Cheesy Vegetarian Potato Soup with Cheddar

Steps to Make It

Gather the ingredients.

In a large soup pot, sauté the onion and garlic in the olive oil for 3 to 5 minutes, until onions are soft.

Add the chopped potatoes and sauté for a few more minutes.

Add the vegetable broth, bay leaf, and season with salt and pepper. Bring to a boil, then reduce to a slow simmer. Cover and allow to cook, stirring occasionally, for 20 to 25 minutes, or until the potatoes are very soft.

Carefully remove the bay leaf, and transfer the soup to a blender or food processor (or use an immersion hand blender if you have one). Working in batches as needed, carefully process the potato mixture until smooth and creamy, or until the desired texture is reached (you may prefer a few chunks instead of a perfectly smooth soup—it's up to you).

Taste and season lightly with salt and pepper if needed. Return the soup to the pot and add cheese. Stir over low heat until the cheese is melted.

Garnish with green onions and chopped fresh parsley.