Potato soup with egg

Cookinero 4 Nov 2025

Light soups are usually called low-calorie dishes cooked in vegetable broth or broth from dietary meat. Potato soup with egg can be classified as a light soup not only because of its low calorie content, but also because of its ease of preparation. The recipe includes only a few ingredients that you can always find at home. Potato soup with egg is also perfect for the summer menu.

How to cook Potato soup with egg

Step 1

Potato soup with egg

Cut the onion and carrot into small cubes.

Step 2

Potato soup with egg

Heat a frying pan with vegetable oil. Fry the onion and carrot for 2-3 minutes until golden and aromatic.

Step 3

Potato soup with egg

Pour water into a saucepan and bring to a boil. Cut the potatoes into slices. Put the potatoes in boiling salted water and cook for 10 minutes. Then add the fried onions and carrots to the potatoes.

Step 4

Potato soup with egg

Meanwhile, break the egg into a bowl and beat with a whisk or fork until smooth.

Step 5

Potato soup with egg

Then pour the egg into the soup in a thin stream, stirring constantly.

Step 6

Potato soup with egg

Stir the soup gently to prevent the egg pieces from sticking together. Cook for another 5-7 minutes until the potatoes are done.

Step 7

Potato soup with egg

Add salt and pepper to taste and let the soup simmer for 10 minutes.

Step 8

Potato soup with egg

Pour the soup into serving bowls, garnish with finely chopped dill and serve.

Potato soup with egg - FAQ About Ingredients, Baking Time and Storage

Yes, absolutely. The egg helps thicken the soup slightly and adds flavor, but you can simply omit it. The soup will still be delicious. Just follow the rest of the steps as written.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over medium heat, adding a splash of water or broth if the soup has thickened too much.
Yes, this soup freezes quite well. However, be aware that the texture of the potatoes may change slightly, becoming a bit softer upon thawing. Cool the soup completely before transferring it to a freezer-safe container, leaving some headspace for expansion. It will keep for up to 3 months. Thaw in the refrigerator overnight before reheating.
This soup is quite hearty on its own, but it pairs wonderfully with a slice of crusty bread or some simple sandwiches for a more complete meal. A light, crisp salad on the side can also provide a nice contrast to the creamy soup.
Of course! While dill is a classic pairing with potatoes, feel free to use other fresh herbs you have on hand. Fresh parsley, chives, or even a little fresh thyme would work beautifully. A sprinkle of paprika or a drizzle of olive oil can also add a nice finishing touch.

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