I came up with this vegetarian recipe because I wanted a cream of potato soup that was easy and homemade. I looked online at recipes, took the basic amounts for the water, milk, and the flour, toyed with those, and got this. Easy, simple, fast, and amazing.
Here's a delicious vegetarian version of Cream of Potato Soup:
Ingredients:
✳️ 4 large potatoes, peeled and diced
✳️ 1 onion, chopped
✳️ 2 cloves garlic, minced
✳️ 4 cups vegetable broth
✳️ 1 cup whole milk or unsweetened almond milk
✳️ 2 tablespoons butter or olive oil
✳️ 2 tablespoons all-purpose flour
✳️ Salt and pepper to taste
✳️ Chopped chives or parsley for garnish (optional)
Instructions:
🔘 In a large pot, melt the butter or heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until soft and translucent, about 3-4 minutes.
🔘 Add the diced potatoes to the pot and pour in the vegetable broth. Bring to a boil, then reduce heat to low and let it simmer until the potatoes are tender, about 15-20 minutes.
🔘 In a separate small bowl, mix the flour with a little bit of milk to form a slurry. Stir until smooth.
🔘 Once the potatoes are cooked, use an immersion blender or transfer the soup to a blender (in batches if necessary) and blend until smooth.
🔘 Return the blended soup to the pot. Stir in the remaining milk and the flour slurry. Cook over medium heat, stirring constantly, until the soup thickens slightly, about 5-7 minutes.
🔘 Season with salt and pepper to taste.
🔘 Once the soup reaches your desired consistency, remove it from heat.
🔘 Ladle the vegetarian cream of potato soup into bowls, garnish with chopped chives or parsley if desired, and serve hot.
Enjoy your comforting and creamy Vegetarian Cream of Potato Soup!
