Quick Facts:
Time: 30 minutes • Yield: 4–6 bowls • Skill: Easy • Method: One-pot simmer • Diet: Vegan, GF
Introduction (120–180 words)
Potato soup starts the moment you crave something warm and soothing, and this potato soup meets you there without feeling heavy. The broth is clear and golden, scented with garlic and leek, and finished with lemon, fresh dill, and sweet peas for a spring-bright finish. Texture-wise, it’s fork-tender new potatoes in a light broth with little pops of peas, so every spoonful feels clean yet satisfying. It’s ideal for anyone who wants Best Potato Soup energy in half an hour, or needs Vegan Potato Soup that doesn’t rely on dairy. If you’re building a list of Fall Soup Recipes or hunting for Soup Ideas that also work in warmer months, this checks every box. Fast, flexible, and full of flavor—this is your new reliable weeknight bowl.
If this bowl hits the spot, bookmark our Potato soups so you can cook tonight.
Why You’ll Love It
- Weeknight-easy: 30 minutes, simple steps.
- Flexible: customize veg and herbs.
- Balanced flavor: citrus, savory stock, gentle heat.
- Great leftovers: holds texture after reheating.
Potato Soup with Lemon & Herbs
Ingredients
Equipment
Method
- Heat olive oil over medium in a Dutch oven. Add chopped onion or leek with a pinch of salt. Sauté 3–5 minutes until soft and translucent. Stir in garlic and red pepper flakes; cook for 30 seconds.
- Add diced potatoes and stir to coat in the oil and aromatics. This step infuses the potatoes with flavor early on.
- Pour in the vegetable broth and enough water to just cover the potatoes. Add the bay leaf. Bring to a simmer over medium heat.
- Simmer gently for 10–12 minutes, until potatoes are fork-tender but not falling apart. They should look opaque on the outside and creamy inside.
- Add peas and simmer 2–3 minutes more until bright green and tender.
- Turn off the heat. Stir in lemon zest, lemon juice, chopped herbs, and chives. Season with salt and pepper to taste. Rest for 2 minutes before serving to let flavors meld.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
- 2 tbsp olive oil
- 1 medium onion or leek, finely chopped
- 3 garlic cloves, minced
- ½–1 tsp red pepper flakes (optional)
- 1 lb baby/new potatoes, diced ½-inch
- 4 cups low-sodium vegetable broth
- 1 cup water (as needed for level)
- 1 bay leaf
- 1 cup peas (fresh or frozen)
- Zest of 1 lemon + 2–3 tbsp lemon juice
- ¼ cup chopped dill or parsley, plus more for topping
- 2 tbsp chopped chives (optional)
- ¾–1 tsp fine sea salt, to taste
- Black pepper, to taste
What each ingredient does:
Oil: blooms aromatics. Onion/leek: sweet base. Garlic: savory punch. Pepper flakes: warm heat. Potatoes: creamy satisfaction. Broth/water: body and clarity. Bay leaf: subtle herb. Peas: sweetness and color. Lemon: brightness. Dill/parsley: freshness. Chives: aromatic finish. Salt/pepper: balance.
Pro tip: Low-sodium broth gives you room to finish seasoning perfectly.
Substitutions & Swaps
- Aromatics: Swap onion with 2 shallots or the white parts of scallions.
- Vegetables: Use chopped asparagus, spinach, or shredded cabbage in place of peas.
- Protein: Add canned chickpeas or white beans.
- Fats: Use 1 tbsp oil + a splash of broth for a lighter sauté.
- Dietary: Already Vegan/GF; for no-allium, lean on celery, fennel, and extra herbs.
- Time savers: Frozen diced onions and prewashed baby spinach cut steps; precut potatoes (stored in water) speed things up.
Equipment Notes
Use a medium Dutch oven or soup pot with a heavy base to minimize scorching. A 10–12 inch wide pot helps simmer quickly and evenly. A microplane is handy for zest; a citrus press ensures you catch seeds. An immersion blender is optional for those who prefer a lightly thickened broth.
