Potatoes have a symbiotic relationship with the soup pot. They give soups body, a textural richness that signals comfort. They also enhance other flavors, provide a neutral base for corn or carrots or herbs like chives to show off sweetness or pungency. Potatoes, in other words, are essential for soups, just like these 6 recipes are an essential part of our repertoire.

1. Creamy Potato and Corn Chowder


Bacon, potatoes, and corn are kind of a holy trinity of New England cooking. This rich, comforting, and old-fashioned soup is lovely during summer (if you feel like soup during summer), early fall (when there’s still fresh corn in the market), or deepest winter, with frozen corn. Get our Creamy Potato and Corn Chowder recipe.

2. Potato-Leek Soup


One of the defining dishes of humble, home-style la cuisine bourgeoise of France, potato-leek soup is simple, versatile, and satisfying. Our version calls for four ingredients (not counting salt and black pepper), and comes together in less than an hour. Get our Potato-Leek Soup recipe.

3. Curried Potato and Carrot Soup


If you’re tired of creamy Euro-style potato soups, this recipe’s for you. Coconut milk gives it just a touch of lusciousness but really, it’s about the sweetness and texture of root vegetables and the zing of fresh ginger and curry powder. Use veggie broth and it becomes vegan. Get our Curried Potato and Carrot Soup recipe.

4. Loaded Baked Potato Soup


Make this soup—which mimics the flavors of a fully loaded baked spud—on a cold, dreary day for the perfect warming meal. Cheddar cheese and sour cream are stirred in at the end, and the soup is topped with crispy bacon, chives, and more cheese. Get our Loaded Baked Potato Soup recipe.

5. Summer Corn Chowder


Like most chowders, this one has milk, cream, and chunks of potatoes, but to add texture and maximize the sweet corn flavor, some of the corn kernels are blended with milk. The potatoes are a rich and soothing presence. Get our Summer Corn Chowder recipe.

6. Seven-Vegetable Soup


Chef April Bloomfield’s original recipe may give equal time to a handful of root vegetables, but we know which one’s essential here: the pair of diced Yukon Gold spuds that give this simple, totally satisfying soup body and a certain grounding. Get our Seven-Vegetable Soup recipe.

Related video: Loaded Potato Soup

See more articles