Keep reading to discover 25+ of the best side dishes to serve with your favorite potato soup.
What to Serve with Potato Soup
This Arugula Salad recipe with red wine vinaigrette is my go-to green salad. The arugula has a peppery bite to it which pairs wonderfully with the acid in the vinaigrette. It’s the perfect salad for pairing with rich dishes.
Add a healthy boost of nutrients to your dinner with this easy Sauteed Spinach. Baby spinach is added to a skillet along with garlic and olive oil, then sauteed gently to create a simple side dish that pairs with any meal!
This bruschetta is easy to make with fresh, ripe Roma tomatoes, shredded mozzarella cheese and drizzled with balsamic vinaigrette over top of a French baguette. Bruschetta comes together quickly and easily!
This delicious Radicchio Salad is dressed in a creamy lemon-vinaigrette and tossed with buttery calvestrano olives, tasty breadcrumbs and nutty parmesan cheese. And, a special tip ensures that your radicchio won't be bitter!
Caesar salad is a staple on restaurant menus across the country, but we’ve yet to find one as perfectly blended as this one – crisp romaine is tossed with creamy dressing, crunchy croutons and premium Parmesan. All hail Caesar!
Crostini are easy to make at home using just 3-ingredients – bread, olive oil and salt. This simple crostini recipe is the perfect appetizer for parties. You can make them ahead of time and serve them with a variety of toppings.
These Stuffed Artichoke Hearts take all the work out of actually stuffing an artichoke. Canned artichoke hearts are arranged in a dish and topped with a “stuffing” of breadcrumbs, parmesan cheese, and garlic.
This Shaved Fennel Salad comes together quickly and has such a delicious light lemon vinaigrette and wonderful crunch. It's the perfect side salad for rich and hearty dishes like pasta or braised short ribs.
Many of these potato soup side dish recipes can be made ahead of time and stored in the refrigerator for a few days or even in the freezer. Simply check the individual recipes for full storing instructions and details on how to make ahead.
Did you Make Any of These Potato Soup Side Dishes?
Please leave a comment and rating below, if you loved this round up of sides for potato soup. Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
6large russet potatoes(cut into ½ inch cubes (about 3 pounds) )
4cupsbone broth or low-sodium chicken broth
2cupsshredded cheddar cheese
Kosher salt and freshly ground black pepper(to taste)
Cooked and crumbled bacon
Shredded cheddar cheese
Set Instant Pot to SAUTE and add butter.
Once melted, add onion and celery and cook until softened, 2-3 minutes. Add garlic and cook 30 seconds longer.
Add potatoes and chicken broth.
Place lid on pot and set to seal. Press MANUAL high pressure and cook for 8 minutes. It will take about 15 minutes for the pressure to build, then the countdown timer will begin.
When time is up, do a quick pressure release and remove the lid.
In a small bowl whisk together ¼ cup milk and cornstarch to make a slurry.
Hit CANCEL on the instant pot and then press SAUTE. Add the slurry and the remaining ¾ cup milk and simmer the soup for about 5 minutes, stirring often and smashing the potatoes with the back of a spoon, until thickened, 2-3 minutes.
Stir in the cheese and heavy cream. Season with salt and pepper, to taste.
Serve with desired toppings.
For smoother soup, use an immersion blender before adding in the cornstarch slurry and milk.