What goes good with potato soup? Around here the honest answer is “anything with crunch,” because a bowl of potato soup is soft and creamy all the way down and it kind of needs a sidekick with some bite. A grilled cheese, a torn-off piece of crusty bread, a cheddar biscuit, or a cold salad with a sharp dressing.
Potato soup is my husband’s sick-day request and my kids’ snow-day request, so I’ve made it more times than I can count and served it next to nearly everything in the fridge. Some combos flopped (don’t do mashed potatoes, I tried, it was a lot of potato). Others stuck. What I figured out along the way is that the side should fix whatever your soup is missing. Loaded and heavy? Go fresh. Thin and brothy? Go hearty. So below there are 15 sides I actually make, a little chart for matching them, and the cheddar biscuit recipe that gets fought over at my table.
Quick Facts
- Best for: weeknight dinners, cold evenings, lunch with guests
- Fastest side: a green salad, ready in 5 minutes
- Most filling side: grilled cheese or cheddar biscuits
- Most make-ahead friendly: dinner rolls, cornbread, deviled eggs
- Featured recipe: cheddar drop biscuits (30 minutes)
Quick Picks: 15 Sides at a Glance
In a hurry? Scan this and pick. Times include prep and cooking.
| Side | Time | Difficulty | Why make it |
|---|---|---|---|
| Cheddar drop biscuits | 30 min | Easy | Soft, cheesy, perfect for dunking |
| Grilled cheese | 10 min | Easy | The classic soup partner |
| Crusty bread | 5 min | Easiest | Zero effort, soaks up broth |
| Garlic bread | 15 min | Easy | Buttery crunch |
| Green side salad | 5 min | Easiest | Cuts through the creaminess |
| Roasted broccoli | 20 min | Easy | Adds color and a charred edge |
| Ham and cheese half sandwich | 10 min | Easy | Turns soup into a full meal |
| Cornbread | 30 min | Easy | Sweet, crumbly contrast |
| Dinner rolls | 25 min | Easy | Make-ahead friendly |
| Apple walnut salad | 10 min | Easy | Crisp, sweet and tart |
| Oyster crackers | 0 min | Easiest | The classic soup topper |
| Roasted Brussels sprouts | 25 min | Easy | Caramelized, savory |
| Smoked sausage | 15 min | Easy | Hearty protein |
| Deviled eggs | 25 min | Easy | Cool and creamy on the side |
| Apple slices with sharp cheddar | 5 min | Easiest | A sweet-and-salty finish |
Table of Contents
- Cheddar Drop Biscuits
- Grilled Cheese
- Crusty Bread
- Garlic Bread
- Green Side Salad
- Roasted Broccoli
- Ham and Cheese Half Sandwich
- Cornbread
- Dinner Rolls
- Apple Walnut Salad
- Oyster Crackers
- Roasted Brussels Sprouts
- Smoked Sausage
- Deviled Eggs
- Apple Slices With Cheddar
- Pairing Chart by Soup Style
- How Many Sides Do You Need?
- Cheddar Drop Biscuits Recipe
- FAQ
1. Cheddar Drop Biscuits
If you only let me have one, I’m taking these, no contest. I started making drop biscuits years ago because I was too lazy to dig out the rolling pin, and I never really went back. You stir the dough, plop it onto the pan in rough mounds, and twenty-something minutes later there are cheesy, craggy, golden things on the counter that my family eats standing up before the soup’s even ladled.
With a loaded potato soup they’re kind of perfect, salty and a bit chewy, and they don’t add even more cream to a bowl that’s already swimming in it. The full recipe is further down the page. One thing I’ll say now, because it matters more than anything else: your butter and buttermilk need to be really cold when they go in the bowl.
2. Grilled Cheese
Ask ten people and eight will say grilled cheese, and they’re not wrong. There’s something about tearing off a corner of a crunchy, buttery sandwich and dragging it through a bowl of soup that feels like being nine years old again. Tasting Table wrote about this pairing in November 2025, noting that creamy, sweet soups complement the sandwich’s salty, melted cheese (Tasting Table, Nov. 24, 2025).
My version uses sharp cheddar for taste and a slice of Monterey Jack tucked in for stretch. I cook it low, around medium-low for about 3 minutes a side, after burning more sandwiches than I’d like to admit trying to hurry it along with high heat. Cut into strips, they’re the best dunkers in the world.
