Not Your Average Potato Soup



For some reason, I’ve been craving potato soup ALL winter long. And the strange thing is, I don’t think I’ve ever had potato soup before. Is it normal to crave things you’ve never tried? Well, it happens to me quite often. Case in point: vegan sushi. I’ve never had it before, but every time I see it my craving grows and grows. This weekend I decided another day couldn’t go by without this potato soup. I had some Yukon gold potatoes sitting on the counter just waiting to be made into a hearty bowl of goodness.

While the thought of a basic potato soup seemed satisfying enough, I couldn’t resist putting my own twist on things. To amp up the protein, green split peas were thrown in and also provided a good lick of fibre and a satisfying crunch. This created a potato soup with over 14 grams of protein and 12 grams of fibre per serving – not too shabby for a soup that’s normally a bowl of carbs. My biggest fear was the soup turning out bland so I cranked out some of my favourite spices inspired by one of my most-loved Cajun spice blends – smoked paprika, oregano, thyme, chili powder, yellow mustard seeds, and a hint of cayenne pepper. The flavours blended so well with the potato and it was anything but bland (yet still approved by the cautious spice fan in the house).


I like a nice texture in my soup, so I only pureed about 3 cups in a blender and left the rest intact. This results in a thick, creamy broth while still leaving the vegetables and split peas for a satisfying crunchy texture. If you prefer a smooth soup, feel free to puree the entire lot. It’s a rather homely and unassuming soup, but we enjoyed it so much I made two batches this weekend and I already plan on making more this week. Why is it the homely looking foods always taste so good?


Not Your Average Potato Soup

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Yield: 3 servings


  • 2 tsp coconut oil (or other oil)
  • 3 garlic cloves, minced
  • 1 tsp yellow mustard seeds (optional, but recommended)
  • 1 small onion, diced
  • 3 celery stalks, diced
  • 4 cups diced Yukon Gold potato (about 1.4 pounds)
  • 1 cup uncooked green split peas, rinsed
  • 5 cups vegetable broth
  • 3/4 tsp smoked paprika, or to taste
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/8-1/4 cayenne pepper, to taste
  • 1/2 tsp chili powder
  • fine grain sea salt and black pepper, to to taste
  • Fresh parsley, for garnish (optional)


1. Add oil to a large pot and sauté the garlic and mustard seeds for a few minutes over medium-high heat, until the mustard seeds begin to pop. Be careful not to burn them. Add in the onion and sauté for another 5 minutes, or until the onions are translucent.

2. Add the celery, potato, split peas, broth, and spices. Stir to combine. Bring to a boil and simmer on low-medium heat uncovered for 20-30 minutes, or until the split peas are cooked through and the potatoes are tender.

3. With a ladle, carefully transfer about 3 cups of the soup into a blender (leave some of the pouring hole ajar so stream can escape). Starting at a low speed, puree the soup until smooth and pour it back into the pot and stir. (Note: You can also use an immersion blender if desired.) Cook for 5 minutes and then serve immediately with fresh parsley and a pinch of smoked paprika, if desired.

For nutritional info, see here.


I’ve been playing around with blog fonts and gave the blog a bit of a makeover this weekend. You probably can’t see it yet because we have a long cache on the blog to reduce server load. If you’d like a sneak peek, hold down control and hit F5. That should do it!

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{ 45 comments… read them below or add one }

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Erin February 26, 2013

This looks delicious. Can’t wait to give it a try!


Liz February 25, 2013

Yes, it is entirely possible to crave things to crave things that have never actually passed your lips. :) And, you must go satisfy your craving for vegan sushi. I mean, seriously. How have you never eaten that? What kind of vegan are you?! LOL Honestly, though, it’s delicious. These days, I find I do better staying away from rice, so I make my own all-veggie sushi, but, you’ll love it.
And, speaking of love, I LOVE stew-y, chowder-y types of soups, and split peas are so “stick-to-to-your-ribs” and so substantial. I always refer to them as being “meaty” not implying that they’re anything like animal protein, just that they’re so HEARTY and filling.

PS. When I clicked on the nutrition info link, though, there was nothing listed! Can you update it to reflect the stats you have on it?


