder is one of those recipes that makes your kitchen smell like home. It’s creamy, cozy, and just right for chilly evenings or easy weeknight dinners. I love serving it with a hunk of crusty bread and a little butter simple, satisfying, and made with love.
Rustic Garlic and Herb Vegetarian Potato Soup
There’s something so comforting about this Rustic Garlic and Herb Vegetarian Potato Soup it’s simple, aromatic, and deeply flavorful without trying too hard. I make this when I want something classic but not plain, a soup that feels homemade and nourishing. The roasted garlic gives it that mellow, slightly sweet flavor, while fresh herbs make it smell like a cozy Sunday in the kitchen.
Ready in: 45 minutes
Difficulty: Easy
Serves: 4
Ingredients
Base:
- 4 medium potatoes, peeled and chopped
- 1 whole garlic bulb (yes, the whole thing roasted!)
- 1 small onion, diced
- 2 tablespoons olive oil or butter
- 4 cups (950ml) vegetable broth
Creaminess & Herbs:
- 1 cup milk (or oat milk for a vegan twist)
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper, to taste
Optional Add-ins:
- ¼ cup cream or half-and-half (for an extra silky texture)
- 2 tablespoons grated Parmesan (or nutritional yeast for vegan option)
To Serve:
- Chopped parsley or chives
- A drizzle of olive oil or pat of butter
- Crusty bread for dipping (a must, if you ask me)
How to Make It
- Roast the garlic
Preheat your oven to 400°F (200°C). Slice the top off the garlic bulb, drizzle with a little olive oil, wrap it in foil, and roast for 25–30 minutes until soft and golden. Once cooled, squeeze out the roasted cloves they’ll be sweet and buttery. - Sauté the aromatics
In a large pot, heat olive oil over medium heat. Add onion and cook until translucent, about 4 minutes. Add the roasted garlic cloves and stir gently to blend the flavors. - Add potatoes and herbs
Stir in the chopped potatoes, thyme, rosemary, salt, and pepper. Pour in the vegetable broth and bring to a boil. Reduce heat and let it simmer for about 20 minutes until the potatoes are tender. - Blend for a rustic texture
Use an immersion blender to puree part of the soup I like to leave some potato chunks for that homemade feel. - Add milk and finish
Stir in the milk (and cream if using). Let it warm through for another 5 minutes, then taste and adjust seasoning. A sprinkle of Parmesan or nutritional yeast adds a beautiful savory finish.
My Favorite Tips
- Roast extra garlic: Trust me, you’ll want more it’s perfect spread on toast alongside the soup.
- For depth: Add a splash of white wine when sautéing the onions — it elevates the flavor beautifully.
- Vegan option: Use olive oil, plant-based milk, and skip the cheese — it’s still rich and flavorful.
This soup has that rustic charm that makes you slow down and savor each bite. The roasted garlic gives it a warmth that feels like a hug, and the herbs make your kitchen smell incredible. Pair it with a slice of toasted sourdough and a cozy blanket you’ve got yourself the perfect night in. 💛
Curried Vegetarian Potato Soup
This Curried Vegetarian Potato Soup is my go-to when I’m craving something cozy but with a little more flair. It’s creamy, fragrant, and beautifully spiced the kind of soup that warms you from the inside out. Every spoonful has that comforting potato base with a hint of coconut and curry that makes it feel extra special.
