Veggie Potato Soup Recipes

IAN'S POTATO-VEGETABLE SOUP

Steps:

• In a large stock pot boil potatoes in water and add salt. Cook potatoes until tender and soft and then add carrots, celery, chopped onions, vegetable of your choice, oil and beef bouillon. Mix together and cook until all vegetables are soft.
• Add cream of celery soup and season with parsley, onion powder and pepper. If you desire a thinner type of soup you may want to add 1/2 cup of water.
• Heat soup through, stirring occasionally, and serve.

VEGGIE POTATO SOUP

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.

VEGETARIAN POTATO SOUP (GLUTEN-FREE & DAIRY-FREE)

Steps:

• In a large Dutch oven or stockpot, heat the olive oil over medium heat. Add the onion, carrot, and celery and sautee for 3-4 minutes. Add garlic, dried herbs, salt, and pepper; continue to cook for 2 more minutes. Stir in vegetable stock, potatoes, and coconut milk, bring to a boil reduce heat and simmer for 15-20 minutes until potatoes are tender (this time will depend on potato size and pan size).
• Be sure to taste test throughout and add salt as needed; the potatoes will absorb a lot of the salt that is added, so you will likely add more than you think you'll need.
• Remove the bay leaf from the soup. Take the soup off of the heat and immersion blend until desired consistency is reached. I like to blend about half of the soup, leaving some potato pieces throughout.
• Optional: add 1 cup shredded cheddar cheese in batches, stirring between each addition until melted.
• Serve immediately and garnish with croutons, crackers, green onions, or chives as desired. Store any leftovers in an airtight container in the fridge for up to 4 days.

SLOW-COOKER CAULIFLOWER, POTATO AND WHITE BEAN SOUP

Steps:

• In a 6- to 8-quart slow cooker, combine the potatoes, cauliflower, beans, onion, garlic, vegetable stock, butter, wine, thyme, garlic powder and 1½ teaspoons kosher salt. Cover and cook until the vegetables are very tender, about 8 hours on low.
• Remove and discard the thyme sprig, and turn off the slow cooker. Add the lemon juice. To make a completely smooth and creamy soup, purée the ingredients using an immersion blender. (Or, purée the soup in a blender in two batches, transferring the puréed soup to a different pot.) To make a textured, chunky soup, smash the ingredients using a potato masher in the slow cooker. Stir in the sour cream and chives. Taste and add additional salt if necessary. Serve in bowls topped with black pepper, crushed potato chips and shredded Cheddar. For leftovers, gently reheat the soup on the stovetop or in the microwave until it just barely bubbles around the edges; don't let it boil or the sour cream will break.