3. Crusty Bread
Some nights I just don’t have it in me to make a side, and a loaf of crusty bread from the store saves dinner. Baguette, sourdough, ciabatta, whatever looked good at the bakery counter. I throw it into a 350°F (175°C) oven for 5 to 8 minutes so the crust crackles again, and that’s it, that’s the side.
Salted butter if you want it. Day-old bread works too, which is good, because half the time that’s what I’ve got.
4. Garlic Bread
Garlic bread is how I trick everyone into thinking soup night was a big effort. The spread is just 1/2 cup (113 g) of soft butter mashed with 3 cloves of minced garlic, a couple tablespoons of chopped parsley and a pinch of salt. Smear it on a split loaf and bake at 400°F (200°C) for 8 to 10 minutes, until the edges look toasty.
A snowfall of Parmesan on top never hurt anybody. I reach for this one when the soup is on the thinner, brothy side and needs a little richness from somewhere. And use real garlic, please. The jar kind turns weirdly sharp in the oven.
5. Green Side Salad
Salad doesn’t sound exciting next to soup, I know. But after a few spoonfuls of something thick and creamy, a forkful of cold, vinegary greens is such a relief. Mine’s nothing special, just mixed greens with some thinly sliced red onion and cucumber, and a lemon-Dijon dressing I shake up in a jam jar.
If you’d like something with more going on, a lot of my fall salad recipes work beside soup, the apple pecan one especially.
Also, it takes five minutes while the soup bubbles away. Dress it at the very last second though, or it wilts into a sad little pile.
6. Roasted Broccoli
Potato soup is about as beige as food gets, so I like having something green on the table, and roasted broccoli is my lazy default. Florets get tossed in olive oil with salt and pepper and go into a 425°F (220°C) oven for 18 to 22 minutes. You want the little tips almost burnt. Lemon juice and some Parmesan when it comes out.
It’s great with loaded potato soup, since broccoli and cheddar are an old married couple at this point. Just don’t pile it all on top of itself on the pan, or you’ll be eating steamed broccoli, which is fine, but not what we’re after.
7. Ham and Cheese Half Sandwich
My husband’s line, at least once a week, is “soup isn’t dinner.” Half a sandwich next to the bowl ends that argument. Ham and Swiss on rye, or turkey and cheddar on sourdough, whatever’s in the deli drawer.
It’s basically the soup-and-sandwich lunch special from every bakery cafe ever, and there’s a reason those places keep it on the menu. I toast mine in a skillet for a couple of minutes a side so the cheese goes melty, then cut it in quarters so it fits next to the bowl.
8. Cornbread
Cornbread with potato soup is an old Southern habit, and once you try the sweet, crumbly bread against the savory soup you’ll get why. The bread itself goes way back, with deep roots in Native American cooking before it became a Southern staple (Wikipedia).
I bake mine in cast iron for the crunchy edges, but I’ll be honest, on a Tuesday I use a box mix and nobody’s ever complained. A handful of cheddar and a chopped jalapeño stirred into the batter is a nice upgrade. It bakes in about 20 to 25 minutes, so it’s ready right when the soup is.
9. Dinner Rolls
Soft rolls are for the picky eaters, and every family has at least one. I warm them, brush the tops with melted butter and a little flaky salt, and they vanish. You can bake them the day before and rewarm them in foil, which makes them handy for company.
My kids like to tear them up and drop the pieces into their soup until it’s more bread than soup. I’ve stopped fighting it.
Frozen rolls from the store are a totally legit shortcut, too. Brush them with garlic butter and nobody will ask. To rewarm, I wrap them in foil and give them 10 minutes at 300°F (150°C) so they stay pillowy.
10. Apple Walnut Salad
When the soup is really rich, I want something sweet and sour and crunchy on the side, and this is it. Thin apple slices, a handful of walnuts, baby spinach, a crumble of blue cheese (or goat cheese if blue is too much for your crowd). The dressing is cider vinegar, olive oil and a spoonful of honey, shaken together.
It tastes like fall and it’s ready in ten minutes. I bring this one to soup potlucks a lot because it doesn’t get soggy on the drive. Squeeze a little lemon over the apples first so they don’t turn brown on you.
11. Oyster Crackers
Is it a side? My kids think so. If there’s a bowl of oyster crackers on the table, they’d happily eat potato soup every single night. You just set them out and let everyone go wild.
