124 potato soup recipes

Granny Smith Apple-Onion Soup with Celery Root recipe

A 3-ingredient chilled bisque that blends frozen cream of potato soup with peppery fresh watercress and milk into a smooth, elegant cold soup. Ready in minutes, no cooking required.

Thick, freezer-friendly broccoli cheddar chowder loaded with hash browns, corn, and pimientos. Mix it up, freeze it, then reheat for a cozy weeknight bowl.

Silky Caribbean-style soup made from eddoes (a taro-like root vegetable) simmered in chicken broth with a bouquet garni, puréed smooth, and enriched with heavy cream and nutmeg.

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Seafood chowder for a crowd with sole fillets, canned clams, shrimp, and cream of potato soup. Feeds 20 people in 30 minutes using mostly pantry and freezer staples. Freezes well.

Appalachian ramp soup: wild leeks simmered with beef, potatoes, carrots, and celery, finished with butter-fried ramps for a pungent, garlicky spring broth.

A creamy, cheesy hashbrown casserole inspired by Cracker Barrel, topped with a crunchy cornflake crust. Perfect for brunch or as a comforting side dish.

Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.

Chilled Spanish-style cantaloupe soup blended with potato, half and half, and dry sherry. Silky, elegant, and ready in 15 minutes. Garnish with nutmeg or a slice of lime.

Hortosoupa is a Greek pureed vegetable soup made with potatoes, onions, carrots, celery, and ripe tomatoes, finished with a drizzle of olive oil at the table. Naturally vegan, deeply comforting.

Cold soups make for excellent summer fare. The best vichyssoise I ever had in my life was at a French restaurant during a Montreal summer. Humor me. Try the soup in the traditional manner but then, if you must heat it up, (sigh), go ahead.

Simple cod chowder simmers Atlantic cod with russet potatoes and onion in whole milk, finished with fresh chives. A clean New England-style classic ready in under an hour.

Golden vegetable fondue made from pureed carrots, turnip, swede, and celery simmered in chicken broth and finished with butter and nutmeg. A savory dipping pot for sausages and potatoes.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

New England clam chowder, home-style: minced clams, potato, milk, butter and crisp bacon over a sauteed onion base. A simple, no-cream version that's pantry-friendly and ready fast.