The concept of soup has been around for centuries, since 6000 BC, in fact, and most surprising is the flavor of that soup, hippopotamus! Thank goodness the flavors have progressed since then.
Soups can either be vegetarian or contain meat. But whatever the flavor, there is something heart-warming and soul-soothing about a cup of soup, and probably the most comforting of them all is potato soup.
Many versions of potato soup can be made, but whatever soup you do make, it’s always great to serve it with a side of something. Sometimes the side dishes served with the soup are more exciting, than the actual soup itself.
Not sure what to eat with potato soup? Or, What goes well with potato soup? Well, a simple piece of bread with butter is perfectly fine but here are some more creative suggestions for potato soup side dishes.
Here’s What To Serve With Potato Soup:
#1. Grilled Cheese Dippers
The grilled cheese dippers look delicious, and they taste good too. They are relatively easy to make as well. All you need is a few slices of white bread, with their crusts removed, some good quality cheddar cheese slices, and some butter for frying.
The bread slices are rolled flat with a rolling pin, the cheese is laid on top, and the bread is then rolled. In a non-stick pan, the dippers are fried in a little butter until the cheese has melted and they are golden and crisp. Serve the grilled cheese dippers hot on the side with the soup, and enjoy.
Who doesn’t like garlic bread rolls, which are pillowy, light, and infused with rosemary? The dough is made and left to double in size. The dough is then divided into 15 even portions, rolled and shaped, and placed in a greased cake tin.
The dough is left to prove for the second time, allowing the dough to rise and fill the tin. When they are ready to bake, the tops are brushed with rosemary butter and popped into a hot oven to bake for 15 minutes until golden. Serve warm with a hot bowl of potato soup.
These bread bowls are ingenious and will impress any dinner guests. The bread recipe is straightforward to put together, the ingredients are combined and kneaded, and the dough is left to rest until doubled in size.
The dough is then divided into eight equal amounts, rolled and shaped, and again left to rise. The rolls are brushed with egg wash before being baked in a hot oven. The rolls have the perfect crust on the outside and are soft on the inside.
Once cool, simply hollow out the rolls and fill them with your potato soup.
This cheesy onion toast is one of my favorites to serve with potato soup; the flavors compliment the soup so well. The onions are cooked down with some thyme and beef broth until sweet and caramelized.
The bread loaf is sliced up and topped with the onions and slices of mozzarella and Swiss cheese. The bruschetta’s are popped into a hot oven under the grill until the cheese melts and caramelizes on top.
This recipe only takes 15 minutes to prepare; yes, it does use the premade dough, but it’s delicious, so who cares. The crescent roll dough is rolled out on a lined baking tray, and then the grated mozzarella is placed down the center, leaving a clean border.
The sides are then folded in, and the edges are pinched closed. The dough is finished with a sprinkling of parmesan cheese and Italian seasoning and baked in a hot oven per packet instructions. The result is deliciously golden, cheesy-filled bread.
I’ll have grated parmesan on just about anything, and these crisps are so light you don’t have to feel guilty if you have a few with your bowl of soup. Only four ingredients are needed for this recipe, parmesan, flour, salt, and thyme.
The parmesan is finely grated and mixed with the rest of the ingredients and then spooned onto a lined baking tray. The biscuits are baked at 350 F for about 10 minutes until golden. Once the biscuits have cooled, they will harden and be easy to move.
Croutons are a classic accompaniment for soup, and instead of buying them from the store, here’s a great recipe for making them at home. The baguette is sliced up into bite-sized cubes and set aside.
The butter is melted and mixed with garlic powder and Italian seasoning. The bread cubes are tossed in the butter, spread evenly on a baking tray, and baked in the oven for about 10 minutes until they are golden and crisp.
Allow the croutons to cool down completely before storing them; if stored correctly, they can keep for up to 2 weeks.
This recipe makes a gourmet toasted cheese sandwich; it’s loaded with three kinds of cheese and then encrusted in parmesan. The grilled cheese sandwich is best done on sourdough.
The sliced provolone, gouda, and sharp cheddar are layered on the sourdough and brushed with garlic butter; the sandwich is grilled until the cheese has melted and the bread is nicely toasted to a crisp and golden brown.
Enjoy the grilled sandwich dunked in your hot soup.
These really are easy cheese straws; and great potato soup sides. They are made of puff pastry, flavored with gruyere, parmesan, and mustard. The pastry is spread with Dijon mustard and then topped with grated cheese and seasoning.
