Potato Soup Recipes

By Food & Wine

Updated May 31, 2017

Credit: Ian Knauer

Potatoes are the perfect base for soup; they can be made creamy or chopped into a savory broth. Here, Food & Wine rounds up the best potato soup recipes, from the classic creamy potato soup to potato soup with spicy shrimp.

Start Slideshow

1 of 12

Potato, Leek and Broccoli Soup with Pancetta Crumbs

Go to Recipe

During its first year, Essex Farm harvested 10,000 pounds of potatoes in just one day; Kristin Kimball turned some of them into potato-leek soup. If you have a blender and good chicken broth, she swears it's one of the easiest soups to make. This version has a fabulous topping of supercrispy sourdough and pancetta crumbs mixed with sage and rosemary.

More Fantastic Soups

2 of 12

Country Potato-and-Cabbage Soup

Go to Recipe

Guanciale (pork jowl) adds salty richness.

More Delicious, Warming Soups

3 of 12

Potato Soup with Spicy Shrimp

Go to Recipe

Influenced by his Turkish-American wife, Meltem, Scott Conant spices up his silky potato soup with Turkish red-pepper paste (biber salcasi), made from sweet and hot peppers. Look for the paste at Middle Eastern groceries, or use harissa instead.

More Fantastic Soups

4 of 12

Cream of Leek and Potato Soup

Go to Recipe

This silky-smooth pureed soup may sound like an Escoffier classic, but its taste is purely Tuscan. Chef Lauren Kiino, a firm believer in whole-vegetable cooking, uses more of the leek greens than any French chef would tolerate, for tons of gentle leek flavor. Kiino also stirs in a little creme fraiche. "But the Italian spirit is still the same," she says.

Italian Soups

5 of 12

Russian Potato Soup

Go to Recipe

Often served chunky, a quick pulse in the blender turns this soup into a creamier soup.

More Russian Recipes

6 of 12

Slow Cooker Potato and Ham Hock Soup

Go to Recipe

Ask your butcher to split the ham hock in half.

More Crock Pot and Slow Cooker Recipes

7 of 12

Creamy Nettle and Potato Soup

Credit: © ANNA WILLIAMS

Go to Recipe

At Manka's Inverness Lodge, in Inverness, California, chef Daniel DeLong uses local wild stringing nettles to give a tangy flavor to this light, creamy soup. Because nettles are prickly, use gloves while working with them. If nettles are unavailable, substitute fresh spinach or a combination of parsley and sorrel.