1,111 potato soup recipes

An old-school New England clam chowder built on rendered salt pork, a quart of chopped clams, cubed potatoes, and whole milk finished with butter. No flour, no cream, just pure Yankee tradition.

Cozy small-batch corn chowder for two with potatoes, milk, paprika, and a pinch of kelp powder for natural briny depth. Simple, warming, and perfectly portioned.

Turkey chowder with potatoes, carrots, and zucchini in a thyme-seasoned broth thickened with a light roux. A smart way to use leftover turkey beyond the usual sandwich.

Creamy salmon chowder made with canned salmon, potatoes, milk, and cream simmered low and slow for an hour. A rich, comforting pantry-friendly chowder that uses the salmon juice for extra flavor.

Hearty potato and leek chowder with carrots and onions simmered in chicken broth, finished with milk and fresh parsley. Thick, creamy, and warming.

Simple salmon chowder with russet potatoes, celery, and onion in a creamy evaporated milk broth thickened with cornstarch. Hearty, comforting, and just 7 ingredients.

Maine clam chowder simmers ground clams with salt pork, onions, and potatoes, finished with evaporated milk. Old-fashioned New England chowder with deep coastal flavor.

Polish dill pickle soup (zupa ogorkowa) made from soup bone stock, shredded dill pickles, pickle brine, and a flour-cream finish for a tangy, creamy bowl. Eastern European comfort food at its purest.

Creamy corn chowder with fresh corn, diced potatoes, sauteed onion, and a generous pour of cream. Six ingredients, classic New England comfort food for four.

Authentic New England double clam chowder built from fresh-steamed clams and bottled clam juice for layered seafood depth. Salt pork, potatoes, milk, and cream simmer slowly into a thick, traditional chowder.

Southwest corn chowder blends fresh sweet corn with poblanos, serranos, and cream into a smooth base, then folds in crisp blanched potato, jicama, and bell peppers for texture.

Low fat corn chowder thickened with evaporated skim milk instead of cream. Sweet corn, tender potatoes, and a touch of paprika for a creamy, lightened-up bowl.

Dad's corn chowder simmers salt pork, sweet corn, potatoes, and milk into a New England classic. Old-school comfort with smoky, savory depth in every spoonful.

Granny's broth is traditional Welsh cawl, lamb slowly simmered with leeks, carrots, swede and potatoes into a clear, warming winter broth. A farmhouse classic served with crusty bread.

Velvety cream of leek and potato soup infused with mussel cooking liquid, finished with half-and-half and tender mussel meat. Fresh herbs and white wine make this a refined bowlful.

New England clam chowder cooked in the microwave with bacon, potatoes, onions, minced clams, and half and half. Classic Yankee comfort soup, ready fast.