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
Email, text, or print this recipe
Yield: 3 servings
Ingredients:
- 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!
Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+
{ 114 comments… read them below or add one }
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.
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!
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.
This looks yummy, and more like a potato curry, which is one of my absolute favorite things in the world.
Yum! Definitely not average but it looks warming! Sounds wonderful
I love chunky soups and this looks ideal for the snowy weather in the UK at the moment!
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!
Hope you feel better soon Mallory – let me know how the soup goes if you try it out. :)
Yummy! How funny, this also reminded me of a recovering dish! But it sounds perfect for the last cold winter days. too…
Looks like a great soup! And love the new font, as well.
Oh yum – comfort in a bowl right there!
Mmmm looks so yummy!! I’m so excited to try it with all the protein and fibre my husband will love that haha.
Will definitely try this. Thanks
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 :)
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. :)
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 :)
Wow – this looks amazing! I can’t wait to make it. Perfect for a grey winter day like today.
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!
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.
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.
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 :)
I like the contrast between the smooth and chunky texture, plus the punch of peas too!
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!
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,
How have you never had potato soup??? You’ve been missing out… time to make up for lost time ;p
This soup looks delicious!
[ 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!
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!
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.
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!
This looks amazing! Thanks!
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.
I make a similar soup, so easy and comforting, and Oh! so nutritious ;) Yummy!
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! :)
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!
I love potatoes – will definitely try this.
These days for me it’s all about the carbs! Can’t wait to try it!!
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!
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!
This looks divine! Can’t wait to try it!
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 :).
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.
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.
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!
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?
This looks delicious. Can’t wait to give it a try!
This looks so delicious! I’d top mine with chives and truffle oil… now I have to try this for this weekend! Haha thanks for sharing :)
This looks absolutely delicious! I know what I’ll be making this weekend. Also wanted to tell you that I made your Cozy Millet Bowl with Mushroom Gravy and Kale for my parents this weekend and omg it was delicious and everyone loved it – including my father who is very much a “I need meat” type of person.
I’m so happy to hear that Lara! Thanks for trying it out.
This looks great! I am going to try and make it this weekend but I have a few questions for you. If I have dry mustard instead of seed – would that work? If so how much do you think would be a good substitute? Also – is smoked paprika different than regular?
You are RIGHT! This is not your average potato Soup. Looks so nourishing, healthy, and of all delicious!
The site LOOKS GREAT by the way too! ;)
This is a combo of two of my favourite soups! I’ve been meaning to make a pea soup, and this is just the motivation I needed.
I think winter foods often look homely. Root vegetables just don’t have the visual appeal of summer and early fall crops I guess. It’s all about the taste though, and I’ve tried enough recipes from this site to know that the taste won’t disappoint!
Here’s a jumping off point for the vegan sushi, should you decide to try it.
http://herbivoremeals.wordpress.com/2010/03/27/sushi-the-next-pb-j/
Photos curtesy of my then 6 year old, I though he did a pretty good job. ;-)
I love potato soup (and all soups in general, really), so this is right up my alley. I was just talking to my dad yesterday about only having split peas once, in a soup when I was 8. I vaguely remember likeing them, so it’s definitely time to try them again– bonus points for all the protein and fiber!
I loved this recipe! Thank you for sharing! :))
This looks so comforting and satisfying :) Great idea with the mustard seeds!
Hi Angela, long time lurker, and finally I decided to make my presence known :) But I seriously love you and your family, but honestly, I love love love your recipes. And I can’t wait for your cookbook to come out. You have the most innovative and delicious recipes ever.
Thank you Padma, that means so much to me! Thanks for reading.
This looks so good! I’m always looking for meals I can make in my terrible dorm room kitchen and this would be perfect. Keep the oven free recipes coming!
Thanks for the recipe. I love peas soup ^)
This looks delish! If I don’t want mine so chunky, can I just add a little extra broth?
Angela, somehow you have a knack for knowing exactly what ingredients I have in my house, and am looking to use up! Your recipes are always inspiring and interesting, but it’s even more exciting when I realize I can recreate your newest posts on the same day. (P.S. I am eating leftovers for lunch right now, and it is even more flavorful than the night I made it!) Fantastic recipe, thank you!
Aw I’m so happy to hear that Kate! Thanks for trying it out and letting me know how it went. :) Enjoy!
Said this on some other post already but will say again that I think the new font looks terrific!:)
Anyone know if this potato soup can be made low-carb by substituting cauliflower for potato?
That way I could try it [I am unfortunately on a low-carb diet these days:p]
This is just my take, but I would think you could substitute with cauliflower but it wouldn’t need to cook as long else it will get mushy. If you are not using peas you can just reduce the overall cooking time, if you are I would try and add in the cauliflower after about 15 minutes.