The toppings are then pressed gently into the pastry by rolling over the surface gently. The process is repeated on the other side.
The cheese straws are then cut and chilled in the fridge before baking. This step is most important; otherwise, the butter will leach out when baked, and you won’t have the flaky, buttery cheese straws you are after.
The cheese straws are baked until golden brown for about 15 minutes.
#10. Potato, Leek, and Goat Cheese Tart Puff Pastry
I could eat this tart on its own, but it’s an even better meal served up on the side of a bowl of potato soup. These flavors of leek and goats just work so well with potato.
The pastry is scored to create a border and then par-cooked. The leeks are chopped and sauteed with the garlic until soft. The tart case is filled with creamed goat’s cheese, potato slices, and leeks.
The tart is then returned back to the oven to finish baking until the potatoes are soft and tender. The tart can be served hot from the oven or at room temperature.
Truffle oil is great on almost anything, adding a sense of luxury to any dish. If you want to impress your dinner guests and you want to take your humble bowl of soup to the next level, then this is the side to serve.
The baguette is sliced, lightly brushed with olive oil, and baked in the oven until golden and crisp. The crostini are left to cool and then rubbed gently with a clove of garlic- this really makes all the difference, so don’t leave this step out.
The crostini are then topped with the goats’ cheese, drizzled with the truffle oil, and garnished with fresh thyme leaves.
Phyllo is a great pastry; it’s much lighter than its sister puff pastry, so indulging in a few of these baked feta bites is acceptable and understandable because they are pretty tasty.
These bites make great sides with potato soup, they are a bit labor intensive but so worth it. The feta is cubed into bite-sized pieces, and each piece is wrapped in phyllo pastry and secured with a toothpick.
The parcels are baked in a moderate oven for about 15 minutes until golden and crisp and the feta is soft. The bites are finished off with a drizzle of honey and sesame seeds and can be served both hot from the oven or cold.
The name of this bread is so appropriate; it’s garlic bread on another level. It’s pull-apart cheesy garlic bread that’s fun and will get all your dinner guests involved.
The best bread for this recipe is crusty sourdough, but any loaf will work just fine. Then the cheese, you want it to be stringy so that mozzarella would be the best choice.
The garlic butter is prepared, and the bread loaf is cut. And in each cut, the garlic butter is drizzled, and a cube of mozzarella is placed. Repeat the process over the whole loaf of bread, brush the crust with any remaining garlic butter and then wrap the bread in tin foil.
The bread is baked in the foil until the cheese has melted and then unwrapped and baked further until crisp and crusty. Serve the hot loaf out of the oven with your potato soup.
These tarts are great and use frozen peas and pastry, so they are super easy and can be made all year round. The tarts are prepared and baked until golden.
The pea pesto is homemade- made of peas, lima beans, garlic, parmesan, fresh herbs, lemon juice, and olive oil, all blended and seasoned well and blended to a pesto consistency.
The tarts are then assembled with the ricotta the pea pesto and then garnished with more peas, lima beans, parmesan, and fresh herbs. These tarts will lighten your potato soup, and be sure to have a few extra; they are delicious.
A slice of seeded bread is always a winner with soup. And this is the perfect side to serve if you are pressed for time; no time is wasted waiting for the dough to rise.
You simply mix the ingredients and bake in the oven. This recipe includes raisins in the mixture which adds a subtle sweetness to the loaf.
Served on the side of a bowl of soup, I wouldn’t even toast the slices of bread, just served with a generous smear of soft butter.
I love this savory version of the classic sweet palmiers. These make great sides for potato soup, and the best part is you can use any offcuts of puff pastry that you might have.
The pastry is spread with pesto, then topped with grated parmesan, chopped sundried tomatoes, and pine nuts. The puff pastry is then rolled inwards from both sides until meeting in the middle.
The rolled pastry is chilled for about 45 minutes in the fridge, allowing easy slicing and perfect palmiers. The rolled puff pastry is then sliced and baked in a moderate oven for about 14 minutes until golden and crisp, and for the best palmiers, serve them warm from the oven.
Having completed three years at cooking school, Gabi then went into the realm of private cheffing where she got to travel the world, cooking for the rich and famous in their luxury homes and holiday homes. Through her travels, she has experienced different cuisines, which she has added to her cooking repertoire.
