Skip to main content New<> this month
Get the Allrecipes magazine

Potato Ginger Soup

Rated as 2 out of 5 Stars

"A creamy potato soup boldly flavored with ginger, and made without milk for a lighter potato soup experience."
Added to shopping list. Go to shopping list.


30 m servings 162
Original recipe yields 6 servings


{{model.addEditText}} Print
  1. In a large pot, combine the potatoes, chicken broth, mushrooms and ginger. Bring to a boil, and cook for about 20 minutes. Season with pepper. Puree in batches using a blender, or in the pan using an immersion blender. Serve hot, garnished with green onions.

Nutrition Facts

Per Serving: 162 calories; 0.5 35.5 6.2 0 16 Full nutrition

Explore more


Read all reviews 4
Most helpful
Most positive
Least positive

The flavour combination was good, but the texture kind of turned me off. I used less mushrooms than the recipe called for, and the texture when pureed was pretty gummy. And the green onions di...

Tried adding more of everything to try to take away some of the extreme ginger taste. Then I tried adding celery. Nothing. Maybe ginger potato soup just isn't a good idea? I don't know.

Boldly go where no man has gone before. Good flavours, esp with the added spring onions but the gooey texture is difficult to get past

Three stars because of my changes but it still needs something...hoping someone else can figure out what it is because I like the fact that it's not cream-based. It was good, just not excellent...