124 potato soup recipes

New England fish chowder with bacon, potatoes, onion, and milk. No cream, no flour, no thickener. The bacon drippings and breaking fish do all the work in this pared-down one-pot classic.

Quick potato and salmon bisque made in the microwave with canned salmon, instant mashed potatoes, chicken broth, and lemon zest. A creamy, no-fuss soup ready in about 15 minutes.

Silky chilled cucumber spinach soup with potatoes and light cream, brightened with lemon juice. A vibrant green cold soup that serves 8 and pairs beautifully with crusty bread.

Slow-simmered vegetable stock bursting with earthy aromatics and garden-fresh flavor, ready to elevate soups, risottos, and sauces from ordinary to extraordinary.

Fish chowder with bacon, diced potatoes, and fish fillets simmered in a creamy half-and-half broth with thyme. A simple New England-style chowder ready in 45 minutes.

Classic Filipino chicken tinola soup with ginger, green papaya, fish sauce, and wilted spinach. A nourishing one-pot meal that warms you from the inside out in about an hour.

New York-style clam chowder with hard clams, salt pork, potatoes, carrots, canned tomatoes, and thyme in a clear broth. The tomato-based cousin of New England chowder.

Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.

Leftover vegetable soup pureed smooth with chicken broth and seasoned with Tabasco, herbs, and a touch of cream. The thrifty cleanout-the-fridge soup that turns leftovers into something genuinely good.

Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.

Classic chilled vichyssoise made with leeks, potatoes, and cream, puréed until velvety smooth and garnished with fresh chives. The quintessential cold summer soup.

A light vegetable soup simmered with potatoes, carrots, zucchini, tomatoes, and dill weed in vegetable stock. Vegan, low-calorie, and on the table in under an hour.

Red pepper soup blended silky smooth with potato, garlic, and chicken broth, topped with Greek-seasoned shrimp and Parmesan. A light, elegant bowl in 30 minutes.

Light vegetable stock: a simple homemade base of onion, garlic, celery, carrot, and bouquet garni simmered for an hour. The clean vegetarian foundation for soups, sauces, and risottos.

Manhattan-style red clam chowder with fresh-steamed clams, salt pork, tomatoes, and thyme. The tomato-broth chowder New England purists love to argue about.

Turn off the barbecue, and get ready to make some stew! You can add a variety of seasonings to spice it up, perfect for the summer!