Few dishes capture the essence of warmth and comfort quite like Mustard Potato Soup. The combination of creamy potatoes, buttery onions, and a bold touch of Dijon and yellow mustard creates a balance of smooth richness and gentle tang. Each spoonful offers the kind of cozy satisfaction that turns a simple meal into something memorable—perfect for chilly evenings or when comfort food calls your name.

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Ingredient Breakdown

Every ingredient in this soup works together to build layers of flavor and texture. The potatoes form the foundation, their natural starch creating a creamy consistency once cooked and blended. Sweet onions add depth and a subtle caramelized aroma that enhances the savory profile of the soup. Butter gives a delicate richness, coating each ingredient with warmth before the liquid is added.

Vegetable broth provides a light, earthy backdrop, while the combination of heavy cream and half-and-half ensures an indulgently smooth texture. The dual mustards—spicy whole-grain Dijon and mild yellow—bring contrast, offering both sharpness and warmth that linger with every bite. A pinch of sugar softens the acidity, balancing the flavors beautifully. Finally, fresh parsley and a dusting of mustard powder add vibrancy and visual appeal just before serving.

Step-by-Step Preparation Guide

The key to this soup’s depth of flavor begins with the first step. Start by melting the butter in a saucepan until it foams gently, signaling that it’s ready to envelop the vegetables. The chopped onions and cubed potatoes are added next, sautéed until the onions turn translucent and aromatic while the potatoes begin to soften around the edges. This stage builds the soup’s foundation, coaxing out sweetness and complexity.

Once the base has developed, pour in the vegetable broth, followed by the heavy cream and half-and-half. The combination creates a luscious liquid that simmers gently, allowing the potatoes to cook through and absorb the surrounding flavors. After about 25 minutes, the vegetables become perfectly tender, ready to be transformed into a velvety texture.

At this point, the mustards are stirred in—both the spicy whole-grain Dijon and the smooth yellow variety—along with a touch of sugar. This creates the defining tangy note that gives the soup its signature personality. The mixture is then pureed with a hand blender until smooth and creamy. For a rustic presentation, blend only part of it, leaving a few tender potato chunks for contrast.

Season with salt and pepper, taste, and adjust as needed. Once ready, the soup can be ladled into bowls and topped with a sprinkle of mustard powder and fresh parsley. The result is a silky, fragrant, and deeply satisfying dish.

Recipe Tips

Achieve the perfect creamy consistency by blending gradually—start with a portion and adjust until the desired smoothness is reached.

Adjust the mustard levels based on taste: add more Dijon for boldness or balance it with extra cream for a milder finish.

Opt for starchy potato varieties like Russet or Yukon Gold to achieve a naturally thick and velvety base.

Season lightly at first, then refine toward the end to ensure the mustards’ brightness remains intact.

Creative Variations

This soup adapts easily to different tastes and occasions. For extra richness, fold in crispy bacon bits or a swirl of roasted garlic before blending. To keep it vegetarian, use plant-based cream and butter substitutes without sacrificing texture or flavor. Herbs like thyme, dill, or chives can add aromatic freshness, enhancing the soup’s earthy undertones. For a more layered finish, drizzle a hint of olive oil or scatter toasted croutons on top before serving.

What to Serve With This Recipe

Mustard Potato Soup pairs beautifully with crusty French bread, garlic toast, or soft, buttery dinner rolls that soak up every bit of the creamy broth. A crisp side salad dressed with lemon vinaigrette makes a refreshing companion, cutting through the soup’s richness with light acidity. If served as a starter, pair it with roasted chicken, baked fish, or grilled vegetables for a well-rounded meal. A glass of chilled white wine or sparkling water with a citrus twist complements its tangy, creamy balance perfectly.

Frequently Asked Questions

Can I make this soup ahead of time?
Yes, it can be prepared a day in advance. The flavors deepen overnight, making it even more delicious when reheated.

What’s the best way to reheat it without separating the cream?
Warm the soup gently over low heat, stirring occasionally. Avoid boiling, as high temperatures can cause the cream to curdle.

Can I use regular milk instead of half-and-half?
Yes, though the texture will be slightly lighter. For the same creaminess, add a small pat of butter when substituting.

How can I store leftovers, and how long will they last?
Store the soup in an airtight container in the refrigerator for up to three days. Reheat gently before serving.

Mustard Potato Soup is a dish that brings both comfort and sophistication to the table. Creamy, savory, and perfectly balanced with a hint of tang, it’s a heartwarming recipe that’s simple enough for a weeknight yet elegant enough to serve as a dinner party starter. Whether enjoyed alone or with your favorite bread, this soup offers warmth, depth, and a satisfying finish that lingers long after the last spoonful.

Ingredients

1 small sweet onion, finely chopped
1½ lbs potatoes, peeled and cut into small cubes
2 tablespoons unsalted butter
2½ cups vegetable broth
½ cup heavy cream
½ cup half and half
3 teaspoons spicy whole-grain Dijon mustard
1 teaspoon mild yellow mustard
½ teaspoon sugar
Kosher salt and freshly ground black pepper, to taste
Mustard powder and fresh parsley sprigs, for garnish

Instructions

In a medium saucepan, melt the butter over medium-high heat until it begins to foam slightly. Add the chopped onion and potato cubes, tossing gently to coat them evenly in the melted butter. Sauté for about 3 minutes, stirring occasionally, until the onions turn translucent and the potatoes start to soften at the edges. Season with a pinch of kosher salt and freshly ground black pepper.

Pour in the vegetable broth, followed by the heavy cream and half and half. Stir to combine and bring the mixture to a gentle boil. Once boiling, reduce the heat to low and let the soup simmer for about 25 minutes, or until the potatoes are tender and easily pierced with a fork.

Stir in the spicy whole-grain Dijon mustard, mild yellow mustard, and sugar. Continue to cook for a minute to allow the flavors to meld. Using a hand mixer or immersion blender, puree the soup directly in the pot until smooth and creamy. If a chunkier texture is preferred, blend only part of the mixture.

Taste and adjust the seasoning with additional salt and pepper if needed. Remove from heat and ladle the soup into bowls. Garnish with a light dusting of mustard powder and a few sprigs of fresh parsley before serving. This hearty, tangy soup is best enjoyed warm, paired with crusty bread or a crisp side salad.