Chunky Vegetarian Potato Soup

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Chunky Vegetarian Potato Soup

soup ingredientsI love the flavor of the vegetarian potato soup. Before becoming a vegetarian, I used the older version of this recipe with chicken broth.

Since then I’ve changed out the broth, and replaced and/or eliminated some of the other ingredients.

For instance, I now add diced mushrooms to my potato soup for an extra savory flavor. My preferred mushrooms for this are the Baby Bella mushrooms, although I have also used the white button caps.

I eliminated the flour, there was no need to really have the flour in the soup; the potatoes and mushrooms give it enough texture and thickening without adding extra carbs. (Part of the soup gets pureed.)

Here’s the recipe:

Chunky Vegetarian Potato Soup


Serves: 4 - 5

  • 4 medium potatoes, peeled and diced
  • ¾ cup diced onion
  • 4 – 5 mushrooms
  • ⅓ cup celery, diced
  • 32 ounces vegetable broth
  • 2 Tbsp. olive oil
  • ½ cup milk
  • 1 Tbsp. fresh parsley, minced
  • ½ tsp. iodized sea salt
  • ½ tsp. ground black pepper
  • 1 bay leaf
  1. Saute the onion, mushrooms, and celery in the olive oil until the onions are translucent.
  2. Stir in the broth, potatoes, and bay leaf.
  3. Cook over medium heat, stirring occasionally, until the potatoes are tender.
  4. Remove the bay leaf.
  5. Remove ¾’s of the cooked vegetables and set aside.
  6. Blend the remaining vegetables into the broth.
  7. Stir the vegetables back in.
  8. Stir in the milk, salt, pepper, and parsley.
  9. Serve warm.


soup finishedI dice the potatoes first, and then soak the diced potatoes in several containers of cold water while I’m dicing the mushrooms and celery, to help reduce the amount of starchiness. I just drain it and then add some fresh water. Just as a side note, I prefer the peelers that you can hold from the side. With the swivel mechanism, the peeler can glide in either direction.

I used to remove only  ¼ of the amount of cooked vegetables, but then started increasing the amount that I removed from the soup. This helps to increase the chunkiness factor. It all depends on whether you prefer a more chunky soup, or a thicker broth.

If you like soups, you may also like these:

Easy Chunky Vegetarian Chili Recipe 
Savory Red Lentil Soup Recipe 




Cheryl Paton is an artist with a positive attitude that is reflected in her work. She writes about various art subjects and techniques. She enjoys creating art to help celebrate special occasions and events. She also writes about her favorite music, movies and the products she uses and recommends. She is also a specialist in adult literacy and is a published author. See more of her articles here and her art here.


Author: Jackie Jackson

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  1. I like potato soup and this recipe sounds very good, especially the mushroom ingredient.

    • Thank you Susan for your comment. The mushrooms help it to taste more savory.

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