1,078 potato soup recipes

Jamaican red pea soup with kidney beans, stewing beef, pig's tail, and coconut milk simmered low and slow with Scotch bonnet and fresh thyme.

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.

Popeye's sweet pea soup: a double dose of green peas plus a whole pound of spinach, with yam, onion, celery, and a hint of molasses. Vegan, iron-packed, and ready in an hour.

Moroccan chickpea soup with saffron, turmeric, ginger, and potatoes simmered in stock with tomato paste. A warming vegetarian soup finished with fresh lemon juice.

Garlic soup Provencal with two full heads of garlic, saffron, sage, leeks, and tomatoes, thickened with potato for a silky, deeply aromatic French soup. No cream needed.

Creamy roasted poblano corn soup pureed with potato and tofu for silky body without cream. Serve hot or chilled for a lighter Mexican-inspired soup with smoky pepper flavor.

Hasa vegetable soup with carrots, potatoes, tomatoes, fresh ginger, cumin, and a full cup of cilantro. A warming, ginger-forward vegetarian soup simmered low for an hour until the vegetables are tender.

Creamy chilled broccoli vichyssoise with leeks and potatoes. A refreshing twist on the classic French soup, bright with lemon.

Bolivian peanut soup (sopa de mani) with roasted peanuts and peanut butter pureed with boiled potatoes into a thick, nutty, velvety broth. Garnished with fresh chives.

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

Pressure cooker carrot soup with apples, potato, and a swirl of peanut or almond butter. Creamy without cream, dairy-free option, ready in 35 minutes.

Roasted corn soup with oven-roasted cobs, garlic, potato, red capsicum, and cream. Smoky, sweet, and velvety with whole kernels stirred through for texture.

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.

Saffron-infused fisherman's soup with steamed halibut, red potatoes, tomatoes, and fennel seeds. The fish steams separately over the broth for flaky, perfectly cooked results.

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

Garlic head soup built on three whole simmered bulbs blended into a brothy base with barley, wild rice, potatoes, carrots, and mushrooms, herbed with thyme, rosemary, and dill.