If you’ve ever reached the bottom of a bag of salt and vinegar chips and thought “this tangy, savory chaos deserves a warm hug,” then this salt and vinegar potato chip soup is for you. It takes everything bold and craveworthy about the classic potato chip and spins it into something warm, creamy, and wildly satisfying.
It’s the kind of recipe that feels a little surprising at first but makes perfect sense after the first spoonful. It’s fully customizable, cozy and easy enough to make on a weeknight, and proof that snack flavors absolutely deserve to be in soup form.
Read on for the recipe, storage tips as well as any substitutions that may help!
Table of contents
Why this potato chip soup is worth making
I know there are tons of potato soups out there but this one specifically is just as repeatable and delicious as a bag of salt and vinegar chips. Here are the highlights:
- It’s a thick and creamy potato soup so it’s extra comforting in the colder months.
- It’s ready in about an hour and is made using only one pot for easy clean up.
- For the potato chip lovers. The salt & vinegar chips that we know and love are transformed into something beyond just a tasty snack but instead a satisfying and wholesome meal that’s, dare I say, even more flavorful.
- The sharpness of the vinegar keeps you coming back for more.
- It’s completely customizable. This recipe is really flexible if you need to swap any of the ingredients.
Ingredients to make this potato soup
- 3 large carrots, 7 ounces
- 2 celery stalks, 6 ounces
- 1 medium yellow onion, 7 ounces
- 6 ounces (one bunch) scallions, divided
- 4 garlic cloves
- 2 cups parsley, divided
- 2 tablespoons extra-virgin olive oil
- 1/4 cup flour
- 2 1/2 pounds (4 to 6 medium) Russet potatoes
- 2 tablespoons Better Than Bouillon in 7 cups water
- 2 fresh or dried bay leaves
- 1/3 cup white wine vinegar
- 1/2 teaspoon freshly ground black pepper, plus more as needed
- 1/2 cup heavy cream or whole milk, for finishing
- Scallions
- Salt and vinegar potato chips
Ingredient substitutions
This recipe is really flexible, nearly every ingredient is customizable. Here are some substitution suggestions:
- Carrots: Can be swapped with parsnips or rutabaga
- Celery stalks: Can be swapped with more onion or carrot, or fennel
- Onion: Can be swapped for red onion, shallot, the white part of one large leek, or a fennel bulb (if you like fennel!)
- Garlic cloves: Swap for 1 teaspoon of garlic powder, or you can omit
- Better Than Bouillon in 7 cups water: Swap for 7 cups of vegetable stock (or any broth or stock you have on hand!)
- Salted butter: Swap for more olive oil, or ghee (unsalted butter is also totally fine)
- Extra-virgin olive oil: Swap for avocado oil, grapeseed oil, really any oil you like!
- Flour: Make this recipe gluten-free by swapping the 1/4 cup of flour with two tablespoons of cornstarch
- Potatoes: Swap half a pound of the russet potatoes for 1 can of white beans, you can also add in sweet potato or any variety of potato that works for you!
- Bay Leaves: it’s okay to leave these out if you don’t have them!
- White wine vinegar: Feel free to cut the amount of vinegar in half for a more standard tasting potato soup. Sherry vinegar, champagne vinegar or lemon juice are also great substitutes just be sure to use 3 tablespoons.
- Heavy cream: Make this soup dairy-free by swapping with heavy cream or whole milk for coconut milk
Storage suggestions and tips
This soup keeps wonderfully in the fridge or freezer, and it makes seven servings, which is a lot! Here’s the best way to store it, based on each method:
- Fridge: You can portion these into individual 16-ounce containers (perfect for one portion), and they will keep in the fridge for 3 to 4 days. Reheat either in the microwave or on the stovetop until warmed through.
- Freezer: You can portion these into individual 16-ounce containers and freeze them for up to 3 months. To reheat, pop them out of their containers and gently heat them in a pot on the stovetop until the soup is at a simmer. Remove the heat and serve.
Watch the recipe here:
The video may not fully represent the recipe. For best results, follow the instructions as written.
Looking for similar recipes?
Here are some other soup favorites!
Japanese Sweet Potato Soup
The Best Vegetarian Chicken Noodle Soup
Caramelized Gochujang Tomato Soup
And that’s everything for this Salt and Vinegar Potato Chip Soup!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
You can also shop this video if you’re looking for the exact pieces I use – I’ve linked everything on my ShopMy! *some links may contain affiliate commissions
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you <3
Equipment
- 1 Immersion blender or small blender
Ingredients
- 1 (13 oz) medium yellow onion, diced
- 2 (6 oz) large celery stalks, diced
- 3 (7 oz) large carrots, diced
- 6 ounces one bunch scallions, greens and whites divided
- 4 garlic cloves, grated
- 2 cups parsley, chopped, divided
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons salted butter
- 1/4 cup flour
- 2 1/2 (4-6 medium) pounds Russet potatoes, cut into 1-inch chunks
- 2 tablespoons Better Than Bouillon dissolved in 7 cups water, or 7 cups vegetable broth
- 2 fresh or dried bay leaves
- 1/3 cup white wine vinegar
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup heavy cream, or whole milk
- Scallions, for finishing
- Salt and vinegar potato chips
Instructions
- Dice up the onion, 2 celery stalks and and 3 carrots. Set these aside.