When I want to make them a little special, I toss them with melted butter, ranch seasoning and a bit of garlic powder and bake at 250°F (120°C) for about 15 minutes, giving them one stir. They supposedly keep a week in a jar. Ours have never made it past Wednesday.
Bonus: if your soup came out thinner than you wanted, a handful crushed on top fixes the texture right away.
12. Roasted Brussels Sprouts
I grew up hating Brussels sprouts because they were always boiled to death. Roasting them changed my mind completely. Halve them, toss in oil and salt, lay them cut side down, and give them 20 to 25 minutes at 425°F (220°C) until they’re deep brown on the flat side. Crispy bacon bits or a drizzle of balsamic glaze at the end if you’re feeling it.
Next to a creamy or loaded soup, that slightly bitter, nutty flavor is exactly what you want. If you’ve written them off, try them this way once. Just once.
13. Smoked Sausage
When I need the soup to stretch for a hungry crowd, I brown some smoked sausage or kielbasa. Slice it into coins, give it about 5 minutes in a skillet until the edges get crispy, then either stir it into the soup or pile it on the side.
Most smoked sausage is already fully cooked, so you’re just heating it. If you buy fresh sausage, though, it needs to reach 160°F (71°C), the USDA safe temperature for ground meat and sausage (FoodSafety.gov).
Kielbasa is my usual, andouille if we want some heat. Please use the skillet and not the microwave. The crispy edges are half the fun.
14. Deviled Eggs
This one gets raised eyebrows, but hear me out. A cold, tangy little deviled egg between spoonfuls of hot soup is weirdly great. I mash the yolks with mayo, mustard, a splash of pickle juice and paprika, and I usually make them the night before.
They’re good for casual get-togethers since they just sit on a plate and nobody has to reheat anything. A few chives or bacon crumbles on top tie them back to the soup. Keep them chilled until you serve them, and don’t let them sit out longer than 2 hours.
15. Apple Slices With Cheddar
The laziest idea on this list, and I mean that in the best way. A crisp apple slice with a piece of sharp cheddar is sweet and salty and crunchy all in one bite. Put them on a plate next to the soup bowls, or bring them out after and call it dessert.
Granny Smith or Honeycrisp are my picks, and a drizzle of honey is nice if you’ve got it. It’s what I put out when people drop by unannounced and I’ve got nothing ready. No cooking, no dishes. Slice the apples last and give them a squeeze of lemon so they don’t go brown.
Pairing Chart by Soup Style
Not all potato soups are alike, so what goes good with potato soup really depends on what’s in your bowl. A rich loaded soup and a light brothy one want pretty different partners. This is the cheat sheet I actually use.
| Soup style | What it’s like | Best sides | Skip |
|---|---|---|---|
| Loaded (bacon, cheese, sour cream) | Thick, rich, salty | Green salad, roasted broccoli, apple walnut salad | Another cheesy side |
| Creamy and smooth | Mild, velvety | Crusty bread, croutons, roasted Brussels sprouts | Soft rolls only |
| Brothy (potatoes and vegetables) | Light, chunky | Grilled cheese, biscuits, ham sandwich | Heavy cream-based sides |
| Sausage or ham and potato | Hearty, one-pot | Cornbread, salad, apple slices | More meat |
| Leek or vegetable | Delicate, fresh | Crusty bread, simple salad | Strong garlic bread |
Fun bit of trivia: the cold version, vichyssoise, is made from leeks, potatoes and cream, and it’s usually credited to chef Louis Diat of the Ritz-Carlton in New York, though nobody quite agrees on the date (Wikipedia).
How Many Sides Do You Need?
One side is plenty on a weeknight. When friends ask me what goes good with potato soup for a crowd, I always say the same thing: one bread, one fresh thing. If the soup is the whole meal, add something with protein.
Here’s roughly how I plan a soup dinner, per person.
| Serving situation | Soup per person | Bread or starch | Fresh side |
|---|---|---|---|
| Light lunch | 1 cup (240 ml) | 1 slice or 1 roll | optional |
| Weeknight dinner | 1 1/2 cups (360 ml) | 1-2 biscuits or 1 sandwich half | small salad |
| Soup is the only main | 2 cups (480 ml) | 1 sandwich half + 1 biscuit | salad or vegetables |
| Party or buffet | 1 1/2 cups (360 ml) | 1-2 pieces | 2 salads or vegetables |
These are my own rough estimates based on normal bowl sizes. Teenagers will blow right past them.
