Light Vegetarian Potato Soup

I've been dying to try potato soup for the longest time. Now that winter is here, I feel like a permanent chill has settled into my bones. And the best way to remedy that is to drink a bowl of hot, comforting soup!



The problem was, every time I looked for a good recipe for potato soup, it always called for bacon and chicken broth. Now I'm okay with eating chicken, but bacon is a big no no! So I was like, why don't I come up with a vegetarian potato soup recipe, for all of us not meat eating people out there who would like a vegetable soup to, for once, mean that it has only vegetables. This version is also light since we don't use heavy cream. Use light cheese and sour cream to get rid of additional calories.

So here it is, a delicious, light, comforting soup that is vegetarian and super easy to make.

Vegetarian Potato Soup
serves 4-6

3 tbs butter
1 medium onion, diced
1/4 cup all-purpose flour
2 cup vegetable broth (or chicken stock)
2 cups milk
3-5 potatoes (depending on size), peeled and diced very small
3-4 stacks celery, diced (optional)
3-4 small carrots, diced (optional)
1 cup shredded mexican blend cheese
1/2 cup light sour cream
salt and pepper to taste

toppings- green onions, chives, sour cream, cheese

Heat butter in a large pot over medium-high heat.

Add onion and sauté until soft and translucent or pink, around 5 minutes.

Sprinkle flour on top of the onion and combine. Cook flour for an additional minute.

Stir in the vegetable broth and milk slowly while continually stirring so no lumps form. Add potatoes and other veggies and cook until the mixture comes to a simmer (not boiling!).

Reduce the heat to low, cover, and let simmer for 10-15 minutes or until the potatoes and veggies are soft. Stir in the cheese and sour cream, salt and pepper. Taste for seasoning and serve immediately with desired toppings! Enjoy!