Potato Ginger Soup


"A creamy potato soup boldly flavored with ginger, and made without milk for a lighter potato soup experience."


30 m servings 162 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 0.5 g
  • < 1%
  • Carbs:
  • 35.5g
  • 11%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 16 mg
  • < 1%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  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.



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...