I just made this soup as is and it was DELISH — the only think I didn’t have was 5 cups of veg. broth so I used 4 cups broth and 1 cup water and then amped up the spices (loooove me some spice!)
^ I’mma try that, thanks!! :)
^ In general I’ve found cauliflower substitutes really well for rice and potatoes (riced cauliflower for the former and normal chopped florets for the latter.) I make these very delicious stuffed grape leaves with riced cauliflower and mint lemon stuffs and whatever else…so good haha
^ Oh woops this comment went in the wrong place, now I’m gonna have four comments in a row here damn haha
Hey Angela.. another winner! It’s cold and yucky here and I was wanting something warm and thick and yummy.. this DID the trick.. I did an “oopsie” though.. LOL! I thought I had split peas but only had lentils.. let me tell you, they worked beautifully Also, didn’t have the yellow mustard seeds, only black.. but they also added a delicious depth that I love! Scarfed a bowl and a half and going to take the rest for lunch tomorrow. :-D
This was delicious, Angela! I don’t think I’ve ever had potato soup before either. It was so creamy with great flavor. Will definitely be making this again! :)
Just made it and it is great! One question though, the soup simmered much longer than stated in the recipe (something about me forgetting to turn on the oven to bake some bread to go with) and still the split peas were a little hard. I’m only used to split pea soup that has to be on the stove for hours and hours, so maybe they’re supposed to stay a little harder than I’m used to in this particular soup. Or maybe I simply did something wrong and need to be enlightened about the miracle of truly tender peas… Any thoughts?
I had the same experience tonight. Simmered and simmered, and I assumed the peas would be done, but they were still pretty firm! Maybe I should have soaked them first?
This soup is one of the best soup I have ever made! Soooooo delicious and comforting :) Thanks for another great recipe!
You said rinsed peas. Do you soak them?
Making this soup right now!
I made this soup last night for dinner and we loved it! So hearty, flavorful, and healthy. A definite keeper!
Angela—thank you for another super-awesome vegan-gluten-free recipe!! I just made this soup this afternoon for my sister and myself. It is soooooo tasty!! I wanted to double the recipe, but I didn’t have enough potatoes on hand (and I only had Russet, but it still worked!), so I added 4 – 6 peeled, diced carrots—so good! My sister and I gobbled it up and my husband, who is a proclaimed non-soup-lover actually had . . . TWO bowls! I took a picture of him ladling his second bowl—a convert!! Thanks so much for developing and sharing this recipe—I love the combination of herbs and spices.
I’m so glad you all enjoyed it! Thanks for letting me know :)
This sounds delicious! Perfect for a snowy day like today. I love how you say, “why is it that the homely looking foods always taste so good?” So funny. I couldn’t agree more. But you made it look appetizing nonetheless, with your great photography.
This soup looks so comforting. I am craving it and I haven’t tried it yet ;) I’m going to make it this weekend!
I made this tonight for dinner, and it surpassed my expectations (and they were already high!). I added fresh peas at the last second instead of using split peas, and mixed in some tahini I had left in the fridge – it was a thing of beauty.
Okay, I’m definitely making this tonight. I have never even heard of a potato soup with these ingredients, but they sound so yummy together. I think it’s hilarious you call it a homely looking soup, I think your presentation of it makes it look tres chic!
Made this tonight and it was delicious! My mom is staying with me for a few weeks and she commented that she wanted some split pea soup. When I saw this recipe I knew this would fit the bill since she also loves potato soup. The spices were just right. Thanks!
Love this soup. I couldn’t help but tweak it (as awesome as it looks). Used sweet potatoes instead as i think they are a little less starchy…they taste that way whether they are or not. Left out onions and cayenne (stomach can’t take either). Used celery hearts…one whole celery heart diced…leaves and all (happened to have this on hand). It was very sweet. Can’t decide if it was the potatoes or the celery, although I suspect the latter. I also added another un-sanctioned ingredient…*cough* chicken. AWESOME.
I make soup every week for lunch to take to work and this is the best I’ve had in a while.
Love your blog. Always great stuff here. Could do without the sweets though as they are too easy to eat the entire batch!
My whole family loves this soup. It is so easy to prepare and so delicious. We very rarely have enough leftovers for every. Thank you for the recipe!
Angela thank you so much for your creativity and generosity in sharing your recipes. I have a special diet (again) that is sugar (any sweetner), flour (any flour), and wheat free. Your recipes have opened up a whole new world for me. I was eating rice, barley, buckwheat bowls. And now I’m very excited about eating again, not dreading it. I’m so excited I’ve found your site.
Have made this soup three times now! It’s possibly my fave – ever. I was a little (well, about 50%) short on potatoes for one batch, so threw in some finely chopped cauliflower… Oh my – it was just as good as well!
