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.

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Potato, Leek and Broccoli Soup with Pancetta Crumbs

Credit: © David Malosh

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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.

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Country Potato-and-Cabbage Soup

Credit: © Ellie Miller

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Guanciale (pork jowl) adds salty richness.

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Potato Soup with Spicy Shrimp

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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.

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Cream of Leek and Potato Soup

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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

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Russian Potato Soup

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

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Slow Cooker Potato and Ham Hock Soup

Credit: © Ian Knauer

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Ask your butcher to split the ham hock in half.

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Creamy Nettle and Potato Soup

Credit: © ANNA WILLIAMS

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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.