22 Irresistible Fall Potato Soup Recipes You’ll Love

As the air turns crisp and leaves paint the world in shades of amber, there’s nothing more comforting than a warm bowl of soup.

Fall is the perfect season to embrace hearty, creamy, and flavorful dishes, and potato soup stands at the top of the list.

Whether you like it classic and creamy, loaded with cheese and bacon, or infused with seasonal flavors like pumpkin, sage, or curry, potato soup can be endlessly versatile.

In this article, we’re sharing 22 fall potato soup recipes that are easy to make, packed with flavor, and perfect for cozy dinners or weekend lunches.

From rustic roasted garlic versions to sweet potato and curry twists, these soups capture the essence of fall in every spoonful.

22 Irresistible Fall Potato Soup Recipes You’ll Love

With these 22 fall potato soup recipes, you can explore a variety of comforting flavors that celebrate the best of autumn.

Whether you prefer traditional creamy soups, indulgent loaded versions, or creative twists with pumpkin, curry, or apples, there’s something here to satisfy every craving.

Cozy up with a bowl, a slice of crusty bread, and let these soups bring warmth and joy to your fall table.

Creamy Harvest Potato Soup

This comforting fall soup is rich, creamy, and full of seasonal flavors.

Tender potatoes, sweet carrots, and aromatic onions simmer together in a savory broth, finished with a touch of cream and a sprinkle of fresh herbs. Perfect for cozy evenings when the air turns crisp.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 2 medium carrots, peeled and chopped
• 1 large onion, finely diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream
• 2 tablespoons unsalted butter
• 1 teaspoon dried thyme
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish
• Optional: crispy bacon bits for topping

Instructions:

1. In a large pot, melt the butter over medium heat. Add the onions and garlic, sautéing until soft and fragrant, about 5 minutes.
2. Stir in the carrots and potatoes, coating them in the butter and onion mixture. Cook for another 3-4 minutes.
3. Pour in the broth, then add thyme, smoked paprika, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 20 minutes, or until the potatoes are tender.
4. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer in batches to a blender and blend carefully.
5. Stir in the heavy cream, adjust seasoning, and heat gently until warmed through.
6. Serve hot, garnished with fresh parsley and optional bacon bits for extra flavor.

This creamy harvest potato soup is a true fall classic—rich, warming, and comforting.

It pairs beautifully with crusty bread and a crisp salad for a complete autumn meal.

Cheddar and Apple Potato Soup

A unique twist on traditional potato soup, this recipe incorporates sweet apples and sharp cheddar cheese for a harmonious balance of flavors.

The result is a silky, hearty soup that’s both sweet and savory—ideal for fall gatherings.

Ingredients:

• 4 medium Yukon gold potatoes, peeled and diced
• 2 tart apples (like Granny Smith), peeled, cored, and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1 teaspoon dried sage
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: chopped chives for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until translucent.
2. Add the potatoes and apples, stirring to combine with the onions. Cook for 3-5 minutes.
3. Pour in the broth and add sage, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes and apples are tender.
4. Blend the soup partially with an immersion blender, leaving some chunks for texture.
5. Stir in the shredded cheddar cheese until melted and creamy. Adjust seasoning as needed.
6. Serve warm, garnished with chives if desired.

The subtle sweetness of the apples paired with sharp cheddar makes this potato soup a standout fall dish.

It’s both comforting and slightly sophisticated, perfect for cozy evenings or entertaining guests.

Roasted Garlic and Potato Soup

This rustic fall soup highlights the deep, mellow flavor of roasted garlic combined with creamy potatoes.

Enhanced with herbs and a touch of cream, it’s the ultimate comfort soup for chilly days.

Ingredients:

• 5 large potatoes, peeled and cubed
• 1 head of garlic
• 1 large onion, diced
• 4 cups vegetable or chicken broth
• 1 cup whole milk or cream
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• ½ teaspoon black pepper
• Salt to taste
• Optional: croutons for topping

Instructions:

1. Preheat oven to 400°F (200°C). Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 30-35 minutes until soft.
2. In a large pot, heat olive oil over medium heat. Sauté onions until translucent.
3. Squeeze roasted garlic cloves into the pot, mixing with the onions. Add potatoes, rosemary, salt, and pepper. Stir to coat.
4. Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
5. Blend the soup until smooth with an immersion blender, then stir in milk or cream. Heat gently without boiling.
6. Serve hot, optionally topped with crunchy croutons.

The roasted garlic gives this potato soup a deep, caramelized flavor that’s unforgettable.

