Dinner

Vegetarian Baked Potato Soup Recipe

BySimon Carel December 31, 2025December 31, 2025

Introduction

This Vegetarian Baked Potato Soup is a comforting and creamy dish perfect for chilly days. With tender potatoes, savory onions, and a cheesy finish, it’s a hearty meal that’s easy to prepare and sure to satisfy.

A white bowl filled with creamy light-colored soup with a smooth texture, topped with a layer of shredded bright orange cheddar cheese and small pieces of green herbs sprinkled lightly on top. The bowl sits on a white marbled surface beside a shiny silver spoon and a small white bowl with extra shredded cheese. In the background, part of a potato and a blue cloth with white patterns are visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 medium yellow onion, diced
Splash olive oil
4 garlic cloves, minced
½ tsp salt
½ tsp black pepper
¼ tsp dried thyme
¼ cup all purpose flour
3 cups vegetable broth
3 large baked potatoes (leftovers or batch prepped)
½ cup half and half
½ cup sour cream
1 cup shredded cheddar cheese, divided
Smoked paprika, for garnish

Instructions

Step 1: In a large pot or Dutch oven, sauté the diced onion in a splash of olive oil over medium heat until soft and translucent, about 5 minutes.
Step 2: Add the minced garlic, salt, black pepper, and dried thyme. Sauté for 1 more minute until fragrant.
Step 3: Whisk the all purpose flour into the vegetable broth until smooth, then stir the mixture into the pot.
Step 4: Chop the baked potatoes into chunks and coarsely mash them. Add the potatoes to the pot, bring the soup to a boil, then let it simmer for 1 minute.
Step 5: Stir in the sour cream, half and half, and half of the shredded cheddar cheese. Heat gently until the cheese melts and the soup is warmed through, but avoid boiling to prevent curdling.
Step 6: Serve the soup topped with the remaining cheddar cheese and a sprinkle of smoked paprika for a flavorful finish.

Tips & Variations

Use Yukon Gold or Russet potatoes for a creamier texture.
For extra flavor, add chopped chives or green onions as a garnish.
Substitute half and half with whole milk for a lighter soup, though it will be less creamy.
To make it vegan, replace half and half and sour cream with cashew cream and use a dairy-free cheese alternative.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring frequently to prevent curdling. If the soup thickens too much, add a splash of vegetable broth or water to loosen it.

How to Serve

A white bowl filled with creamy white soup that has a thick texture, topped with melted bright yellow cheese and sprinkled green herbs. A woman's hand holding a spoon lifts a spoonful of the soup showing soft chunks inside with the cheese stretching from the bowl. Some orange-red spice powder is visible on the soup surface. The bowl sits on a surface with a white marbled texture, with a peeled potato and a blue cloth with white patterns in the background. A small glass bowl of shredded yellow cheese sits nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of baked ones?

Yes, but you’ll need to boil or bake the fresh potatoes first until tender before adding them to the soup. Using baked potatoes enhances the flavor and texture.