Potato Soup Recipe | Bon appetit

Just because spring is coming doesn’t mean you should put your Dutch Oven into hibernation. Lean into the warm(er) weather with this one pot potato soup recipe that walks the line between creamy and light.

While winter calls for bowls of fully-loaded baked potato soup (with lots of spicy cheddar cheese, bacon bits, and sour cream), this cozy, slightly creamy soup was designed for spring. It starts with leeks, garlic, and diced potatoes (use baby gold or red potatoes) simmered with white wine and vegetable broth until tender. No need to mess around with a roux; Mashing some of the potatoes in the pot will thicken the broth nicely. A dash of Worcestershire sauce grounds the broth with deep umami flavor, while spring peas add a touch of sweetness and color to each bite. For an even lighter soup, you can swap out the cream for half and half, but we urge you not to use milk as this will make the soup too watery. If dill isn’t your taste, you can garnish with scallions, chives, or even crispy shallots.

Looking for something different? Try our recipe for a perfectly creamy potato soup for a silky mash, or try a rich potato and corn soup with bacon and fresh thyme. Looking for more spring soup recipes? This way →