Quick Facts:
Time: 30 minutes • Yield: 4–6 bowls • Skill: Easy • Method: One-pot simmer • Diet: Vegan, GF
Introduction (120–180 words)
Potato soup is the ultimate comfort food, and this potato soup brings all that coziness without the heaviness. Brothy yet satisfying, it’s bright with lemon, loaded with tender new potatoes and sweet peas, and finished with a shower of fresh herbs. If you’ve ever wished your favorite Homemade Potato Soup felt lighter for weeknights—or wanted a plant-based option that still tastes rich and complete—this bowl is for you. The flavor rides a clean balance of citrus and savory vegetable stock, with gentle heat from pepper flakes and a soft herb finish. Texturally, you get silky broth, fork-tender potatoes, and pops of peas in every spoonful. It’s perfect for families, meal prep, and anyone collecting Soup Ideas for busy seasons. You’ll love how quickly it comes together, how easy it is to customize, and how beautifully it reheats.
Building your weeknight list? Start with our Potato soup recipes and keep exploring quick, cozy soup recipes that fit busy schedules.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing.
- Flexible: swap what’s in your fridge.
- Balanced flavor: bright lemon + savory herbs.
- Great leftovers: reheats beautifully.
Easy Lemon-Herb Potato Soup (One-Pot, 30 Minutes)
- Total Time: 30 minutes
- Yield: 4–6 bowls
- Diet: Vegan
Description
A bright, brothy, and comforting potato soup that’s weeknight-easy and ready in 30 minutes. Tender new potatoes, sweet green peas, and a fresh hit of lemon and herbs make it cozy yet light. Naturally vegan and gluten-free, it reheats beautifully and is flexible for swaps (beans for protein, spinach or asparagus for peas). One pot, simple steps, and loads of flavor.
Ingredients
2 tbsp extra-virgin olive oil
1 medium leek, white/light green only, thinly sliced (or 1 medium onion)
3 garlic cloves, finely minced
1 tsp red pepper flakes (optional)
1 lb new potatoes, cut into ½-inch cubes
4 cups low-sodium vegetable broth
1 cup water
1 cup fresh or frozen green peas
1 lemon, zest and juice (about 2–3 tbsp juice)
¼ cup chopped fresh dill (or parsley)
2 tbsp chopped chives (optional)
1 bay leaf
¾–1 tsp fine sea salt, to taste
Freshly ground black pepper
Instructions
1) Prep: Rinse and ½-inch dice potatoes; slice leek; mince garlic; zest and juice lemon.
2) Build aroma (5 min): Warm oil in a heavy 4–5 qt pot over medium heat. Add leek + a pinch of salt; cook 3–4 min until glossy. Stir in garlic and red pepper flakes; cook 30–60 sec.
3) Add potatoes & base (1 min): Stir in potatoes to coat.
4) Simmer (10–12 min): Add broth, water, and bay leaf. Bring to a strong simmer, reduce to medium-low, and cook until potatoes are fork-tender but not mushy.
5) Peas & finish (3 min): Add peas; simmer until bright green. Remove from heat.
6) Brighten: Stir in lemon zest/juice, dill, and chives. Season with ¾–1 tsp salt (to taste) and black pepper.
7) Taste & adjust: More lift? Add lemon. Want more body? Partially blend ~1 cup and return. Rest 2 minutes and serve.
Notes
Substitutions: Shallots/scallions for leek; white beans or chickpeas for protein; spinach or asparagus for peas; avocado oil for olive oil. Use waxy potatoes for a clear, brothy soup.
Dietary: Vegan + gluten-free; contains alliums (leek/garlic).
Make-ahead/Storage: Dice potatoes and keep in water up to 24 hrs. Refrigerate soup 3–4 days or freeze up to 3 months. Reheat gently; add lemon and herbs to refresh.
Equipment: 4–5 qt pot or Dutch oven; microplane for zest. Optional: immersion blender for partial blend.
Pro tip: Use low-sodium broth and salt in stages (aromatics → after simmer → final after lemon).
Troubleshooting: Too salty—add water/unsalted broth + lemon. Too bland—salt by pinches + lemon, finish with herbs. Too thin—partial blend or simmer 3–5 min.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: soup recipes
- Method: One-pot simmer
- Cuisine: Mediterranean-inspired / American
Ingredients (with amounts)
- 2 tbsp extra-virgin olive oil
- 1 medium leek, white/light green only, thinly sliced (or 1 medium onion)
- 3 garlic cloves, finely minced
- 1 tsp red pepper flakes (optional)
- 1 lb new potatoes, cut into ½-inch cubes
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 cup fresh or frozen green peas
- 1 lemon, zest and juice (about 2–3 tbsp juice)
- ¼ cup chopped fresh dill (or parsley)
- 2 tbsp chopped chives (optional)
- 1 bay leaf
- ¾–1 tsp fine sea salt, to taste
- Freshly ground black pepper
What each ingredient does:
Olive oil: carries aroma. Leek/onion: sweet savory base. Garlic: pungent depth. Pepper flakes: gentle heat. New potatoes: creamy bite without dairy. Veg broth + water: clean, layered body. Peas: sweet pop and color. Lemon zest/juice: brightness and lift. Dill/parsley: fresh finish. Chives: oniony snap. Bay leaf: subtle background herb. Salt/pepper: final balance.
Pro tip: Use low-sodium stock so you can season perfectly at the end.
Substitutions & Swaps
Aromatics: Use shallots or scallions if you’re out of leek/onion.
Protein boost: Stir in a can of white beans or chickpeas.
