Potato and Egg Soup

    35 minutes

    This is a unique soup that is great for vegetarians. Eggs in soup? Who would have thought it could work out so well?!

    8 people made this

    Serves: 4 

    • 3 tablespoons olive oil
    • 1 large onion, diced
    • 5 cups (1250ml) water
    • 4 potatoes, peeled and quartered
    • 1 pinch salt and pepper, to taste
    • 4 eggs

    Preparation:10min  ›  Cook:25min  ›  Ready in:35min 

    1. Heat oil in a large pot over medium heat. Saute onions until translucent. To the onions add water, potatoes, salt and pepper. Bring to a boil; reduce heat to low and simmer for 20 minutes or until potatoes are tender but still firm.
    2. Remove from heat and gently crack eggs into soup; be careful not to break eggs. Place on low heat until whites of eggs are cooked. Cool slightly before serving.

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    Reviews in English (8)


    WOW! I can not say enough about this soup. It is easy, low cost, and is delicious. My kids call it breakfast soup. I used part chicken broth and part water since I had some leftover and a bit of diced ham. However I did make it again following the recipe and it is still amazing. Don't be afraid of the poached eggs. It is well worth it.  -  25 Nov 2009  (Review from Allrecipes USA and Canada)


    I was a little uncertain about the ingredients at first but the soup turned out very tasty. I did add 2 beef boullion cubes for some additional flavor and also reduced the olive oil to 2 T. Next time, I'd probably only use 1 T and about half the amount of water so there's not quite so much broth.  -  21 Sep 2003  (Review from Allrecipes USA and Canada)


    This soup is very good and easy to make! It tasts similar to traditional potato soup, and the poached eggs add a nice touch! When I make this recipe it makes about 3 servings, depending on what size potatos you use.  -  14 Dec 2002  (Review from Allrecipes USA and Canada)

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