Vegetarian Easy Potato Soup

Total time50 min

Prep time15 min

Cook time35 min

Creamy, cozy, and loaded with tender russet potatoes, this soup gets its rich texture from a simple roux base built with sautéed onion and garlic, then simmered until the broth turns thick and comforting. A portion of the potatoes get crushed right in the pot, giving the whole batch that classic chunky-yet-velvety consistency without any fuss. Melty cheddar and a swirl of sour cream stirred in at the end take it from good to genuinely craveable, and fresh chives on top add a bright, savory finish. It's the kind of one-pot dinner that comes together on a weeknight but still feels like a warm hug in a bowl. This version fits neatly into a vegetarian kitchen, so everyone at the table can dig into the same pot.

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Ingredients

6 servings

4 strips bacon, cut into ½-inch pieces
MorningStar Farms Meatless Bacon Strips Plant Based Protein Original - 5.25 Oz Lightlife Smart Plant-Based Bacon Morning Star Farms Veggie Morningstar Farms, Veggie Breakfast, Veggie Bacon Strips, Vegetarian
MorningStar Farms Thick Cut Applewood Black Pepper Vegetarian Bacon Strips
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Chef's tip
Cook it only until crisp, adding a little oil to the pan - vegetarian bacon cooks much faster than pork bacon and can scorch. If the recipe simmers or bakes the bacon further, set it aside and stir it back in near the end.
1 medium yellow onion, diced
3 cloves garlic, minced
3 tbsp unsalted butter
3 tbsp all-purpose flour
4 cups low-sodium chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
2 lbs russet potatoes (about 3 large), peeled and cut into ¾-inch cubes
1 cup whole milk
½ cup sour cream
1 cup shredded cheddar cheese
½ tsp salt, plus more to taste
¼ tsp black pepper, plus more to taste

For serving

2 tbsp fresh chives, thinly sliced (optional)
2 tbsp sour cream, for serving (optional)
¼ cup shredded cheddar cheese, for serving (optional)

Instructions

1
Cook the bacon pieces in a large pot or Dutch oven over medium heat, stirring occasionally, until the fat has rendered and the bacon is crisp, about 6–8 minutes. Transfer the bacon to a paper-towel-lined plate and set aside, leaving about 1 tbsp of drippings in the pot.
2
Add the diced onion to the pot and cook over medium heat, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook, stirring constantly, until fragrant, about 1 minute.

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