Just made this soup for my family and we loved it! We’ve had a busy day out running around and a nice comforting soup was just what we needed tonight! Thanks for a lovely recipe!
I made your soup this evening. I had to replace Yukon potatoes with sweet potatoes and added a couple of carrots. I also had to settle for paprika as had no smoked paprika. It was one of the best soups I have ever eaten!!! Nourishing, comforting and filling. Thank you so much. I look forward to trying more of your recipes :)
So glad to hear that Julia! Thanks for letting me know about your subs – I’ll have to try that!
Making this tonight (I’m really on a roll with your recipes, this is the first site I have found that has good vegan recipes that actually taste amazing!) and tasted it a min ago. Left out the celery and the peas (we’re not fans), but it’s SO good!! The spices were perfect and the whole house smells delicious. Thanks for this one!
Made this for dinner tonight, and it was a hit with my husband, toddler, and my dad! LOVE your creations! Loved the added split peas – never thought to combine those before. Thanks again!
This soup was to die for. Smelled absolutely amazing while cooking and was a nice warm hug as the weather starts to cool off :)
Hi Angela!
I recently became a vegan and so far your website is my favourite vegan recipe site–thank you! :)
I have a question:
You use celery in quite a lot of your recipes. Could you please suggest a substitute/s for celery?
Thanks!
This looks delish….I love all things potatoes. I’m in Colorado where it is very old right now and this soup is right on time. My goal is to eat vegan for one month….easing into the perm lifestyle change and this blog makes the transition so much easier. Thank you.
I never thought I would get so excited about potato soup but, this recipe does it for me! I made it over the weekend so that I could have the leftover for lunches during the week. I so wish I had doubled the recipe. It reheats well, BTW. I made it exact to your recipe with the exception of adding a leek with the onion (I had one on hand) As well as adding 2 chopped carrots ( loved the added color) thanks for a great recipe and a fantastic site!!
Do you think I could replace the split peas with green lentils? That’s what I have at home :)
I made this for dinner tonight – we were way overdue for something comforting and delicious! This really hit the spot. Everyone loved it – I just wish I’d doubled the recipe!
I have made this and added it to my favourite soup recipes! And I make a lot of soups. It is so hearty and full of flavour. If you haven’t yet tried it I highly recommend giving it a go! Thanks so much for another great recipe :)
I made this soup last night for my fiancee and I (I know it’s the middle of summer but it was a cooler night) and it is so delicious! Very fillingand satisfying. I didn’t have mustard seeds though, so I added ground mustard to it. I bet with the seeds it’d be even better. This recipe is definitely a keeper :)
oh my lordy this soup is so bloody good! I have licked my bowl, the blender and the saucepan. Thank you so much for the recipe. What would I do this Winter without all your amazing soup recipes!
This soup is delicious! Perfect for recovering from a bad winter cold. My soup turned out more green than yellow. Just too many peas? What did I do wrong?
I am a little confused. First, we sauté the garlic and mustard seeds. Then we add the onion. I got that part. But step number two… 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.
Do we add the celery potato split peas broth and spices to the pan with the ingredients that are being sautéed? And what are we bringing to a boil? Or are we adding them all into a separate pan and bringing them to a boil from there?
Also, where do we get uncooked split peas?
Love potatoes in every way imaginable but as you, have never cooked a potato soup. I always combine potatoes with some various vegetables. I don’t know why either…
Yours looks half soup half stew and will be soon in my kitchen per sure !
I really want to make this for a church potluck on Sunday, (mostly so I’ll have something vegan) but I don’t know the best way to keep it warm? I can make it the morning of but looking for advice for transferring and serving!
Thanks a bunch!
I am absolutely obsessed with this soup! I have made it three times now and even my meat eating boyfriend cannot get enough of it. Thanks so much for the recipe!
BEST EVER! THIS WAS WONDERFUL AND EASY TO MAKE!
This soup is DELICIOUS! Just splendid. I am making it for the second time this week! xx
Absolutely delicious! Super easy to make, I only had Idaho potatoes, and ive made it once with white potatoes and both were great! I’ve also experimented with carrots and soysauce, which i thought were tasty additions to an already amazing recipe. Thank you so much for sharing!
I’m so happy to hear you enjoyed the recipe, Kayla! Thanks for the great comment.
Can you substitute sweet potatoes in the recipe?
Hi there! I haven’t tried it myself, but I believe a couple people have swapped in sweet potatoes and really enjoyed the results. If you try it out, please let us know how it goes!
Do you think that this would be okay to prep ahead and freeze?
Hey Meghan, Hmm I’m not sure as I never got around to testing that. Soup tends to freeze great, but potato tends to freeze poorly, so I’m really not sure on this one.
thank you so much, Angela, for your recipes. I am always on diet but I have no fantasy in what to cook :))