Its creamy, soothing texture makes it an ideal fall dish to enjoy by the fire or with loved ones at the table.

Sweet Potato and Sage Potato Soup

This fall-inspired soup combines the earthiness of potatoes with the natural sweetness of roasted sweet potatoes.

Infused with aromatic sage and a hint of nutmeg, it delivers a cozy, flavorful bowl perfect for chilly evenings.

Ingredients:

• 3 large russet potatoes, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon dried sage
• ¼ teaspoon ground nutmeg
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: sour cream or Greek yogurt for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until translucent and fragrant, about 5 minutes.
2. Add the potatoes and sweet potatoes, stirring to coat them with the onion mixture. Cook for another 3-4 minutes.
3. Pour in the broth and add sage, nutmeg, salt, and pepper. Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, until potatoes are tender.
4. Blend the soup until smooth with an immersion blender or in batches using a blender.
5. Adjust seasoning as needed and stir gently. Serve hot, optionally topped with a dollop of sour cream or Greek yogurt.

The combination of sweet potatoes and sage creates a warm, comforting soup that feels indulgent yet wholesome.

It’s a fall favorite that’s both vibrant in color and rich in flavor.

Bacon and Cheddar Loaded Potato Soup

This hearty soup is a true indulgence for fall.

Creamy potatoes are enhanced with crispy bacon, sharp cheddar cheese, and a touch of green onions, making it a perfect dish for gatherings or a cozy family dinner.

Ingredients:

• 4 large potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 cup shredded sharp cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 tablespoons butter
• ½ cup milk or cream
• Salt and pepper to taste
• 2 green onions, chopped for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Sauté onions and garlic until soft and fragrant.
2. Add the diced potatoes and stir for 3-4 minutes to coat with butter and aromatics.
3. Pour in the chicken broth, season with salt and pepper, and bring to a boil. Reduce heat and simmer for 20 minutes, or until potatoes are tender.
4. Blend half of the soup until smooth, leaving some potato chunks for texture. Return to the pot.
5. Stir in milk or cream and shredded cheddar cheese until melted and creamy.
6. Serve hot, topped with crumbled bacon and chopped green onions.

Rich, cheesy, and packed with savory bacon flavor, this loaded potato soup is a fall comfort food classic.

It’s perfect for chilly evenings or as a show-stopping starter at a fall dinner party.

Curried Potato and Apple Soup

This unique fall soup brings a warm, spicy twist to traditional potato soup.

Potatoes and apples are simmered with curry spices, creating a comforting and aromatic dish that’s both sweet and savory.

Ingredients:

• 4 medium potatoes, peeled and diced
• 2 tart apples, peeled, cored, and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon curry powder
• ½ teaspoon ground cumin
• ½ teaspoon ground cinnamon
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until translucent.
2. Add potatoes, apples, curry powder, cumin, cinnamon, salt, and pepper. Stir to combine and cook for 3-4 minutes.
3. Pour in the vegetable broth, bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until potatoes are tender.
4. Blend the soup until smooth with an immersion blender or in batches. Adjust seasoning as needed.
5. Serve warm, garnished with fresh cilantro if desired.

The combination of curry spices with sweet apples and creamy potatoes makes this soup an exciting fall twist.

It’s a cozy, flavorful, and slightly exotic addition to your autumn menu.

Roasted Pumpkin and Potato Soup

This creamy soup combines the comforting flavor of potatoes with the subtle sweetness of roasted pumpkin.

Infused with warm fall spices like cinnamon and nutmeg, it’s a luxurious, velvety soup perfect for autumn evenings.

Ingredients:

• 3 large potatoes, peeled and diced
• 2 cups pumpkin, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 teaspoon ground cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons olive oil
• ½ cup cream or coconut milk
• Salt and pepper to taste
• Optional: toasted pumpkin seeds for garnish

Instructions:

1. Preheat oven to 400°F (200°C). Toss pumpkin cubes with 1 tablespoon olive oil, salt, pepper, cinnamon, and nutmeg. Roast for 25 minutes until tender.
2. In a large pot, heat remaining olive oil over medium heat. Sauté onions and garlic until translucent.
3. Add potatoes and roasted pumpkin, stir to combine. Pour in the broth and bring to a boil. Reduce heat, cover, and simmer for 20 minutes until potatoes are tender.
4. Blend soup until smooth, then stir in cream or coconut milk. Adjust seasoning.
5. Serve hot, garnished with toasted pumpkin seeds if desired.

The roasted pumpkin adds depth and natural sweetness to this creamy potato soup, making it an irresistible fall comfort dish.

