THE RECIPE JOURNAL · Lunch
Vegetarian Potato Soup with a Hint of Smoke
This cozy soup is perfect for chilly days, combining creamy potatoes with a subtle smoky flavor that warms you from the inside out. It’s a simple, comforting meal that’s both hearty and vegetarian-friendly.
FROM THE KITCHEN • Vegetarian Potato Soup with a Hint of Smoke
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by warming a tablespoon of butter and a bit of olive oil in a large pot over medium-low heat. Toss in the chopped onion and cook it until it starts to brown, about 3 minutes. Sprinkle in the garlic salt, tarragon, and a splash of liquid smoke, then keep cooking until the onion turns translucent, another 2 to 4 minutes. Next, add the potatoes and vegetable stock, then bring everything to a boil. Let it simmer until the potatoes are soft and the liquid has reduced to about a cup, which should take around 15 to 20 minutes.
02
Step 2
While the potatoes are cooking, melt the remaining tablespoon of butter in a skillet over medium heat. Stir in the cornstarch, mixing well so it doesn’t burn. Slowly pour in the half-and-half, stirring constantly until the mixture thickens, about 3 to 5 minutes. Once thickened, stir this creamy mix into the potato soup and let it heat through for a few minutes.
03
Step 3
Serve the soup topped with some shredded Cheddar cheese and a sprinkle of fresh parsley for a nice pop of color. Enjoy!
Why you’ll love it
This soup is warm, comforting, and full of smoky flavor without using meat. It’s creamy and hearty, making it perfect for chilly days. Plus, it’s easy to make and uses simple ingredients you likely have on hand.
How to serve
Serve the soup hot with a sprinkle of fresh herbs like chives or parsley. A side of crusty bread or a light salad pairs beautifully. You can also add a dollop of sour cream or a sprinkle of shredded cheese for extra richness.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened too much. This soup can also be frozen for up to 2 months.
