266 potato soup recipes

Hungarian vegetarian soup with pearl barley, split peas, potatoes, and carrots simmered in white wine, thickened with a butter roux and finished with vegetable juice and liquid smoke.

West African-style pepper soup with stewing beef, green chili peppers, potatoes, and tomatoes in a thyme-scented broth. A spicy, hearty one-pot soup served over rice.

German-style two-bean soup with white beans, green beans, ham, potatoes, and a roux-thickened beef broth. A thick, hearty old-world soup that simmers low and slow for deep, satisfying flavor.

Homemade vegan vegetable broth simmered for 3 to 4 hours with white wine, carrots, celery, potatoes, mushrooms, leeks, and fresh herbs. A clean, flavorful base for soups and sauces.

Hearty vegetable soup with pot barley, macaroni, cabbage, potatoes, mixed vegetables, and your choice of chicken, beef, or ham. One pot, serves 8, uses up the fridge.

Loaded chicken soup with two whole chickens simmered for rich stock, then bulked out with potatoes, cabbage, carrots, tomatoes, herbs, and broken spaghetti. A nearly stew-thick bowl that freezes well.

Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.

Try this tasty dish made with imitation crab, potatoes and green bell peppers.

A rustic one-pot meal of ham hocks and sausages simmered with cabbage, potatoes, carrots, and onions in a savory broth. Hearty, warming, and satisfying enough to be dinner all by itself.

Rich winter vegetable stock made with squash, celeriac, leeks, lentils, and fresh herbs, stewed then simmered for deep seasonal flavor. A vegan soup base.

Chunky corn chowder loaded with bell peppers, red potatoes, sausage, and a touch of cumin. Half the corn is pureed for a thick, creamy base. Even better the next day.

A big-batch chowder with chicken, pearl barley, crumbled bacon, potatoes, carrots, corn, and peas in a creamy evaporated milk broth. One pot, feeds a crowd, and warms you to the bone.

Creamy corn chowder with bacon, potatoes, carrots, and celery thickened with flour and cornstarch. A hearty, old-fashioned bowl topped with crispy bacon.

Sweet corn and sharp cheddar chowder with potatoes, half-and-half, and a dry mustard kick. Creamy, hearty, and ready in one pot for a weeknight dinner.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Senate bean soup with navy beans, smoked ham hock, potatoes, and an onion pique, half-pureed for a creamy-chunky texture. The famous US Capitol dining room recipe.