Erin @ The Elliptical Chronicles February 25, 2013

I think I do know what you mean by craving something even though you’ve never had it before (of course, I can’t think of an example right now). For me, I think it’s just been a result of my changing taste preferences (taste buds?) as I’ve gotten older. Also, as you expand your horizons with food and learn different textures and scents, I think your body is able to put 2 & 2 together and discern what kind of food may be very much to your liking even without your actual having tasted it…

Your potato soup looks like a very unique recipe (unlike any potato soup I’ve come across before) and absolutely delicious!


Marie February 25, 2013

This was lovely tonight! I added a tsp of my mom’s homegrown summer savory (dried) and a dash of cinnamon. It was divine! thanks very much for your wonderful creative sense.


Angela (Oh She Glows) February 26, 2013

Hi Marie, I’m so glad you enjoyed the soup! Good call on adding the savory and cinnamon :) I’ll have to try that next time.


Hannah @ CleanEatingVeggieGirl February 25, 2013

This sounds SO good!! I have been wanting to cook with split peas for awhile, but haven’t quite known where to start. This sounds like the perfect recipe to try them with :).


Danika February 25, 2013

This looks divine! Can’t wait to try it!


Eating 4 Balance February 25, 2013

Took me a minute to figure out because I think my keyboard is a wee bit different than yours :) But I LOVE the new font!


Angela @ Eat Spin Run Repeat February 25, 2013

Nice job on the font Ange! I don’t think I’ve ever had potato soup either but you’ve made me crave it now! I love split peas, especially in the winter, so this sounds super appealing!


amy February 25, 2013

These days for me it’s all about the carbs! Can’t wait to try it!!


Fit Missy February 25, 2013

I love potatoes – will definitely try this.


Anna @ Your Healthy Place February 25, 2013

I LOVE thick soups – or stoups as I call them :) – they’re my favourite. The combo of flavours in this sound amazing too. Thanks Ange!


Averie @ Averie Cooks February 25, 2013

For some reason, I’ve been craving potato soup ALL winter long. <– Funny because I've been craving hot, warm cookies all winter :) Could we swap cravings, please! :)


EyeCandyPopper February 25, 2013

I make a similar soup, so easy and comforting, and Oh! so nutritious ;) Yummy!


Anna {Herbivore Triathlete} February 25, 2013

Homely looking food = comfort food = deliciousness!

The addition of split peas is pure genius. I love adding protein to meals whenever possible. Thanks for another great recipe.

I really like the new font as well.


Misty February 25, 2013

This looks amazing! Thanks!


Jamie @juicejam&joy February 25, 2013

This looks delicious. I bought potatoes over the weekend because I had potato soup on my mind too! I love the idea of adding split peas!


The Vegan Cookie Fairy February 25, 2013

Haha, that’s weird but I’ve been craving it too, and I can’t say I’ve ever had potato soup before! It started when I saw Nigel Slater’s potato soup recipe and now I can’t get the idea out of my mind… Lentils are wonderful, I add them to whatever I can think of.


Alexis @ Hummusapien February 25, 2013

I love this nutritious twist on a classic! Nothin’ like adding lentils to give potato soup a healthy boost. Yukon gold potatoes always add the best creamy texture. Can’t wait to try!


Renard Moreau February 25, 2013

[ Smiles ] I have noticed that you followed your craving for potato soup.

I am one happy vegan who is more than happy to try your recipe!


kimmythevegan February 25, 2013

How have you never had potato soup??? You’ve been missing out… time to make up for lost time ;p
This soup looks delicious!


Christine @ Gotta Eat Green February 25, 2013

I have had potato soup a few times but never a vegan version. I can’t wait to try this recipe – I may try it with both yukon gold and sweet potatoes,


Kathryn February 25, 2013

I have everything I need to make this! I’m a HUGE fan of the potato – Have you ever read The Starch Solution by Dr. John McDougall. I think you’d love it…he loves potatoes too.

My parents are moving to a vegan diet. I had them make the mushroom tomato pasta action thing you had up recently without the oil and they LOVED it! My mom said it would be a weekly staple.