Cheddar Drop Biscuits Recipe
Need the soup too? My crockpot loaded potato soup has a little trick so the dairy doesn’t curdle.
These take maybe 10 minutes of hands-on time. Whisk the dry stuff, cut in the butter, fold in the cheese and buttermilk, scoop. Into a hot oven, and about 15 minutes later you’ve got biscuits.
Exact amounts are in the card below. A few things that matter:
- Cold, cold, cold. Cube the butter and stick it in the freezer for 10 minutes before you start.
- Don’t overmix. Stop as soon as the flour disappears. Lumpy dough is good dough.
- Really hot oven. That blast of heat is what gives you height and a golden top.
Never made biscuits before? Start with these. Drop biscuits are the most forgiving kind there is.
Cheddar Drop Biscuits
Ingredients
- 2 cups all-purpose flour 250 g, spooned and leveled
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup unsalted butter 113 g, very cold and cubed
- 1 1/2 cups sharp cheddar 170 g, shredded
- 1 cup buttermilk 240 ml, cold
- 2 tbsp melted butter for brushing
Method
- Heat the oven to 450°F (230°C) and line a baking sheet with parchment paper. Put the cubed butter in the freezer for 10 minutes.
- Whisk the flour, baking powder, baking soda, salt and garlic powder in a large bowl.
- Cut in the cold butter with a pastry cutter or your fingertips until the pieces are the size of small peas. Stir in the cheddar.
- Pour in the cold buttermilk and stir with a fork just until no dry flour remains. Lumps are fine. Do not overmix.
- Scoop about 1/4 cup of dough per biscuit onto the sheet, 2 inches apart.
- Bake 12 to 15 minutes, until tall and golden on top. Brush with melted butter and cool 5 minutes before serving.
Notes
Private Notes
Tried this recipe?
Let us know how it was!Make Ahead, Store and Reheat
Both the soup and most of the sides can be made ahead. For the soup, the USDA says to get leftovers into the fridge within 2 hours and use them within about 3 to 4 days. When reheating, bring soups and gravies to a rolling boil and leftovers to 165°F (74°C) (USDA FSIS).
As for the sides, baked biscuits and cornbread keep 2 to 3 days in an airtight container and reheat nicely at 350°F (175°C) for 8 to 10 minutes under foil. Roasted vegetables are really best the day you make them. Deviled eggs are good for about 2 days in the fridge. Those side timings come from my own kitchen, so go with your gut too.
These sides work with other soups too, like this quick Nigella broccoli and Stilton soup.
What Goes Good With Potato Soup: FAQ
What goes best with potato soup?
Something to dunk and something fresh. Grilled cheese, crusty bread, biscuits and a green salad are the crowd favorites. I usually do one bready thing plus one crisp thing to balance the creaminess.
Is potato soup a full meal?
It can be! A big bowl with a sandwich half or a couple of biscuits fills most people up. If your soup is on the brothy side, add ham, sausage or cheese. A loaded soup with bacon is already pretty hearty.
What bread goes with potato soup?
Crusty sourdough, baguette, cornbread, dinner rolls, cheddar biscuits. Crusty bread is the best scooper, and biscuits or soft rolls are the best dunkers.
What salad goes with potato soup?
Anything crisp with a tangy dressing, since the acid cuts through all that cream. Apple walnut salad and a simple cucumber salad are both great.
What meat goes with potato soup?
Ham, smoked sausage, crispy bacon or some roast chicken. Honestly, a ham and cheese half sandwich is the easiest way to sneak in protein.
Can I freeze potato soup?
You can, but potatoes can go grainy, especially in creamy soups. If you’re planning to freeze it, leave the dairy out and stir it in when you reheat. The USDA suggests using frozen leftovers within 3 to 4 months.
Last Tip Before You Cook
One bread and one fresh side. That’s all you need. Seriously, don’t make all fifteen.
Try the biscuits this week and tell me in the comments how they came out, or which side you went with. A star rating on the recipe card helps other readers find it too. And if you want more potato soup ideas for the slow cooker, my fall crockpot recipes have a few cozy ones. Pin this so it’s waiting for you when the weather turns.