- Thinly slice the scallion whites and set the greens to the side.
- Grate the 4 garlic cloves and finely chop 2 cups parsley. Set these aside.
- Place a large pot or Dutch oven over medium heat. Add 2 tablespoons olive oil and 3 tablespoons butter. Let this melt then add the celery, onion, carrots and scallion whites. Cook for 9-10 minutes or until the vegetables are beginning to sweat.
- Season with 1 teaspoon Diamond Crystal kosher salt and freshly cracked black pepper.
- While the vegetables are cooking down, chop up the potatoes into 1-inch chunks and whisk together 7 cups of water with 2 tablespoons Better than Bouillon.
- After the 10 minutes are up, add the grated garlic, 1 cup of parsley, 1/4 cup flour and stir. It will get a bit thick, but don’t mind it. Add in the potatoes and the 7 cups of bouillon broth.
- Add in 2 bay leaves and bring to a simmer. Cover and let simmer for 35-45 minutes.
- After the soup has simmered, remove the bay leaves then either scoop some of the soup out in batches to blend in a blender, or use an immersion blender to blend up three quarters of the soup. You want some chunks left, but most of it still smooth.
- Pour in 1/3 cup of white wine vinegar. Taste and season with salt and pepper.
- Stir in the remaining 1 cup of parsley and 1/2 cup of heavy cream. Let this bubble while you slice up the remaining scallion greens.
- Mix in the scallions and take the soup off the heat.
- Serve warm with crushed potato chips on top.
Comments
Made this last night, and it’s sososo good. Added ground chicken sausage for some lean protein and used homemade chicken stock instead of bouillon powder – highly recommend. (Oh, and added a dollop of sour cream to my bowl of COURSE!)
Ah, I’m so glad you loved it and the additions worked out perfectly!! Thanks so much for your review 🙂
We made this tonight. It came out so great. We also added white beans for a little extra protein and fiber. Thank you for the recip!
I’m so glad you loved it! I will always say yes to more beans. Thanks so much for your review 🙂
I thought this was such a fun idea and it was even more delicious than I hoped. Even my salt and vinegar chip averse husband enjoyed it. Thanks for the recipe!
I’m so thrilled you both liked it!!
Just made this soup and am eating it for lunch. Followed the recipe as is, it is perfect!!
I’m so so happy you liked it, thank you for taking the time to leave a rating and review <3
Recipe instructions don’t specify peeled potatoes but they are peeled in the video and photos. Pls clarify
Either will work! The instructions are written for ease, no major difference will be detectible in the end 🙂
Recipe doesn’t specify to remove bay leaf before blending?
Great catch! Yes, you will remove the bay leaf before blending. I’ve updated the instructions for clarity!
I made this recipe tonight and it is absolutely divine! I ended up using Beef Bouillon powder which was delicious. The texture after blending has to be my favorite part – it is so rich and comforting! Topped off with some freshly shredded sharp cheddar in addition to the salt and vinegar chips 🙂 Highly recommend giving this recipe a try!
I’m so glad you loved it!! Glad the beef bouillon worked well and the cheddar sounds divine. Thank you so so much for your review <3
Another incredible soup. Thank you, Justine! I bought the wrong chips (Salt & Pepper), so I added a bit more vinegar. It’s a bit salty, but perfect for this cold winter day.
I’m so, so glad you liked it!
Your recipes never fail to amaze, another one of your soups to be added to the household rotation!
AHH that is music to my ears! I’m so glad you love it <3
Just made and ate this most delicious soup! Thank you so much for another fabulous recipe.
I’m so glad you loved it!! Thank YOU for taking the time to leave a review <3
Perfect after yet ANOTHER snow day. Absolutely delicious (but of course it is it’s one of Justine’s recipes)! I used whole milk and mine split, I’m assuming from the heat? How do you get it to not split? Do you wait to add it?
Hi Elyse! It shouldn’t have split on you, I’m sorry that happened. The split most likely occurred because of the acid hitting the milk at the wrong moment. I suggest waiting until the soup is nearly finished (right before the scallions) to add it in. That, along with mixing in the vinegar very well, should fix it next time!
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