Ready in: 40 minutes
Difficulty: Easy
Serves: 4
Ingredients
Base:
- 3 medium potatoes, peeled and diced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon olive oil or coconut oil
Spices:
- 1 tablespoon curry powder (use mild or hot depending on your taste)
- ½ teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon chili flakes (optional, for extra heat)
Liquids:
- 4 cups (950ml) vegetable broth
- 1 cup coconut milk (full-fat for creaminess)
- Salt and black pepper, to taste
Optional Add-ins:
- ½ cup frozen peas (for a pop of color and sweetness)
- Juice of ½ lime (for brightness)
To Serve:
- Fresh cilantro leaves
- A drizzle of coconut milk or swirl of yogurt
- Warm naan or rice on the side
How to Make It
- Sauté the aromatics
Heat oil in a large pot over medium heat. Add onion, garlic, and ginger, and cook for 3–4 minutes until fragrant and lightly golden. - Add the spices
Stir in curry powder, turmeric, cumin, and chili flakes. Toast the spices for 30 seconds this step releases their flavor and makes all the difference. - Add potatoes and broth
Toss in the diced potatoes, season with salt and pepper, and pour in the vegetable broth. Bring to a boil, then reduce to a gentle simmer for 20 minutes or until the potatoes are tender. - Blend and finish
Use an immersion blender to blend the soup until smooth (or leave it slightly chunky if you prefer texture). Stir in the coconut milk and lime juice, then simmer for another 5 minutes. - Add peas (optional)
If using peas, stir them in during the last few minutes of cooking they add color and sweetness.
My Favorite Tips
- Adjust spice to taste: If you love heat, add extra chili flakes or a pinch of cayenne.
- Creamier texture: Use full-fat coconut milk it gives that rich, restaurant-style finish.
- Balance the flavor: A squeeze of lime or lemon at the end brightens up the curry beautifully.
This soup feels like a cozy mix between comfort and adventure the creamy potatoes keep it familiar, while the curry brings in a touch of excitement. I love serving it with warm naan or jasmine rice on the side to soak up every last drop. It’s one of those bowls that makes you close your eyes and smile after the first spoonful.
Loaded Baked Vegetarian Potato Soup
If you’ve ever wished you could turn a baked potato crispy skin, melty cheese, all the toppings into a warm, creamy bowl of soup, this one’s for you. I make this Loaded Baked Vegetarian Potato Soup when I want something that feels like comfort in a bowl but still quick enough for a weeknight dinner.
It’s rich, cheesy, and full of flavor, but surprisingly light since it skips the bacon and keeps things vegetarian. Think of it as your favorite baked potato, reimagined for spooning.
Ready in: 35 minutes
Difficulty: Easy
Serves: 4
Ingredients
For the Soup:
- 4 medium potatoes, peeled and diced
- 1 tablespoon butter or olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 1 cup milk or cream (I often use half-and-half)
- 1 cup shredded cheddar cheese
- Salt and black pepper, to taste
Optional Toppings:
- Chopped green onions
- A spoonful of sour cream or Greek yogurt
- Extra cheddar cheese
- A sprinkle of smoked paprika or chives
How to Make It
- Cook the aromatics
In a large pot, melt butter over medium heat. Add onion and garlic, and cook until soft and fragrant, about 3–4 minutes. - Add the potatoes and broth
Stir in the diced potatoes and pour in the vegetable broth. Season with a pinch of salt and pepper. Bring to a boil, then reduce the heat and let it simmer for about 15–20 minutes, or until the potatoes are tender. - Blend it up
Use an immersion blender to puree the soup until smooth (or leave a few chunks if you like texture). - Make it creamy
Stir in the milk or cream and shredded cheddar cheese. Keep stirring over low heat until the cheese melts completely and the soup turns creamy. Taste and adjust seasoning as needed. - Serve and load it up
Ladle the soup into bowls and pile on your favorite toppings I always go for a dollop of sour cream, a sprinkle of extra cheese, and a handful of green onions.
My Favorite Tips
- Cheese matters: Go for a sharp cheddar it gives a deeper flavor without needing too much.
- Want it lighter? Swap cream for milk and use Greek yogurt instead of sour cream.
- Add crunch: A sprinkle of crispy onions or roasted chickpeas on top makes a great texture contrast.
This soup is simple, satisfying, and feels like home. Every time I make it, I end up standing over the pot with a spoon, “tasting” way more than I should before it even hits the bowl. It’s that kind of comfort food easy, familiar, and so hard to stop eating.