Name: Easy Potato Soup (Meatless Monday)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds potatoes, peeled and diced; 1 onion, chopped; 3 stalks celery, chopped; 2 cloves garlic, minced; 4 cups vegetable broth; 1 cup milk (or cream for a richer soup); Salt and pepper to taste; 1 tablespoon butter; Optional toppings: shredded cheese, green onions, sour cream, crumbled bacon (omit for vegetarian)

Why You’ll Love Easy Potato Soup (Meatless Monday) Recipe

This potato soup is hearty and satisfying without any meat, thanks to creamy potatoes, rich cheese, and flavorful seasonings. It’s quick to prepare, uses pantry‑friendly ingredients, and tastes even better the next day — ideal for leftovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
russet potatoes
yellow onion
celery
garlic
vegetable broth (or chicken stock)
cheddar cheese
Parmesan cheese
sour cream (or cream)
salt
pepper
red pepper flakes
butter
olive oil

Directions

Chop the onion and celery.
Heat a large pot over medium heat and add the butter and olive oil. Add the onions and celery, and season with salt, pepper, and red pepper flakes.
Peel and dice the potatoes, then add them along with minced garlic to the pot. Sauté for about 5 minutes.
Pour in the vegetable stock and increase heat to high. Bring the soup to a boil, stirring occasionally. Cook until the potatoes are fork tender (about 14–18 minutes).
Mash the potatoes in the pot to create a creamy texture (or leave it chunky if you prefer).
Remove from heat and stir in the cheddar cheese, Parmesan, and sour cream until melted and well combined. Serve hot.

Servings and timing

Serves: 6–8
Prep time: about 15 minutes
Cook time: about 15 minutes
Total time: about 30 minutes

Variations

• Loaded style: Add crispy cooked bacon bits (omit for vegetarian) and extra cheese on top.
• Chunky or smooth: Mash more for a thicker soup, or use an immersion blender for a smoother texture.
• Cheese swap: Try Monterey Jack or provolone instead of cheddar.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stovetop over medium‑low heat, stirring occasionally until warmed through. This soup doesn’t freeze well, as the potatoes may break down and change texture.

FAQs

How do I make this soup vegan?

Substitute dairy cheese and sour cream with vegan alternatives, and ensure your broth is vegetable‑based.

Can I leave the potato skins on?

You can if using thin‑skinned potatoes like Yukon Gold or red potatoes, but thick skins may not break down well.

Can I use milk instead of sour cream?

Yes — milk or cream can be used, but sour cream adds a tangy richness.

Can I make this in a slow cooker?

Yes. Sauté the aromatics first, then add everything to the slow cooker and cook on low for 6–8 hours until tender.

Can I use a different cheese?

Sharp cheddar is recommended, but Monterey Jack or provolone also work well.

Is this soup gluten‑free?

Yes, as long as your broth and other ingredients are gluten‑free.

Can I add other vegetables?

Celery and onion are traditional, but you can add carrots or leeks for extra flavor.

How do I thicken the soup more?

Mash the potatoes more thoroughly in the pot; the natural starch helps thicken the soup.

What’s the best way to reheat this soup?

Warm on the stovetop over medium‑low heat, stirring to prevent sticking.

Can I freeze this soup?

Freezing isn’t recommended because the texture of the potatoes may become grainy.

Conclusion

This easy potato soup is a comforting, creamy, and satisfying dish that’s perfect for Meatless Mondays or any night you want a simple, hearty meal. With its flexible ingredients and quick prep time, it’s sure to become a family favorite in your weeknight rotation.