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
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!
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 :))