Lemon potato soup is a silky, comforting bowl of pureed potatoes and aromatics, brightened with fresh lemon juice and zest. It’s a versatile soup that works as a light lunch or a starter, and the lemon cuts through the richness of the cream and potatoes, making it feel surprisingly fresh. This recipe comes together in about 40 minutes with simple ingredients, and it’s easy to adjust to your taste.
Ingredients
- 2 tablespoons (28 g) unsalted butter
- 1 medium yellow onion, chopped (about 1 cup / 150 g)
- 2 cloves garlic, minced
- 2 pounds (about 900 g) Yukon Gold potatoes, peeled and cut into 1-inch chunks
- 4 cups (960 ml) low-sodium chicken or vegetable broth
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) fresh lemon juice (from about 2 lemons)
- 1 tablespoon lemon zest (from about 1 lemon)
- Fresh dill or chives, for garnish (optional)
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the garlic and cook for 1 minute more, until fragrant.
- Add the potatoes, broth, salt, and pepper. Increase the heat to high and bring to a boil. Reduce the heat to low, cover, and simmer until the potatoes are fork-tender, about 15–20 minutes.
- Remove the pot from the heat. Using an immersion blender, puree the soup until smooth. (Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.)
- Stir in the heavy cream, lemon juice, and lemon zest. Place the pot back over low heat and warm through, about 3–5 minutes. Do not let it boil, or the cream may curdle.
- Taste and adjust seasoning with more salt and pepper if needed. Ladle into bowls and garnish with fresh dill or chives if desired. Serve hot.
Tips
- Use starchy potatoes: Yukon Gold or Russet potatoes give the creamiest texture. Waxy potatoes like red or new potatoes will result in a thinner, slightly grainy soup.
- Add lemon at the end: Lemon juice can turn bitter if cooked too long. Stir it in after blending and just before serving to keep the flavor bright.
- Adjust thickness: If the soup is too thick after blending, add extra broth or water a little at a time until it reaches your desired consistency. If it’s too thin, simmer uncovered for a few minutes to reduce.
- Don’t boil after adding cream: Boiling can cause the cream to separate. Warm the soup gently over low heat.
Serving Suggestions
Serve this soup with crusty bread or a grilled cheese sandwich for a satisfying meal. A simple green salad with a vinaigrette also pairs well. For a touch of elegance, top with a swirl of olive oil, a few lemon zest strips, or a spoonful of crème fraîche.
Variations
- Herbed: Add 1/4 cup chopped fresh dill, parsley, or chives along with the lemon juice.
- Spicy: Stir in a pinch of red pepper flakes or a dash of hot sauce when adding the lemon.
- Vegan: Use olive oil instead of butter, vegetable broth, and replace the heavy cream with full-fat coconut milk or a plant-based cream. The flavor will be slightly different but still delicious.
- Garlicky: Roast a whole head of garlic and blend it into the soup for a deeper, sweeter garlic flavor.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring often, until hot. You can also reheat individual portions in the microwave in 30-second intervals, stirring between. If the soup thickens upon standing, thin it with a little broth or water. Freeze for up to 3 months in a freezer-safe container; thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use bottled lemon juice? Fresh lemon juice is strongly recommended for the best flavor. Bottled juice often has a flat or slightly bitter taste that can affect the soup’s brightness.
Why did my soup turn bitter? Bitterness usually comes from cooking the lemon juice too long or from adding the pith (the white part) of the lemon. Zest only the yellow part, and add the juice at the end.
Can I make this soup ahead of time? Yes, you can make it a day ahead. Cool it quickly, refrigerate, and reheat gently. The flavor may mellow slightly, so you might want to add a little extra lemon juice after reheating.
Is this soup gluten-free? Yes, this recipe is naturally gluten-free as long as you use a gluten-free broth. Check the label on your broth to be sure.
Can I skip the cream? You can, but the soup will be less rich and creamy. To keep some creaminess without the cream, blend in a peeled, cooked potato or a handful of raw cashews (soaked in hot water for 30 minutes) before blending.
What can I use instead of Yukon Gold potatoes? Russet potatoes work well, but they are starchier and may make the soup slightly thicker. You can also use red potatoes, but the texture will be less silky.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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