Emily Nunn, a culinary writer, has created a recipe that is both crowd-pleasing and adjustable. At its core, the dish's ingredients are Yukon Gold potatoes, leeks, celery, and chicken stock.
Potato Leek Soup
You can make a lively and warm soup in only one hour by combining starchy baked potatoes, acidic cheddar, and crisp bacon if you combine these ingredients.
Potato and Cheddar Cheese Soup
With the use of dashi and soy sauce, Chef Shota Nakajima transforms leftover mashed potatoes that are buttery into a soup that is both soothing and savory.
Creamy Mashed Potato Soup with Dashi
This soup is made by cooking broccoli stems with potatoes and then pureeing them to create a creamy base. The soup also has broccoli florets, which provide a textural contrast, and Parmesan cheese, which adds a savory flavor.
Broccoli and Potato Soup
Edna Lewis and Scott Peacock, two of the most renowned chefs in the South, used turnips and russet potatoes to create a thicker consistency for this dairy-free and light root vegetable soup.
Silken Turnip and Potato Soup
Robby Melvin, the person responsible for creating this recipe, utilizes russet potatoes to make this opulent and delectable potato soup. It also includes cheddar cheese, onions, sour cream, and crispy potato skins.
Loaded Potato Soup
There are three and a half pounds of sweet potatoes that Melissa Clark, the author of the cookbook, skins in order to make this aromatic soup that is spiced with Thai curry paste and three different kinds of coconut.
Sweet Potato Coconut Soup with Thai Curry
In order to create a substantial bowl of soup that is ideal for a cold day, this soup that is based on chicken broth requires one pound of sirloin steak that has been thinly sliced and one pound of baked potatoes that have been diced.
Steak and Potato Soup