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–+ servings
Amanda Patel

Potato Soup with Lemon & Herbs

A bright, comforting potato soup with a lemony herb finish. Simmered with garlic, leek, and baby potatoes in a light broth, it’s vegan, gluten-free, and ready in 30 minutes—perfect for cozy weeknights or spring-fresh lunches.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 bowls
Course: Soup
Cuisine: Gluten-Free, Vegan
Calories: 205
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion or leek, finely chopped
  • 3 cloves garlic, minced
  • 0.5–1 tsp red pepper flakes (optional)
  • 1 lb baby or new potatoes, diced ½-inch
  • 4 cups low-sodium vegetable broth
  • 1 cup water (as needed to cover)
  • 1 bay leaf
  • 1 cup peas (fresh or frozen)
  • 1 zest of 1 lemon + 2–3 tbsp lemon juice
  • 0.25 cup chopped dill or parsley, plus more for topping
  • 2 tbsp chopped chives (optional)
  • 0.75–1 tsp fine sea salt, to taste
  • to taste black pepper

Equipment

  • Dutch oven or soup pot Heavy-bottomed for even simmering.
  • cutting board & knife
  • wooden spoon For stirring aromatics and soup.
  • Citrus zester or microplane To zest lemon.
  • citrus press For juicing lemon without seeds.
  • measuring cups and spoons
  • Soup ladle For serving.

Method
 

  1. 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.
  2. Add diced potatoes and stir to coat in the oil and aromatics. This step infuses the potatoes with flavor early on.
  3. Pour in the vegetable broth and enough water to just cover the potatoes. Add the bay leaf. Bring to a simmer over medium heat.
  4. 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.
  5. Add peas and simmer 2–3 minutes more until bright green and tender.
  6. 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

Calories: 205kcalCarbohydrates: 31gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 645mgPotassium: 725mgFiber: 4gSugar: 4gVitamin A: 320IUVitamin C: 28mgCalcium: 30mgIron: 1.4mg

Notes

Prep ingredients ahead (like chopping herbs and storing potatoes in water) to save time. To make it creamier, blend part of the soup or whisk in plain plant-based yogurt off heat. Adjust with lemon and herbs to taste. Freezes well for 3 months; refresh with lemon and herbs when reheating.

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