Caramelized Onion and Potato Soup

Sweet, deeply flavorful caramelized onions enhance this classic potato soup.

Smooth, creamy, and slightly sweet, this soup is perfect for cozy nights when you crave a simple but elegant comfort food.

Ingredients:

• 4 large potatoes, peeled and diced
• 3 large onions, thinly sliced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 tablespoons butter
• 1 teaspoon thyme
• ½ cup cream
• Salt and pepper to taste
• Optional: grated Gruyère cheese for topping

Instructions:

1. In a large pot, melt butter over medium-low heat. Add onions and cook slowly for 25–30 minutes until caramelized, stirring occasionally.
2. Add garlic and sauté for another 2 minutes.
3. Add potatoes, broth, and thyme. Bring to a boil, then simmer for 20 minutes until potatoes are tender.
4. Blend until smooth and stir in cream. Adjust seasoning.
5. Serve hot, optionally topped with grated Gruyère cheese.

The caramelized onions give this potato soup a rich, sweet depth that elevates a simple dish into an elegant fall favorite.

Potato, Leek, and Thyme Soup

A classic combination of leeks and potatoes gets a cozy fall upgrade with fresh thyme.

Silky and flavorful, this soup is perfect for warming up on crisp autumn days.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 large leeks, cleaned and sliced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 tablespoons butter
• 1 teaspoon fresh thyme (or ½ tsp dried)
• ½ cup cream
• Salt and pepper to taste
• Optional: crusty bread for serving

Instructions:

1. In a large pot, melt butter over medium heat. Add leeks and garlic, sautéing until soft and fragrant.
2. Add potatoes, thyme, salt, and pepper. Stir to combine.
3. Pour in broth, bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Blend the soup until smooth, stir in cream, and adjust seasoning.
5. Serve warm with crusty bread on the side.

The combination of tender potatoes, fragrant leeks, and fresh thyme creates a comforting and elegant soup that embodies the essence of fall.

Sweet Corn and Potato Chowder

This hearty chowder combines tender potatoes with sweet corn for a thick, creamy soup.

Flavored with smoked paprika and fresh herbs, it’s a cozy and satisfying fall favorite.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups corn kernels (fresh or frozen)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 teaspoon smoked paprika
• 2 tablespoons butter
• ½ cup cream or milk
• Salt and pepper to taste
• Optional: chopped parsley for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onions and garlic until soft.
2. Add potatoes, corn, smoked paprika, salt, and pepper. Stir to coat.
3. Pour in broth, bring to a boil, then reduce to a simmer for 20 minutes until potatoes are tender.
4. Blend half the soup for a creamy texture while leaving some corn and potato chunks.
5. Stir in cream and adjust seasoning. Serve warm, garnished with parsley.

This sweet corn and potato chowder balances creamy potatoes with bursts of sweet corn, making it a filling and flavorful autumn soup.

Garlic and Herb Potato Soup

A simple yet flavorful soup highlighting roasted garlic and fresh herbs.

Silky, aromatic, and comforting, this potato soup is perfect for fall lunches or dinners.

Ingredients:

• 4 large potatoes, peeled and diced
• 1 head garlic, roasted
• 1 medium onion, diced
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 teaspoon rosemary
• 1 teaspoon thyme
• ½ cup cream
• Salt and pepper to taste

Instructions:

1. Roast garlic head at 400°F (200°C) for 30 minutes until soft.
2. Heat olive oil in a pot, sauté onions until translucent.
3. Squeeze roasted garlic cloves into the pot, add potatoes, rosemary, thyme, salt, and pepper.
4. Add broth, bring to a boil, then simmer for 20 minutes until potatoes are tender.
5. Blend soup until smooth and stir in cream. Adjust seasoning as needed.
6. Serve warm with a drizzle of olive oil or fresh herbs.

The roasted garlic combined with fresh herbs makes this potato soup aromatic and soothing, perfect for cozy fall evenings.

Potato, Carrot, and Parsnip Soup

A root vegetable medley creates a hearty, naturally sweet soup.

The combination of potatoes, carrots, and parsnips brings deep autumn flavors to a creamy, comforting fall soup.

Ingredients:

• 3 large potatoes, peeled and diced
• 2 carrots, peeled and diced
• 2 parsnips, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons butter
• ½ cup cream
• 1 teaspoon fresh thyme
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onions and garlic until soft.
2. Add potatoes, carrots, parsnips, thyme, salt, and pepper. Stir to coat.
3. Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 25 minutes until vegetables are tender.
4. Blend soup until smooth and stir in cream. Adjust seasoning.
5. Serve hot, optionally garnished with fresh thyme.

