What can I make with potatoes for soup?

Potatoes add starch, which gives soup more body as pieces soften and release some of it into the broth. They also make a soup feel filling without needing cream, especially alongside beans, split peas, corn, or barley. In a chunky soup or stew, they absorb surrounding flavours while keeping the meal substantial. Cut them evenly so they finish at the same time, and avoid boiling them too aggressively if you want distinct pieces.

Cook the potatoes until tender, then blend only as much as the recipe calls for. Over-blending releases too much starch and can make the texture stretchy, particularly with a food processor or blender. If you want a creamy result with some contrast, blend part of the soup and leave the rest chunky. A gentle simmer is also better than prolonged hard boiling, which can make the potatoes break down unevenly.

Choose a soup or stew that pairs the potato with a clear source of protein, such as chicken, beef, turkey, fish, split peas, or peanuts. Options such as Chicken Stew, Golden Split Pea Soup, Peanut Stew, Turkey Stew, and Walleye Chowder are more likely to satisfy as the main course than a plain vegetable broth. Add bread or a simple side salad if the soup is light, but check the batch size before cooking so leftovers do not become an accidental second meal. Nomme helps two people settle on the same dish before planning the week and shopping for it.