The 7 Best Potato Soup Sides

What to serve with potato soup? Potato soup pairs well with bread, cheese and bacon, so sides like herb and cheese bread and bacon muffins are perfect.  Or pair the rich, creamy soup with fresh and light veg, like an apple slaw or tomato gratin, for a crunchy, colorful contrast.

The smooth richness of potato soup is comforting, whether you’re having a plain potato soup or you’ve added other root veggies. The best side dishes complement this texture and add a crisp mouthfeel and vibrant freshness. Let’s look at the best side dishes for potato soup.

The Best Sides for Potato Soup

The Reuben

Most people reach for a grilled cheese sandwich as the ideal side for any soup – the melted, gooey cheese is a luscious pairing for the relatively bland flavor of potato soup.

However, go one better than a plain grilled cheese and make classic Reubens, the delight of New York delis, with their spiky sauerkraut and tender corned beef.

To make a Reuben, toast two slices of rye bread. Spread one piece with Thousand Island Dressing, cover with a generous portion of sauerkraut, and top with corned beef. Add a slice of Swiss cheese and pop under the grill until the cheese is melted.

Herb And Cheese Bread

This flavorsome loaf will be ready in a couple of hours because the recipe doesn’t use yeast. Enjoy the combination of cheese and potato, which is always a classic for a tasty vegetarian supper.

Preheat the oven to a moderate 350⁰F (180⁰C). Line or grease a loaf tin.

Sift 2¼ cups of self-raising flour, a teaspoon of salt, and a teaspoon of baking powder. In a separate bowl, beat together 1¼ cups of buttermilk and one large egg.

Add a cup of grated, sharp Cheddar cheese, two teaspoons of mixed dried herbs, a teaspoon of onion flakes, and a pinch of celery salt. Combine the wet and dry ingredients, blending well.

Transfer the sticky dough to the loaf pan. Add extra grated cheese to the top of the loaf and bake for about 50 minutes. Cool the cheesy loaf on a wire rack before serving.

Savory Bacon Muffins

These soft, fluffy muffins have crunchy morsels of bacon baked inside them. Dunk the warm muffins in the soup, or serve with lashings of butter to melt into their crumbly interiors.

Preheat the oven to a hot 400⁰F (200⁰C). Prepare a muffin tin with baking papers.

Fry three to four rashers of bacon until crispy. Crumble and set aside, trying not to snack on them while baking.

Sift together two cups of flour, a tablespoon of baking powder, a tablespoon of sugar, and a pinch of salt. Pour in a cup of milk, one lightly beaten egg, and four tablespoons of mild cooking oil. Throw in the bacon bits. Mix until the ingredients are just combined – do not beat.

Fill the muffin cups with batter. Bake for 15-20 minutes.

Sausage Rolls

Sausage rolls are hearty meat pies encased in flaky, buttery puff pastry. These English pies are easy to make and a delicious addition to a simple soup supper.

Preheat your oven to 400⁰F (200⁰C). Prepare a baking sheet with baking paper.

Thaw a 25-ounce package of frozen puff pastry. Roll out the pastry and divide each rectangle into two strips of 8×10 inches.

Mix two pounds of sausage meat with two eggs, a dash of mustard, a pinch of nutmeg, and a tablespoon of ketchup. Season.

Shape the sausage mixture into neat rolls. Place each roll down the center of a pastry strip. Brush the edges with egg, fold the pastry over the meat, and seal.

Cut each roll into six or twelve sections, depending on preferred size, and make two diagonal slashes on the top of each pie. Brush with egg. Bake for 20 minutes until golden brown.

Bavarian Apple Slaw

You can make this quick slaw in advance to allow flavors to merge. Use red cabbage for its gorgeous purple brightness, and add apple for a sweet-sour zest to lift the mild potato flavor.

Slice yellow onion into rings. Combine the onion with two red apples, cored and thinly sliced, and four cups of shredded red cabbage. Chop half a cup of dill pickles into the salad. Toss with vinaigrette.

Spinach And Walnut Salad

Green salads make a beautiful companion to creamy potato soup. This spinach salad adds a boost of vitamins to a vegan meal.

Chop ¼ cup of walnuts and three spring onions. Wash and tear apart a bunch of young spinach leaves. Combine the ingredients and put them in the fridge for an hour.

Make a dressing of two teaspoons of white wine vinegar, two tablespoons of olive oil, and a generous dash of salt and pepper. Dress the salad just before serving to stop the spinach from wilting.

Roast Beef Salad

If you’ve got a family that wants some meat on the plate – or else it’s not dinner – upcycle your leftover roast beef into this fantastic salad that adds substance to a plain potato soup.

Slice two cups of cold roast beef into strips. Add four tomatoes, cut into wedges, and one finely sliced celery heart. Throw in a handful of stuffed olives. Lay the ingredients on a bed of watercress leaves.

The dressing elevates this salad, so make sure you’ve got some blue mold cheese, like gorgonzola. When you’re ready to serve the roast beef salad, mix a tablespoon of cream, a tablespoon of red wine vinegar, two tablespoons of salad oil, and a good grinding of black pepper. Add ¼ cup of crumbled blue cheese. Pour the dressing over the salad.

Tomato And Onion Gratin

When a salad is too summery for really chilly days, whip up a tomato and onion bake. The tomatoes’ rich sweetness is a tasty contrast to the mild soup.

Preheat the oven to a mild 320⁰F (160⁰C).

Slice four tomatoes and two onions. Season the tomatoes generously with salt, pepper, and a little sugar. Mix 1½ cups breadcrumbs with two tablespoons of melted butter. Chop a handful of fresh herbs (parsley is ideal).

In a shallow ovenproof dish, layer tomatoes, herbs, onions, and breadcrumbs, repeating layers until you finish with a layer of breadcrumbs.

Bake the tomato gratin for 45 minutes or until the vegetables are soft and the top is golden brown.

Best Wine Pairings For Potato Soup

Potato soup is luscious and creamy but has a mild flavor, so you can enjoy a wine with acidity to cut through the thickness.

A rich white wine like a well-oaked Chardonnay, Chablis, or Chenin Blanc is perfect, while lovers of really dry wine can reach for a German Riesling. Red wine lovers will enjoy a fruity Merlot.

Sherry, a robust fortified wine, is also an excellent choice for pairing with potato soup – choose sweet or dry sherry according to your preference.

Best Sauce And Garnish Pairings For Potato Soup

A relatively plain soup in flavor and color, potato soup cries out for a colorful, zingy garnish or swirl of sauce.

For a quick and tasty garnish for your soup, try the following to add flavor and color:

  • Crispy fried onions
  • Finely chopped shallots
  • Crumbled bacon bits
  • Slices of spicy sausage
  • Sautéed sweet peppers
  • Snipped chives

A swirl of colorful, flavorful sauce also elevates a bowl of soup. Stir one of these through a bowl of soup:

  • A spoonful of salsa
  • A dash of pesto
  • A teaspoon of spicy harissa