This colorful, hearty root vegetable soup celebrates fall flavors, with the creamy texture of potatoes perfectly complementing the natural sweetness of carrots and parsnips.

Loaded Baked Potato Soup

Inspired by the classic baked potato, this soup is rich, creamy, and indulgent.

Topped with crispy bacon, cheddar cheese, and green onions, it’s a satisfying fall favorite that feels like a loaded baked potato in a bowl.

Ingredients:

• 4 large russet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup shredded cheddar cheese
• 4 slices bacon, cooked and crumbled
• 2 tablespoons butter
• ½ cup milk or cream
• Salt and pepper to taste
• Chopped green onions for garnish

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onions and garlic until soft.
2. Add potatoes and stir to coat. Pour in broth and bring to a boil. Reduce heat and simmer for 20 minutes until potatoes are tender.
3. Blend half of the soup for a creamy texture, leaving some potato chunks.
4. Stir in milk or cream and cheddar cheese until melted.
5. Serve hot, topped with crumbled bacon and green onions.

All the flavors of a loaded baked potato come together in this creamy, comforting soup—a perfect centerpiece for a fall dinner.

Roasted Red Pepper and Potato Soup

This vibrant soup combines tender potatoes with sweet roasted red peppers for a colorful and flavorful fall dish.

It’s creamy, slightly smoky, and beautifully aromatic.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 red bell peppers, roasted and peeled
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 2 tablespoons olive oil
• ½ cup cream
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Optional: fresh basil for garnish

Instructions:

1. Roast red peppers at 400°F (200°C) for 20 minutes, then peel and chop.
2. Heat olive oil in a pot and sauté onions and garlic until soft.
3. Add potatoes, roasted peppers, smoked paprika, salt, and pepper. Stir to combine.
4. Pour in broth, bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
5. Blend until smooth, stir in cream, and adjust seasoning.
6. Serve warm, garnished with fresh basil if desired.

The roasted red peppers give this potato soup a sweet, smoky flavor and a stunning fall color, making it both comforting and visually appealing.

Potato, Leek, and Bacon Soup

This savory fall soup combines tender potatoes, sweet leeks, and crispy bacon for a hearty and flavorful dish.

Perfect for chilly evenings or weekend lunches.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 4 slices bacon, cooked and crumbled
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 2 tablespoons butter
• ½ cup cream
• Salt and pepper to taste

Instructions:

1. Melt butter in a large pot over medium heat. Sauté onions, leeks, and garlic until soft.
2. Add potatoes, salt, and pepper. Stir to combine.
3. Pour in broth, bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Blend half of the soup for a creamy texture, leaving some potato chunks.
5. Stir in cream, adjust seasoning, and serve topped with crumbled bacon.

The combination of leeks, potatoes, and bacon creates a comforting, flavorful soup that’s perfect for cozy fall nights.

Sweet Potato, Coconut, and Potato Soup

A creamy, slightly sweet soup featuring the richness of potatoes and sweet potatoes with a touch of coconut milk.

It’s a comforting, fragrant fall dish with a tropical twist.

Ingredients:

• 3 large potatoes, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• 1 teaspoon ground ginger
• Salt and pepper to taste
• Optional: chopped cilantro for garnish

Instructions:

1. Heat olive oil in a pot and sauté onions and garlic until soft.
2. Add potatoes, sweet potatoes, and ground ginger. Stir to coat.
3. Pour in broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until potatoes are tender.
4. Blend until smooth, stir in coconut milk, and adjust seasoning.
5. Serve warm, garnished with chopped cilantro if desired.

The subtle sweetness of sweet potatoes and the creaminess of coconut milk give this soup a soothing, exotic fall flavor that’s both comforting and unique.

Cheesy Potato and Broccoli Soup

This hearty soup combines tender potatoes and fresh broccoli with sharp cheddar cheese for a creamy, nutritious, and satisfying fall meal.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 cups broccoli florets
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup shredded cheddar cheese
• 2 tablespoons butter
• ½ cup cream or milk
• Salt and pepper to taste

Instructions:

1. Melt butter in a pot and sauté onions and garlic until soft.
2. Add potatoes, broccoli, salt, and pepper. Stir to combine.
3. Pour in broth, bring to a boil, then reduce heat and simmer for 20 minutes until vegetables are tender.
4. Blend half the soup until smooth while leaving some chunks.
5. Stir in cheddar cheese and cream, adjusting seasoning. Serve hot.

This cheesy potato and broccoli soup is a hearty, comforting option that’s perfect for a cozy fall lunch or dinner.

