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Creamy Radish and Potato Soup


If love red radishes, then you’ll LOVE white radishes.  I f you love potatoes and radishes, then why can’t they all be in the same soup? We know! That’s why we added both to this rich and thick recipe. It’s perfect for a early spring day for lunch. Pair it with a toasted ham and cheese or a ” Croque Monsieur” and you’ve got a winning combination! So go ahead and try it for yourself and let us know what you think!


Measurement Conversion Chart

  • 5 small potatoes peeled and cubed

  • 1 bunch of red radish

  • 1 large white radish

  • 2 slices of bacon (raw)

  • 1 red onion

  • 1 leek

  • 1 shallot (raw), chopped

  • 1 garlic clove, chopped

  • 1 green onion, chopped

  • 1/8 teaspoon spicy paprika

  • 5 cup(s) vegetable stock with 1 vegetable bouillon cube

  • 3 bay leaves

  • 1 tablespoon olive oil

  • 2 tablespoons balsamic vinegar

  • Pinch salt and pepper to taste

  • 1 cup, 2 % milk (soy, almond, rice or skim as alternatives work fine)

  • 1 tablespoon butter

  • 1 tablespoon, crème fraîche or fresh cream

  • 1 squeeze lemon

Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook60min
  • Meal Time Lunch
  • Serves 4


  1. Bring vegetable stock to a boil. Add bacon, balsamic vinegar, and bay leaves to the stock. Add salt and pepper to taste and cook for about 20 minutes.

  2. Chop potatoes, radishes, onions, leeks, garlic, and shallots.

  3. Add vegetable mixture to the boiling stock and continue cooking on low heat for 25 minutes.

  4. Near the end of cook time (ten minutes), remove the bay leaves.

  5. Remove the soup mixture from heat and cool for roughly 5 minutes before transferring to a blender.

  6. Add milk and cream to the mixture in the blender. Blend to desired consistency.

  7. Re-add the soup to the kettle and add a splash of lemon juice. Add more salt and pepper to taste.

  8. Finish off with the final sprig of parsley and serve in a bowl.

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