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–+ servings
A spoonful of potato soup is scooped out of a white bowl.
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes

Easy Creamy Vegetarian Potato Soup

Only 6 simple ingredients and you have this rib-sticking potato soup. It's super creamy (no cream or roux necessary) and comforting - yet SO easy to make!
Yield: 4

Ingredients

  • 4-5 medium russet potatoes 3 pounds; peeled and diced; about 6 cups diced
  • 1 medium onion, diced about two cups diced
  • 2 stalks celery, diced about 1 cup diced
  • 1 carrot, peeled and diced about 1/2 cup diced
  • 1 cup milk*
  • 1 teaspoon kosher salt + more to taste
  • 1/4 teaspoon freshly ground black pepper + more to taste
  • 1/4 cup chopped fresh parsley optional

Instructions

  • To a 4-quart or larger dutch oven or soup pot, add the potatoes, onion, celery, and carrots. Add water to approximately 1/2 inch below the top of the vegetables. (4-5 medium russet potatoes, peeled and diced; 1 medium onion, diced; 2 stalks celery, diced; 1 carrot, peeled and diced)
    Potato soup ingredients in a Dutch oven
  • Set on stove and turn to high. Bring to a boil, then reduce the heat to low and cover. Simmer until all of the vegetables are soft, stirring occasionally - about 20 minutes.
  • Using a potato masher, carefully mash most of the soup (it's going to be hot!), leaving a few chunks for texture.
    Mashing the potatoes for potato soup
  • Stir in the milk and the parsley. Add 1 teaspoons salt and 1/4 teaspoon pepper. Taste and add more salt and pepper if desired. (I usually add about one more teaspoon of salt - potato soup takes a lot of salt! But you may wish to use less. Or more!) (1 cup milk, 1/4 cup chopped parsley, 1 teaspoon kosher salt + more to taste, 1/4 teaspoon freshly ground black pepper + more to taste)
    Top view of potato soup in a white enameled dutch oven, ready to serve
  • Serve. The soup will thicken as it cools.
    A bowl of potato soup with utensils, parsley, bread, and salt and pepper shakers alongside

Notes

Storage Notes

Keep your leftover soup in the fridge in an airtight container for up to 3 days. To reheat, add it to a saucepan over medium-low heat and cook, stirring occasionally, until heated through. Potato soup thickens as it sits, so you will likely want to add more water, milk, or a splash of broth to loosen it up again.

Adaptations & Variations

There are many ways to amp up this soup, or to adapt it for your diet.
  • Add more veggies: I love cauliflower and broccoli to really make this a hearty veggie potato soup. Or stirring in a bit of kale or spinach at the end is a great way to add some greens.
  • Make it vegan/dairy-free: Just use a plant-based milk. I've used both unsweetened/unflavored oat milk and almond milk and they're both great.
  • Use broth instead of water for an instant boost of flavor. I love this homemade vegetable broth!
  • Stir in some cheddar cheese shreds with the milk for a cheesy version. Yum.
  • For the meat-eaters, top their portion with cooked, crumbled bacon.

*Milk Notes

2% dairy milk and whole milk are delicious dairy options. I like plain oat milk or unsweetened plain almond milk for plant-based options. 
 

Nutrition Facts

Serving: 2cups, Calories: 228kcal, Carbohydrates: 46g, Protein: 7g, Fat: 2g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 648mg, Potassium: 1130mg, Fiber: 4g, Sugar: 7g, Vitamin A: 3052IU, Vitamin C: 21mg, Calcium: 121mg, Iron: 2mg