Vegetarian Potato Soup Recipe (2024)

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The best chunky and spicy pure vegetarian potato soup recipe made with healthy leeks, green peas and vegetables. Everything cooks together in one pot before the Italian parsley does its magic by bringing the hearty and fresh flavors together at the very end.

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Vegetarian Potato Soup!

What you see here is a rustic soup I first made up before I could even read or write. It was a long time ago when my grandpa helped me build a mini green house in the garden so i could grow my own stuff.

Long story short, yours trulyplanted some lettuce andbefore you know itthe leaves werebusting up my little green house. I’ve been wanting to grow and cook things ever since.

My first attempt at this healthy vegan potato soup was quite spicy! So much so that I could not eat it myself but grandpa absolutely crushed it. Fast forward in time, I now must have it spicy with extra slices of hot red chili pepper on top.

This hearty pot of soup has evolved a bit over the years. I now make it mostly oil-free and thicken it up with a dash of milled flax and chia seed mix. I’ll also add baby spinach or chopped up dandelion greens, sprouts and watercress, Italian cannellini beans, it all really depends on what is having a moment.

I prefer it as chunky and rustic as it gets. Don’t worry about presentation, go with irregular shapes and mixed colors of vegetables. Draw outside the lines. Add some sautéed wild mushrooms if you like and a splash of cashew milk to get it creamy if your heart so desires.

Should I peel the potatoes for soup ?

I love using Yugon gold or red potatoes in this recipe and all they need is a good scrub and rinse. In my opinion those are the best potato varieties for soup. There is zero need to peel them plus they hold their shape together nicely, just perfect for chunky rustic textures. Russet potatoes would require peeling and they also fall apart quickly so not recommended here but they could work in a creamy blender soup.

You’ll Love this Vegan Potato Soup! It’s:

Super tasty

Quick & easy


Hearty, healthy & good for you

Low-fat but filling

Budget friendly

Gluten & Dairy-Free.

Popular Vegan Soups to Try:

  • Potato Mushroom Soup
  • Potato Leek Soup
  • Zuppa Toscana
  • Broccoli Potato Soup
  • Unstuffed Cabbage Roll Soup
  • Best Creamy Cauliflower Soup
  • Spiced Chickpea Stew.

As always, If you make this recipe please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram. ~ Florentina Xo’s

how to make a chunky vegetarian potato soup

Vegetarian Potato Soup Recipe (6)

Vegetarian Potato Soup

Healthy, dairy free, chunky, the best vegetarian potato soup recipe with leeks, green peas and vegetables.

Print Recipe

Prep Time:10 minutes mins

Cook Time:25 minutes mins

Total Time:35 minutes mins


US Customary - Metric


  • Rinse and slice the leeks into thin slices.

  • Heat up a large soup pot over medium low flame. Add the cleaned leeks, a pinch of sea salt and drizzle of olive oil (or a splash of water for a WFPB compliance). Toss to coat well and cook for about 10 minutes until the leeks have wilted.

  • Add the red pepper flakes, garlic, carrots, thyme, oregano, peppercorns, bay leaves and parsley stalks (reserve leafy tops) together with the paprika and toss to coat.

  • Stir in the tomatoes, bell pepper and potatoes. Cover with the water by a couple of inches or low sodium veggie stock and bring to a simmer. Season with a good pinch of sea salt and cook until the potatoes are tender, about 10 minutes or so.

  • Remove from heat and stir in the green peas together with the flax, chia and nutritional yeast. ( This is optional but it helps thicken up the soup / stew nicely and ads some good nutrition too). Cover with a lid and allow the stew to sit for 10 minutes to thicken up before serving. This will also give the peas time to thaw into the hot broth.

  • Serve with fresh watercress or micro greens +hot red chili slices on top for extra spiciness .


  • Note that I used the words " Soup and Stew " interchangeably in this recipe for the obvious reason. It can be whatever you want it to be! Use less liquid and you got yourself a Stew, use more liquid and you have a Soup 😉
  • Toppings: fresh herbs, scallions, vegan bacon, crispy smoky tempeh, micro-greens, hot chili peppers.


Calories: 154kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Sodium: 56mg | Potassium: 912mg | Fiber: 8g | Sugar: 3g | Vitamin A: 2380IU | Vitamin C: 68.6mg | Calcium: 108mg | Iron: 7mg

Course: Soup

Cuisine: Italian, Romanian

Keyword: Vegan Potato Soup, vegetarian potato soup

Servings: 6 people

Calories: 154kcal

Author: Florentina

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Vegetarian Potato Soup Recipe (2024)


What can I add to potato soup to add flavor? ›

Add milk, potatoes, Worcestershire sauce, dry mustard, allspice, celery seed, thyme, seasoning salt, dry white wine, cayenne pepper and chicken granules. Allow to simmer and thicken, stirring frequently, until the potatoes are cooked through, approximately 25 minutes.

