2,947 recipes
Red bell pepper soup pureed with potato, carrot, rosemary, and fennel for a vibrant, smooth bowl. Soy sauce adds umami depth. Naturally vegan.
Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.
Manhattan clam chowder made with 36 live clams steamed open, diced pork, tomatoes, potatoes, and herbs simmered for over an hour. A brothy, tomato-based chowder.
Manhattan clam chowder made from scratch with fresh clams, salt pork, potatoes, tomato juice, and thyme. The classic New York red chowder with no cream and real briny clam flavor.
Classic Italian minestrone soup with white beans, salt pork, leeks, cabbage, turnip, zucchini, and elbow macaroni. Slow-simmered farmhouse soup finished with grated parmesan.
Beef and bay stew: a rustic Irish-style beef stew with leeks, turnip, carrots, potatoes, and celery, simmered gently with bay and thyme. Old-fashioned slow-cooked supper served with crusty bread.
Slow cooker black bean and potato soup with diced ham, jalapenos, cumin, oregano, thyme, and cloves in a beef broth base. Dump everything in the crockpot and let it cook all day.
Caldo Verde: Portuguese green soup with kale, chorizo, white beans, potatoes, turnips, and smoked ham in chicken broth. One pot, one hour, and even better the next day.
Cheddar broccoli potato soup with a creamy blended potato base and tender broccoli florets. A kid-friendly weeknight soup that makes broccoli irresistible.
Chicken Casserole with Potatoes, Mushroom, and Pea recipe
Hearty Irish-inspired soup blending colcannon flavors with corned beef, cabbage, kale, leeks, and russet potatoes in a brothy base spiked with sherry and warm spices.
Creamy corn chowder with potato, creamed corn, whole kernel corn, and an egg-thickened broth. A rich, old-fashioned soup that comes together in 35 minutes.
If you have never tried to add sweet potato into potato, try this recipe. Then you will fall in love with it!
Eye of round roast marinated overnight in Chinese hot mustard, garlic, soy, and Worcestershire, then high-heat roasted with potatoes. A budget cut cooked right.
Philadelphia pepper pot, the historic peppery tripe-and-veal soup of Colonial America. Slow-simmered with potatoes and pot herbs, fired up with cayenne, and dotted with tiny marble-sized suet dumplings.
Fiesta Ranch Potatoes with Creamy Chile Dip recipe