Veg: Swap peas for thinly sliced asparagus tips or baby spinach.
Starch: Any waxy potato works; avoid extra-starchy types to keep the broth clear.
Fats: Cook with avocado oil if desired.
Diet swaps: This soup is already Vegan/GF. If avoiding allium, use fennel and celery for aroma.
Budget/time savers: Use frozen chopped onions and frozen peas; pre-dice potatoes in the morning and keep submerged in water in the fridge.
Equipment Notes
A heavy-bottomed 4–5 qt pot or Dutch oven is ideal for even simmering. A 10–12 inch surface area helps the potatoes cook uniformly. A microplane for zesting makes quick work of the lemon. An immersion blender is optional for a partial blend (1–2 cups) if you like a slightly thicker body, though this version is designed to stay brothy and light. No special tools required.
Step-by-Step
- Prep first: Rinse and dice potatoes; slice leek; mince garlic; zest and juice the lemon. Group ingredients to cook faster.
- Build aroma (5 minutes): Warm oil over medium heat. Add leek and a pinch of salt; cook until glossy and tender, 3–4 minutes. Stir in garlic and red pepper flakes and cook 30–60 seconds until fragrant.
- Add potatoes & base (1 minute): Stir in potatoes to coat with oil and aromatics—this slicks the surfaces and seasons early.
- Simmer (10–12 minutes): Pour in broth and water and add bay leaf. Bring to a strong simmer, then reduce to medium-low. Cook until potatoes are fork-tender but not mushy; edges should look opaque, centers creamy.
- Peas & finish (3 minutes): Add peas; simmer just until bright green and plump. Remove from heat.
- Brighten: Stir in lemon zest, lemon juice, dill, and chives. Season with salt and several grinds of black pepper.
- Taste & adjust: Want more lift? Add another squeeze of lemon. Need body? Lightly blend 1 cup and return to the pot. Rest 2 minutes and serve.
Make-Ahead, Storage & Reheating
Make-ahead: Dice potatoes and store submerged in water up to 24 hours; slice the leek and refrigerate in a sealed container; zest lemon in advance.
Fridge: Keeps 3–4 days; peas will soften slightly.
Freeze: Up to 3 months; cool fully, then pack in portions. Add fresh herbs and a squeeze of lemon after reheating to refresh.
Reheat: Gentle stovetop simmer or low-power microwave; add a splash of broth or water to loosen and a squeeze of lemon to revive.
How to Lighten / Make It Creamy
Lighten: It’s already light and brothy; to go even lighter, reduce oil to 1 tbsp and add extra herbs.
Creamy: Blend 1–2 cups of soup and stir back in, or whisk in ¼ cup unsweetened plant yogurt off heat for silkiness. If using yogurt, temper first with a little hot soup to prevent curdling.
Toppings, Garnishes & Finishes
Crunch: Garlic croutons or toasted pumpkin seeds.
Fresh: Extra dill or parsley, sliced chives, lemon zest.
Tang/Heat: Extra lemon, a dash of vinegar, chili oil, or more pepper flakes.
Microcopy: A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with crusty bread, warm pita, or cooked grains like quinoa. Pair with a crisp side salad—shaved fennel and cucumber with lemon and olive oil echoes the soup’s brightness. For drinks, sparkling water with lemon or a light, crisp white if you’re pairing beverages.
Scaling the Recipe
To double, use a wider pot so potatoes simmer evenly; increase broth proportionally and taste for salt at the end. To halve, keep the same simmer time and watch potatoes for doneness earlier. Cool large batches quickly: spread in shallow containers before refrigerating.
Nutrition & Dietary Notes
Naturally vegan and gluten-free. Potatoes and peas provide fiber and potassium; olive oil adds heart-healthy fats. If you add beans, you’ll boost plant protein. Contains alliums (leek/garlic); omit if needed and lean on herbs for flavor.
Troubleshooting
Too salty? Add water or unsalted broth and a squeeze of lemon.
Too bland? Add salt in small pinches and a bit more lemon; finish with fresh herbs.
Too watery? Partially blend or simmer 3–5 minutes to reduce.
Overcooked potatoes? Stir in a handful of fresh spinach and herbs to add texture; finish with a little olive oil and lemon.
FAQs
Can I use frozen/precut ingredients? Yes—frozen chopped onions and peas work great; no thawing needed.
Best protein/veg swaps? White beans or chickpeas; asparagus tips or spinach for peas.
How do I keep it from drying out? Keep it brothy; add a splash of water during reheating.
Can I make it dairy-free/gluten-free? It already is both.
How long does it keep/freeze? 3–4 days chilled; up to 3 months frozen.
Variations
Lemony Herb — Add extra zest and a handful of parsley with dill.
Spicy Chipotle — Stir in 1 tsp chipotle in adobo; balance with a touch of maple and extra lime.
Creamy Parmesan-Style — Finish with 2 tbsp nutritional yeast and a splash of plant cream for a richer vibe.
Want more riffs like these? Browse our full lineup of soup recipes for every mood.
Chef Notes / Test Kitchen Tips
Salting in stages matters: a pinch with the leeks, another after the potatoes soften, and final adjustments after lemon so you don’t oversalt. The sweet spot for doneness is typically 18–22 minutes total simmering from the moment the broth returns to a simmer; start checking early. Zest before juicing to keep aromatic oils bright.
Conclusion
This potato soup proves comfort can be bright, fast, and weeknight-ready. It keeps beautifully for 3–4 days, so make extra for lunches. If it becomes a staple in your rotation, leave a note with your favorite swaps or tag your bowl—can’t wait to see how you make it your own.