Potato, Caramelized Apple, and Sage Soup

A sweet-savory fall soup that combines potatoes with caramelized apples and fragrant sage.

Smooth, creamy, and slightly sweet, it’s an elegant autumn dish.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 apples, peeled, cored, and diced
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried sage
• 2 tablespoons butter
• ½ cup cream
• Salt and pepper to taste

Instructions:

1. Melt butter in a pot over medium heat. Sauté onions until translucent, then add apples and garlic. Cook until apples start to caramelize.
2. Add potatoes, sage, salt, and pepper. Stir to combine.
3. Pour in broth, bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Blend soup until smooth, stir in cream, and adjust seasoning.
5. Serve warm.

The combination of sweet apples, earthy sage, and creamy potatoes makes this soup an unforgettable fall comfort dish.

Pumpkin, Potato, and Sage Soup

This velvety fall soup blends the earthy flavor of potatoes with the sweet richness of pumpkin.

Sage adds a fragrant note, making it a cozy, comforting dish perfect for chilly evenings.

Ingredients:

• 3 large potatoes, peeled and diced
• 2 cups pumpkin, peeled and cubed
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried sage
• 2 tablespoons olive oil
• ½ cup cream
• Salt and pepper to taste
• Optional: toasted pumpkin seeds for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Sauté onions and garlic until translucent.
2. Add potatoes, pumpkin, sage, salt, and pepper. Stir to coat.
3. Pour in the broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
4. Blend the soup until smooth, stir in cream, and adjust seasoning.
5. Serve warm, garnished with toasted pumpkin seeds if desired.

The combination of pumpkin and potatoes creates a creamy, comforting soup that embodies the flavors of fall in every spoonful.

Sweet Potato, Potato, and Ginger Soup

This soup combines the natural sweetness of sweet potatoes and potatoes with the warming spiciness of fresh ginger.

Creamy, slightly sweet, and fragrant, it’s a perfect fall comfort food.

Ingredients:

• 3 large potatoes, peeled and diced
• 2 medium sweet potatoes, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth
• 2 tablespoons olive oil
• ½ cup coconut milk
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onions, garlic, and ginger until fragrant.
2. Add potatoes and sweet potatoes, stirring to coat.
3. Pour in the broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
4. Blend the soup until smooth, stir in coconut milk, and adjust seasoning.
5. Serve warm.

The ginger adds a gentle warmth to the naturally sweet potatoes and creamy potatoes, creating a soothing and flavorful fall soup.

Potato, Leek, and Spinach Soup

This green-tinged, hearty fall soup combines potatoes, leeks, and fresh spinach for a nutritious, creamy, and flavorful meal.

It’s perfect for a light yet comforting dinner.

Ingredients:

• 4 large potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 3 cups fresh spinach
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 2 tablespoons butter
• ½ cup cream
• Salt and pepper to taste

Instructions:

1. Melt butter in a pot over medium heat. Sauté onions, leeks, and garlic until soft.
2. Add potatoes, salt, and pepper. Stir to combine.
3. Pour in broth, bring to a boil, then reduce heat and simmer for 20 minutes until potatoes are tender.
4. Add spinach and cook for 2–3 minutes until wilted. Blend partially for a creamy texture while keeping some chunks.
5. Stir in cream, adjust seasoning, and serve warm.

The addition of fresh spinach adds color, nutrients, and a subtle flavor that complements the creamy potatoes and aromatic leeks.

Potato, Carrot, and Coconut Curry Soup

This fall soup combines potatoes and carrots with warming curry spices and coconut milk.

Creamy, flavorful, and slightly sweet, it’s an exotic twist on a classic potato soup.

Ingredients:

• 3 large potatoes, peeled and diced
• 2 large carrots, peeled and diced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon curry powder
• ½ teaspoon turmeric
• 4 cups vegetable broth
• 1 cup coconut milk
• 2 tablespoons olive oil
• Salt and pepper to taste
• Optional: fresh cilantro for garnish

Instructions:

1. Heat olive oil in a pot over medium heat. Sauté onions and garlic until fragrant.
2. Add potatoes, carrots, curry powder, turmeric, salt, and pepper. Stir to coat.
3. Pour in broth, bring to a boil, then reduce heat and simmer for 20–25 minutes until vegetables are tender.
4. Blend until smooth, stir in coconut milk, and adjust seasoning.
5. Serve warm, garnished with fresh cilantro if desired.

The blend of curry spices, coconut milk, and root vegetables makes this a comforting, flavorful, and slightly exotic fall soup perfect for cozy evenings.