Step-by-Step
- Sauté aromatics: Heat oil over medium. Add onion/leek and a pinch of salt; cook until translucent and sweet, 3–5 minutes. Add garlic and pepper flakes; cook 30 seconds.
- Coat potatoes: Stir in diced potatoes to coat with the flavorful oil—this seasons them early.
- Add liquid & bay: Pour in broth and enough water to just cover. Add bay leaf. Bring to a simmer.
- Simmer gently: Cook 10–12 minutes until potatoes are fork-tender but not falling apart; surfaces turn opaque, centers creamy.
- Peas & quick finish: Add peas and simmer 2–3 minutes until bright and tender.
- Lemon & herbs: Off heat, stir in zest, lemon juice, dill/parsley, and chives. Season with salt and pepper.
- Adjust: More lemon for brightness, more salt for depth. Rest 2 minutes to meld.
Make-Ahead, Storage & Reheating
Prep leeks/onions and chop herbs a day ahead; keep potatoes submerged in water in the fridge. Store cooled soup 3–4 days. Freeze up to 3 months; add fresh herbs and extra lemon after thawing. Reheat gently; add a splash of broth or water and a squeeze of lemon to refresh.
How to Lighten / Make It Creamy
Lighten: Reduce oil to 1 tbsp and increase herbs; add extra lemon to lift.
Creamy: Blend a couple ladles of soup and return to the pot, or whisk in ¼–⅓ cup plain plant yogurt off heat (temper first to avoid curdling).
Toppings, Garnishes & Finishes
Crunch: Olive-oil croutons, toasted almonds, or crispy shallots.
Fresh: Dill, parsley, chives, lemon zest.
Tang/Heat: Extra lemon, mild vinegar, chili crisp.
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Toast or flatbread, warm rice, or quinoa make it a meal. Add a quick salad—greens, cucumber, and herbs with lemon and olive oil. Sparkling water with citrus pairs nicely.
Scaling the Recipe
For a double batch, use a wider pot or two pots to keep potatoes from breaking down. Season in layers and finish with lemon after the heat is off. For a half batch, keep simmer times similar; watch doneness early.
Nutrition & Dietary Notes
This Vegan Potato Soup variation is naturally gluten-free. Potatoes and peas offer fiber and potassium; olive oil provides unsaturated fats. If you add beans, you’ll increase protein and minerals.
Troubleshooting
Too salty? Add water/broth and lemon.
Too bland? Add a pinch of salt, more lemon, and a handful of herbs.
Too thin? Partially blend or simmer briefly to reduce.
Potatoes mushy? Lower the heat; next time cut larger and check earlier. If this batch went too far, fold in fresh greens for texture.
FAQs
Can I use frozen peas? Yes—add them straight from the freezer in the last 2–3 minutes.
What potato is best? Waxy or new potatoes hold shape in a brothy soup.
How do I keep the broth clear? Gentle simmer, not a hard boil; don’t over-stir.
Is this crock pot friendly? Yes—see notes below for timing.
How long does it keep? 3–4 days refrigerated; up to 3 months frozen.
Still deciding what to make next? Scan our soup recipes for the whole week.
Variations
Lemony Herb: Double the zest and add parsley with dill.
Spicy Chipotle: Stir in 1 tsp minced chipotle; finish with lime.
Creamy Parmesan-Style: Add 2 tbsp nutritional yeast and a splash of plant cream for body.
Chef Notes / Test Kitchen Tips
Two things changed the soup most during testing: salting in stages and adding lemon off heat. The lemon brightens instantly but can taste harsh if boiled. The ideal window from simmer to finish is 18–22 minutes, depending on potato size. Keep the peas snappy—add right at the end.
Crock Pot Note (Optional Method)
Add all ingredients except peas, lemon, and fresh herbs to the slow cooker; cook on LOW 4–5 hours or HIGH 2–3 hours until potatoes are tender. Stir in peas for the last 10 minutes; finish with zest, juice, and herbs off heat.
Conclusion
Consider this your reliable, weeknight-ready bowl—cozy, bright, and fast. It packs beautifully for lunch and keeps 3–4 days. If you try it, leave your favorite riff or timing notes so others can cook with confidence next time.
