178 potato soup recipes

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.

This simple but delicious chicken dish is the perfect dinner to warm up that cold winter night.

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.

Hernekeitto is the traditional Finnish yellow split pea soup, simmered with smoked ham hocks, potatoes, carrots, and whole allspice. Hearty Nordic comfort food, served Thursdays in Finland.

Split pea soup with fennel, potatoes, and green peas pureed into a creamy base then finished with fresh basil and parsley. A vegan harvest soup with anise-sweet depth.

Quick corn chowder with salt pork browns rendered pork, then simmers potatoes and corn in a milk-soaked-cracker thickened broth. Old New England comfort in 30 minutes.

Old-fashioned beef vegetable soup built from meaty soup bones, loaded with potatoes, carrots, cabbage, green beans, peas, and rice. One pot, one hour, and enough soul-warming goodness to feed the whole family.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Filipino mechado: braised beef with potatoes, carrots, lime, soy, and tomato sauce. Classic Spanish-influenced Filipino comfort food, sliced and served with sauce.

Creamy garlic soup pureed with potatoes, carrots, celery, and two whole bulbs of garlic. A vegan, no-cream soup where potatoes provide the silky body and garlic brings bold flavor.

Spanish meatball soup (albondegas) with beef stock, tomato sauce, potatoes, carrots, and celery: hearty broth with tender meatballs and chunked vegetables, garnished with green onions.

Oxtail soup simmered until the meat falls off the bone, then finished with potatoes, mixed vegetables, and tomato paste for a rich, hearty bowl. A classic stick-to-your-ribs soup served as is or ladled over white rice.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Traditional Shabbos cholent slow-cooked overnight with meat, soup bones, potatoes, barley, beans, and onions. This classic Jewish Sabbath stew simmers 18 to 24 hours for deeply rich, tender results.

Vegan split pea soup: green split peas simmered with celery, carrot, onion, potato, and herbs into a thick, hearty bowl finished with frozen sweet peas and a splash of tamari. No ham needed.

Summer soup with potato, leek, watercress, and fresh basil in vegetable stock. A light, peppery vegetarian soup that celebrates green flavors without cream or heavy thickeners.