Have a beautiful week!


Abby @ The Frosted Vegan February 25, 2013

I like the contrast between the smooth and chunky texture, plus the punch of peas too!


Sarah @ Yogi in Action February 25, 2013

I’ve also never had potato soup- but based on these pictures alone, I think it’s time I changed that and made it! Thanks for the recipe :)


Erica {Coffee & Quinoa} February 25, 2013

I’m always craving things I’ve never tried, too… I think it might have something to do with all the amazing pictures other bloggers are always posting! Planning on making your red lentil & kale soup tonight, and this looks like another one to add to the list.


gayle February 27, 2013

Love, love, love the red lentil & kale soup! I add extra cayenne for a bit more kick. I’m sure you are going to have a great dinner.


Sarah @ Making Thyme for Health February 25, 2013

I love the new fonts and the (somewhat new) header. Looks great! I am so happy you made this soup. I have been wanting to make split pea soup for a while now but thought it sounded so bland and boring. This is a perfect solitution, thanks!


Lori February 25, 2013

Wow – this looks amazing! I can’t wait to make it. Perfect for a grey winter day like today.


Marielle | Vega in Vianen February 25, 2013

My sister-in-law gave me a gift set with all kinds of herbs and spices last year and it included mustard seeds. I never knew what to do with it, but now I do :)


Josephine February 25, 2013

I craved vegan sushi before I knew what it tasted like as well! Then I just made my own and it was quite good but the one I ate a few weeks later at a restaurant was even better. It did taste different than what I expected though. Also, I crave potato soup a lot in winter, it’s just so warming and filling. :)


Shundara@ SavyNaturalista February 25, 2013

Never had green split peas I am going to half to get some, I may half to use white potatoes because finding Yukon gold potatoes will probably be like mining for gold nearly impossible for me :)


Kathy February 25, 2013

Will definitely try this. Thanks


Julia February 25, 2013

Mmmm looks so yummy!! I’m so excited to try it with all the protein and fibre my husband will love that haha.


Tiff @ Love Sweat and Beers February 25, 2013

Oh yum – comfort in a bowl right there!


Laura (Blogging Over Thyme) February 25, 2013

Looks like a great soup! And love the new font, as well.


Mallory February 25, 2013

Angela!!!! The timliness of this soup could not be more perfect! I bought split pease a few weeks ago and have been wanted to make a veg version of split pea soup, but hadn’t figured out what. Now you bless me with this right as Im recovering from a virus and neeeeeeeeeed comfort soup! Thank you thank you thank you. Im making this tonight!


Angela (Oh She Glows) February 25, 2013

Hope you feel better soon Mallory – let me know how the soup goes if you try it out. :)


Tanya @ playful and hungry February 26, 2013

Yummy! How funny, this also reminded me of a recovering dish! But it sounds perfect for the last cold winter days. too…


Paige @ A Healthy Tale February 25, 2013

I love chunky soups and this looks ideal for the snowy weather in the UK at the moment!


Jenna February 25, 2013

Yum! Definitely not average but it looks warming! Sounds wonderful


Kelly February 25, 2013

This looks yummy, and more like a potato curry, which is one of my absolute favorite things in the world.


Jesse (OutToLunchCreations) February 25, 2013

This soup looks delicious! I love making potato leek soup but your version sounds like a fun change. I really like the fact that you added split peas to increase the fiber and protein, such a great idea.

I also like the new font, looks great.


Rhona February 25, 2013

Looks amazing and so comforting. Where did you buy your Yukon gold potatoes? Considering it is Canadian I find it is hard to find (live in Kitchener). I have searched high and low and can only find yellow skinned potatoes. I grew up on yukon golds but cannot find them these days and I am finding it really weird.
I also love the addition of the lentils in this soup. Adds so much more nutrition and bulk. I need to make this stat.


Angela (Oh She Glows) February 25, 2013

I also find it difficult to find them! I think these were from Organic Garage or Whole Foods, not positive because the husband bought them. I’ll see if I can find out. At any rate, yellow-skinned will be just fine in this recipe. Enjoy!


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