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Creamy Vegetarian Onion and Potato Soup


Happy Sunday, Soupers! No big plans today. Just kicking back and enjoying this creamy vegetarian Potato and Onion soup … so good!

This recipe is very similar to a soup we make, Creamy Garlic and Potato soup. What we loved most is that it’s a pretty quick meal to make and you probably already have all the ingredients on hand anyway. So go ahead and try it for yourself!



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5 small potatoes peeled and cubed
1 red onion
1 leek
1 shallot (raw), chopped
1 garlic cloves, chopped
4 yellow onions, chopped
1 green onion, chopped
1 teaspoon spicy paprika
5 cup(s) vegetarian stock
3 bay leaves
1 tablespoon olive oil
2 tablespoons balsamic vinegar
Pinch salt and pepper to taste
1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)
1 tablespoon butter
1 tablespoon, crème fraîche or fresh cream
1 squeeze lemon

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 0min
  • Meal Time Lunch
  • Serves 4


  1. Bring vegetable stock to a boil. Add balsamic vinegar, and bay leaves to the stock.
  2. Add salt and pepper to taste and cook for about 20 minutes.
  3. Chop potatoes, onions, leeks, garlic, and shallots and saute with olive oil over high heat for roughly 3 minutes.
  4. Add vegetable mixture to the boiling stock and continue cooking on low heat for 25 minutes.
  5. Near the end of cook time (ten minutes), remove the bay leaves.
  6. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to blender.
  7. Add milk and cream to mixture in the blender. Blend to desire consistency. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.
  8. Finish off with the final sprig of parsley, croutons and grated cheese and serve in a bowl.

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