Potato Soup For All Seasons


potato soup 2xMy husband and I have a running joke – after serving soup for dinner, he will eat his fill, compliment the food,  and then ask what’s for dinner.

Soup is often relegated to the lowly position of side dish or appetizer  – Do you want soup or salad with your meal? – instead of main course.

Maybe in restaurants, but not in my kitchen.

I LOVE making soup for dinner. Hearty, one pot meals that get us through at least two meals?! Yes, please!

Soup is also very forgiving. While baking is probably my real passion, it doesn’t always leave room for mistakes (you can ask my daughter about the time I forgot to add the oil to a batch of blueberry muffins…). But with soup, there is a lot of wiggle room when it comes to ingredients.

If I have a bunch of veggies that I am wanting to work through, often times I won’t feel inspired enough to find a recipe for that one thing – like daikon or turnips. But these work so well in a soup along with a bunch of other ingredients.

My basic potato soup is one of these “throw in what you have” soup recipes. I can make a basic pot of potato soup and will liven it up with anything else I happen to have in my vegetable bin.

Basic Potato Soup Recipe

6 – 8  medium potatoes, peeled and diced

1 medium onion, diced

2 – 4 cloves garlic, minced

3 – 5 carrots, peeled and sliced

2 -4 celery stalks, sliced

8 – 12 cups of vegetable stock

olive oil for sauteeing


Add-ins (early)

2 – 4 turnips (or parsnips or rutabagas), peeled and diced

1 large daikon, peeled and diced

1 large sweet potato, peeled and diced


Add-ins (late)

2 cups (1 can) cooked white beans, drained and rinsed

2 -3 cups cooked seitan, diced fine

1 bunch chard or kale, rinsed and chopped

1 cup each of frozen corn or peas


potato soup 1x


Heat olive oil on medium heat in a large stockpot or cast iron dutch oven.

Add onion and garlic and saute for 2 minutes.

Add diced vegetables from basic recipe and any from early add-ins.

Stir to combine and saute an additional 5 minutes.

Add 8 cups of vegetable stock (or more if needed) to cover vegetables), stir well, and cover pot.

Keep remaining stock in reserve.

Heat on medium heat for 25-30 minutes or until vegetables are cooked through (do the fork test).



Soup will have reduced a bit, so add enough reserve stock to adjust consistency to taste (or you are adding late add-ins, you’ll probably use the entire 4 cups of reserve stock).

Add late add-ins at this point and cook an additional 10-15 minutes uncovered.

Serve with biscuits, bread or cornbread.

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