What to Serve with Potato Soup?

Frankly, Chicago weather can be pretty miserable sometimes. Rain, cold wind, or snow… those days you don’t want to leave the house, let alone get out of bed. But breakfast, lunch, and dinner are still a thing. And that’s where potato soup comes in. Everyone in my family loves potato soup. It’s one of those cozy, warming dishes that makes a terrible day better.

But let’s be honest – soup alone won’t fill you up. And then the fussy family members will raise their eyebrows and ask – Mom, what, just soup and nothing else? And I have to cook something else to go with it. But what pairs well with potato soup? Over the years, I’ve found some good sides for potato soup. And most often, it’s something crunchy, fresh, or a little more filling.

Today, I’m sharing my favorite combinations and a few easy recipes you can try. Let’s make your next bowl of potato soup even better!

What Goes Well with Potato Soup

Bread – The Perfect Companion for Soup

Potato soup is rich and creamy, so it pairs well with crispy, flavorful bread. A good piece of bread helps scoop up every last drop of soup.

I love crusty baguettes, soft dinner rolls, or even a slice of garlic toast. But my favorite? A cheesy flatbread with crispy bacon. It’s so easy to make and tastes amazing!

Chef’s Pick: Crispy Cheesy Bacon Flatbread

This flatbread is crispy, cheesy, and packed with flavor. It’s like a cross between a pizza and garlic bread, and it’s absolutely perfect with potato soup.

How to make it:

• Preheat your oven to 400°F (200°C).
• Take a thin flatbread (or use a tortilla or pita).
• Sprinkle a mix of shredded cheddar and mozzarella cheese on top.
• Add crispy, crumbled bacon.
• Bake for about 10-12 minutes until golden and bubbly.
• Slice and enjoy with your soup!

Salads – A Fresh and Light Balance

Potato soup is heavy, so pairing it with a fresh salad is a great way to balance the meal. A simple green salad with a lemony dressing works wonders. It adds a crisp texture and a touch of acidity that cuts through the richness of the soup.

One of my go-to salads is a Brussels sprout salad with lemon-garlic dressing. It’s crunchy, refreshing, and full of flavor.

Chef’s Pick: Shaved Brussels Sprouts Salad with Lemony Garlic Dressing

This salad is a mix of crunchy sprouts, zesty lemon, and nutty Parmesan. It’s super easy to make and pairs beautifully with warm potato soup.

How to make it:

• Thinly slice about 3 cups of Brussels sprouts.
• In a small bowl, mix 2 tbsp olive oil, juice of 1 lemon, 1 tsp honey, and 1 minced garlic clove.
• Toss the sprouts with the dressing and let it sit for 10 minutes.
• Sprinkle with grated Parmesan and chopped walnuts before serving.

Protein Additions – Making It More Filling

If I want a heartier meal, I add some protein on the side. A great option is crispy chicken wings. They bring a delicious crunch and just the right amount of spice. Plus, they’re so good for dipping into soup!

My favorite recipe is for oven-baked chicken wings with garlic butter sauce. They’re crispy on the outside, juicy on the inside, and covered in the most amazing garlicky sauce.

Chef’s Pick: Crispy Oven-Baked Chicken Wings with Garlic Butter Sauce

These wings are baked instead of fried, but they’re still incredibly crispy and flavorful.

How to make it:

• Preheat your oven to 425°F (220°C).
• Season 1 lb of chicken wings with salt, pepper, and a bit of paprika.
• Place on a baking sheet and bake for 40 minutes, flipping halfway.
• In a pan, melt 2 tbsp butter and sauté 2 minced garlic cloves for a minute.
• Toss the crispy wings in the garlic butter and serve!

Roasted Vegetables – A Healthy and Delicious Side

Sometimes, I want something simple and healthy with my soup. That’s where roasted vegetables come in. They’re warm, slightly caramelized, and bring a little sweetness that pairs perfectly with potato soup.

One of the best side dishes is honey-glazed roasted beets. They have a deep, earthy flavor and just the right amount of sweetness.

Chef’s Pick: Honey-Glazed Beets

These beets are slightly crispy on the outside and soft on the inside, with a delicious honey glaze.

How to make it:

• Preheat your oven to 400°F (200°C).
• Peel and cut 3-4 small beets into bite-sized pieces.
• Toss them with 1 tbsp olive oil and a pinch of salt.
• Roast for 25-30 minutes until tender.
• Drizzle with 1 tbsp honey and a splash of balsamic vinegar before serving.

Drinks – The Perfect Pairing

To round out the meal, I always like to have a drink that complements the flavors of the soup. Here are a few great options:

• White wine – A crisp Sauvignon Blanc or Chardonnay pairs beautifully with the creaminess of the soup.
• Apple cider – A warm or chilled cider adds a cozy, slightly tangy contrast.
• Herbal tea – Chamomile or mint tea makes the meal feel even more comforting.

Conclusion

Well, now you know what to serve with potato soup. And if you’ve never tried adding a side dish to soup before, I highly recommend you do so. Try one of these recipes and let me know what you think! Or you can come up with something of your own. And if you have a favorite combination, I’d love to hear it in the comments. What do you serve with potato soup??