Why does my potato soup have no flavor? ›

Perhaps the simplest approach is to flavor your soup with salt throughout the cooking process. Instead of waiting until the end of cooking to realize your soup lacks taste, you can add a bit of salt during each phase of cooking. Doing so will help bring out the flavors of each of the ingredients.

How do you make potato soup not taste bland? ›

Try adding a little more salt. That's usually the answer to any issue of blandness, no matter the recipe in question. A basic Appalachian style potato soup uses only a handful of simple ingredients, leaning on milk and water and often bouillon to create the brothy soup base.

What is the best thickening agent for potato soup? ›

Add Flour Or Cornstarch

You can thicken soup by adding flour, cornstarch, or another starchy substitute.

How can I make my potato soup taste better? ›

Once the potatoes are nice and soft, stir in the cheddar cheese and Greek yogurt (or sour cream), salt, pepper and cooked bacon bits. Taste and season with extra salt and pepper, if needed.

What can I add to bland potato soup? ›

Some ingredients I like to include in potato soup:
  1. Cooked, chopped bacon.
  2. Corn.
  3. Shredded cheddar (or similarly medium strong cheese)
  4. Cabbage or broccoli.
Jan 17, 2013

What vegetables can you not put in soup? ›

any veggie can be used in soup, but unless you're making a very delicate, exceptional soup, I'd steer clear of lettuce. some veggies have a strong flavor, so you may enjoy using them, but in moderation. For me, parsnips and rutabaga fit this category.

What not to put in soup? ›

The Worst Things to Put in Your Soup
  1. By Sara Butler. If there's one good thing about fall and winter, it's soup. ...
  2. Heavy Cream. Heavy cream creates an inviting texture for soups but that's where its positive contributions end. ...
  3. Juice. ...
  4. Turkey Bacon. ...
  5. Cheese. ...
  6. Croutons.

How do you fix bland vegetable soup? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt.

How do you doctor up bland potato soup? ›

To serve it up, sprinkle on a little extra parsley before adding some of the grated cheese… And—you'd better believe it—some of the crispy bacon. You can also add sliced green onions, a dollop of sour cream—anything you want! This soup will warm your ever-loving heart and soul.

Which type of potato is best for soups? ›

Russets or all-purpose baking potatoes are high in starch and low in moisture. In soups, they will soak up the liquid and lose their shape. This makes them the ideal choice for making creamy soups or thickening a runny soup. Try using Russet potatoes to create the perfect Loaded Potato Soup.

How can I deepen my soup flavor? ›

Adding umami-rich ingredients like tomato paste or a parmesan rind to the soup will add a deep, rich savoriness and body to the soup.

Does cream cheese thicken potato soup? ›

Cream cheese can be a delicious and tangy thickener for mashed potatoes so it stands to reason that it can also be used to add body to your favorite silky potato soup recipes — right? The answer is yes. It only works well if you do it carefully, though.

Can you use Russet potatoes for soup? ›

Best Potatoes for Soup

To make a potato soup, using russets or all-purpose baking potatoes can be best as they are high in starch and low in moisture. When you use these in soups, they can soak up the liquid and lose their shape. This makes them ideal for a thick, creamy soup.

How can I add flavor to tasteless soup? ›

Perk up a Bland Soup With Simple Pantry Staples

Add a splash of vinegar (any kind!), or a squeeze of citrus. Chances are, you could use a little more salt. Go ahead—it's ok. Salt perks up flat flavors and helps balance out bitter-tasting ingredients.

How to jazz up canned potato soup? ›

Add swirls of pesto, chili crisp, hot sauce, sour cream, or salted yogurt. Garnish your bowl with fried shallots, garlic chips, croutons, or a mish-mash of toasted seeds. Douse tender, fresh herbs—like cilantro, dill, parsley, or basil—in good-quality olive oil and vinegar and pile them on top.

How to spice up store bought potato soup? ›

A pinch of seasoning can make all the difference to freshen up the flavors in a ho-hum soup. Most canned soups have plenty of sodium, so skip the salt and stick with spices like cumin or curry powder or try dried herbs like basil or rosemary.

How do you spice up boring soup? ›

The key here is using the right herbs. Choose tender, leafy herbs for topping soup, like parsley (flat leaf or curly), cilantro, chives, or even mint. Skip the woody herbs, like rosemary and thyme — or add them in the beginning of the cooking process — otherwise they will dull, rather than brighten, the flavor.


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