At its simplest, potato soup is pretty humdrum — but the neutral flavour of potatoes means a big basic batch is soup-er easy to jazz-up.

Here’s how you can take a big batch of potato soup and turn it into a 5 tasty dishes. Bonus: potato soup freezes impeccably well, too!


Basic Potato Soup Recipe

Total Time: 30 minutes
Serves: 6

1 tsp canola oil
1 yellow onion (diced)
1 Tbsp unsalted butter
6 red potatoes (peeled and 1” cubed)
4 cups water
4 cups vegetable broth
2/3 cup heavy cream (or cashew milk)
Salt and pepper (to taste)

1. Heat oil in a large pot on medium-high heat. Add onion and cook until softened, about 6 to 8 minutes.
2. Next, add butter to the pot and continue to cook, stirring regularly until onions begin to turn golden, about 10 minutes.
3. Add diced potatoes, water and broth, and bring to a boil. Reduce to medium heat and let simmer until potatoes are fork tender, about 10 to 12 minutes.
4. Remove from heat and let contents of pot cool slightly.
5. Transfer to a blender or use an immersion blender to puree soup until smooth. Stir in the cream and season to taste.

5 Ways to Spice up a Basic Potato Soup:

Loaded Baked Potato
Stir in chopped (cooked) bacon, sliced green onions and shredded cheddar. Once ingredients are warmed through and cheese is melted, pour into bowls and top with a dollop of sour cream and a sprinkle with more cheese.

Pesto Chicken
Bring soup to a simmer and add 2 Tbsp. of good quality pesto (or make your own), leftover roast chicken meat and some white wine or lemon juice. Stir and let cook for 5 minutes. Top with fresh basil and grated Parmesan.

Bangers and Mash
Thinly slice 2 cooked sausages (head to a local butcher for something top notch), toss into a pan along with 1 tsp of Worcestershire sauce, 2 cups of frozen peas and thinly sliced yellow onion. Let cook on medium heat for about 10 minutes. Portion soup into bowls, and top with onion, pea and sausage mixture.

Thai Curry Vegetable
Add about 1 Tbsp of red Thai curry paste (less if you can’t handle heat), a few splashes of fish sauce, rice wine vinegar and chopped vegetables (like Chinese broccoli, carrots and cauliflower) to the soup. Once the vegetables are cooked, season to taste with salt and pepper, and serve.

Blue Cheese and Pear
This may be for slightly more adventurous palates, but trust me on this one! Crumble your favourite blue cheese into the pot of potato soup along with some diced pear and a 1/4 cup of port. Stir until cheese has incorporated into soup. Ladle into bowls and drizzle with honey before serving.

Thicken cream based soups, like this seafood chowder.

Thicken cream based soups, like this seafood chowder.

Other Ways to Use it:

Thicken any Cream-Based Soup
Traditionally, soups are thickened with a roux — a combination of butter and flour — but since so many people have gluten sensitivities these days, adding a few cups of simple, starchy potato soup will thicken things up in no time.

In Pot Pie Fillings
Similar to above, fillings for most pot pies call for flour to help hold all of the ingredients together. Pour enough potato soup over top of filling ingredients, and stir until evenly coated.