Not Your Average Potato Soup

by Angela (Oh She Glows) on February 25, 2013


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.


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{ 20 comments… read them below or add one }

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Nina Mosley November 4, 2013 at 12:59 am

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.


Gwen December 17, 2013 at 2:55 pm

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!!


cnellierun January 8, 2014 at 8:54 am

Do you think I could replace the split peas with green lentils? That’s what I have at home :)


Linda March 17, 2014 at 3:38 am

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!


Roxy July 13, 2014 at 2:58 am

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 :)


Katrina July 25, 2014 at 11:59 am

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 :)


Samara October 26, 2014 at 1:31 pm

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!


Janessa November 6, 2014 at 8:30 am

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?


Ashton January 6, 2015 at 5:09 pm

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?


sylvie February 22, 2015 at 12:31 pm

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 !


Cassidy September 8, 2015 at 4:54 pm

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!


Brittany October 16, 2015 at 1:55 pm

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!


CHERRI January 18, 2016 at 10:52 pm



Olivia June 29, 2016 at 5:28 pm

This soup is DELICIOUS! Just splendid. I am making it for the second time this week! xx


Kayla Hernandez August 21, 2016 at 5:31 pm

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!


Angela Liddon August 23, 2016 at 2:15 pm

I’m so happy to hear you enjoyed the recipe, Kayla! Thanks for the great comment.


J B December 28, 2016 at 2:44 pm

Can you substitute sweet potatoes in the recipe?


Angela Liddon December 29, 2016 at 10:22 am

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!


Meghan November 21, 2017 at 9:21 am

Do you think that this would be okay to prep ahead and freeze?


Angela (Oh She Glows) November 22, 2017 at 9:25 am

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.


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