Vegetarian Potato Soup with Light Cream

Last Updated on October 19, 2023

Indulge in the comforting flavors of a creamy, hearty potato soup that’s both vegetarian-friendly and delightfully satisfying.

simple potato soup recipe (stovetop)

In this article, I’ll share an easy-to-follow recipe for a simple yet delicious Vegetarian Potato Soup with Light Cream, perfect for chilly evenings or whenever you’re in the mood for a warm, soul-soothing bowl of goodness. 

Plus, it can be ready in just 40 minutes from start to finish.

Vegetarian Potato Soup with Light Cream Recipe


  • 4 large potatoes, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup light cream
  • 2 tablespoons butter
  • 1/2 cup grated cheddar cheese (optional)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Chopped fresh chives or green onions for garnish (optional)
  • 1/4 teaspoon of your favorite spice: ground paprika, turmeric, nutmeg, ground ginger, etc (optional)

Cream Types

The U.S. Food & Drug Administration establishes precise guidelines for various cream types. Essentially, the sole distinguishing factor among these four popular cream variations is the quantity of fat they contain:

  • Heavy cream: 38 percent fat
  • Whipping cream: 35 percent fat
  • Light cream: 20 percent fat
  • Half-and-half: 12 percent fat.


  1. Heat the olive oil and butter in a large soup pot over medium heat. Add the chopped onions and garlic. Sauté for a few minutes until the onions become translucent.
  2. Add the diced potatoes to the pot and stir to combine with the onions and garlic. Cook for a few more minutes, allowing the potatoes to absorb some of the flavors.
  3. Pour in the vegetable broth, ensuring it covers the potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork.
  4. Using an immersion blender or a regular blender (in batches), carefully puree the soup until it’s smooth and creamy.
  5. Return the pureed soup to the pot and stir in the light cream. Simmer for an additional 5-10 minutes, allowing the soup to heat through. Season with salt and pepper to taste. Feel free to add a 1/4 teaspoon of your favorite spice, like ground paprika, turmeric, nutmeg, ground ginger, or other powdered spices to add a touch of color and spiciness to your soup.
  6. If you’d like, stir in the grated cheddar cheese for added creaminess and flavor. Allow the cheese to melt into the soup, stirring until well incorporated.
  7. Serve the vegetarian potato soup hot, garnished with chopped chives or green onions if desired. You can also add a drizzle of extra light cream for an elegant touch.

You can savor this soup as it is or serve it with croutons or toast.

Enjoy your delicious and creamy vegetarian potato soup with light cream!

vegetarian potato soup recipe
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