Smoky Vegetarian Potato Soup recipe

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Ingredients

2 tablespoons salted butter, divided
1 tablespoon olive oil
½ onion, chopped
1 teaspoon garlic salt
1 teaspoon dried tarragon
2 dashes liquid smoke flavoring
3 potatoes, peeled and cubed
3 cups vegetable stock
1 tablespoon cornstarch
1 cup half-and-half
¼ cup shredded sharp Cheddar cheese, or to taste
2 tablespoons chopped fresh parsley, or to taste

Nutrition Info

353.8 calories
carbohydrate: 37.9 g
cholesterol: 45.1 mg
fat: 19.5 g
fiber: 4.6 g
protein: 7.9 g
saturatedFat: 10.1 g
servingSize: -
sodium: 919.3 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 tablespoon butter and olive oil in a stockpot over medium-low heat. Add onion and cook until browned, about 3 minutes. Add garlic salt, tarragon, and liquid smoke, cook until onion is translucent, 2 to 4 minutes more. Add potatoes and vegetable stock, bring to a boil. Boil until potatoes are tender and stock has been reduced to about 1 cup, 15 to 20 minutes.

  2. Meanwhile, melt remaining 1 tablespoon butter in a skillet over medium heat. Stir in cornstarch and mix completely, being careful not to burn. Add half-and-half and cook until thickened, 3 to 5 minutes. Add to potato mixture and heat through, 2 to 3 minutes. Garnish with Cheddar cheese and parsley.

Recipe Yield

4 servings

Recipe Note

Quick and easy, the smokiness really adds flavor to this potato soup. Gluten-free and vegetarian, it's a favorite at our house!

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