A bowl of mayonnaise soup garnished with fresh leaves of herbs with a spoon beside it and other ingredients on a black background.

Creamy Mayonnaise Soup

Creamy Mayonnaise Soup made with fork-tender potatoes offers warmth and satisfaction when paired with a warm freshly baked bread. This easy recipe is perfect for any skill level.

A bowl of mayonnaise soup garnished with fresh leaves of herbs with a spoon beside it and other ingredients on a black background.

Nothing hits home like a nice cozy bowl of warm soup while snuggling comfortably on a couch during winter nights. This Creamy Mayonnaise Soup promises just that, the satisfaction I got from mopping this mayonnaise soup with freshly baked bread is totally unmatched. This was a simple recipe and even someone who is not a great cook can easily pull it off, its as easy as my 3-ingredients cauliflower soup. They are both easy and quick and similar in textures.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

Ingredients photo with a bottle full of broth, a cup of mayonnaise, garlic, potatoes and onion.
  • Mayonnaise
  • Potatoes
  • Onion
  • Garlic
  • Vegetable broth

How to make Mayonnaise Soup

  1. Finely chop the onion, crush the garlic, and peel the potatoes then chop them into 1-inch chunks.
  2. In a deep saucepan, sauté the onions with 2 tablespoons of olive oil or any cooking oil you use in your kitchen. Sauté them for 3 minutes on medium-high heat.
  3. Go in with the crushed garlic. Sauté for 2 more minutes or just enough for the garlic to release its fragrance.
  4. Add the potatoes and 3 cups of your broth. At this point, you can add any type of seasoning you really like, I just usually go with dried herbs like oregano, and Italian dried herbs but this time I just did a pinch of salt and ground black pepper. Cook for 15 minutes or until the potatoes are fork-tender.
  5. Once they are cooked, you can add half a cup of mayonnaise. If you don’t like mayonnaise as much as I do you can do with just 2 tablespoons.
  6. Using a stick blender you can blend it into a creamy smooth soup, if the consistency of the soup is giving mashed potatoes vibes and you don’t like that then gradually add a cup of water or broth while giving it a stir until it reaches your desired consistency. Then let it simmer on medium heat for 5 more minutes. Your cream of mayonnaise soup is ready to be served. 
A bowl of mayonnaise soup garnished with fresh leaves of herbs with a spoon beside it and other ingredients on a black background.

Tips and common mistakes to avoid for beginner cooks

  • Whenever you use store-bought broth and stock, do a taste test before you add any salt. They have high sodium content unless you use a low-sodium broth or a homemade broth where you have control of the salt.
  • If you don’t have broth you could use milk but not the same amount as broth, maybe just a cup then the rest just water.
  • This soup taste even better with some toppings such as crispy cold meat or shredded cheese for those savory and umami flavors.
  • It can easily be made vegan to accommodate vegan friends and family by using plant based mayonnaise.

How to store leftover Potato and Mayonnaise soup

Always allow your soup to cool down to room temperature. Transfer the leftover Mayonnaise soup into an airtight container and keep it in the fridge for up to 3 days.
To freeze for a longer period you can store it in an airtight container or ziplock bags, ziplock bags save space in your freezer. It can be stored for up to 3 months.

How to reheat it

From the fridge, you can warm it in the microwave or on a stove. In a small saucepan, heat it over medium heat until it’s warm, if the soup is watery, just let it simmer on medium heat with the pot uncovered for the excess liquid to evaporate. If its some how hard then you can add water or broth to achieve your ideal consistency.
From the freezer, thaw it in the fridge or over the counter then use the methods mentioned above to reheat.

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FAQ and troubleshooting

Can I use instant mash potatoes?

As a millennial I haven’t tried to make a soup with instant mash potatoes. If that is you then please come back in the comments section below and tell us how it turned out. I can already tell that you wouldn’t have to blend it.

Can I use homemade mayonnaise for this recipe?

Absolutely. Any type of mayonnaise will work with this recipe.

Does mayonnaise thicken soup?

To a certain extend yes it does, remember mayonnaise is made with egg yolk content, so therefore it is bound to act as an emulsifier. Remember though you can always adjust the consistency of your mayonnaise soup by add more liquid content.

How do I fix watery mayonnaise soup?

The cornstarch slurry always comes to the rescue for me. Mix a tablespoon of cornstarch and teaspoon of water then add it to your soup. If its still watery repeat until it reaches your ideal consistency.

A bowl of mayonnaise soup garnished with fresh leaves of herbs with a spoon beside it and other ingredients on a black background.

Creamy Mayonnaise Soup

Creamy Mayonnaise Soup made with fork-tender potatoes offers warmth and satisfaction when paired with a warm freshly baked bread. This easy recipe is perfect for any skill level
Print Pin Rate
Course: Soup
Cuisine: American
Keyword: Mayonnaise Soup
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 357kcal

Ingredients

  • ½ cup Mayonnaise
  • 2 Large potatoes
  • 1 Onion
  • 1 tbsp Garlic
  • 3 cups Broth or stock
  • 2 tbsp Olive oil

Instructions

  • Finely chop the onion, crush the garlic, and peel the potatoes then chop them into 1 inch chunks.
  • In a deep saucepan, saute the onions with 2 tablespoons of olive oil or any cooking oil you use in your kitchen. Saute them for 3 minutes on medium-high heat.
  • Go in with the crushed garlic. Saute for 2 more minutes or just enough for the garlic to release its fragrance.
  • Add the potatoes and 3 cups of your broth. At this point you can add any type of seasoning you really like, I just usually go with dried herbs like oregano, italian dried herbs but this time I just did a pinch of salt and ground black pepper. Cook for 15 minutes or until the potatoes are fork tender.
  • Once they are cooked, you can add half a cup of mayonnaise. If you don't like mayonnaise as much as I do you can do with just 2 tablespoons.
  • Using a stick blender you can blend it into a creamy smooth soup, if the consistency of the soup is giving mashed potatoes vibes and you don't like that then gradually add a cup of water or broth while giving it a stir until it reaches your desired consistency. Then let it simmer on medium heat for 5 more minutes. Your cream of mayonnaise soup is ready to be served.

Notes

    • Whenever you use store-bought broth and stock, do a taste test before you add any salt. They have high sodium content unless you use a low-sodium broth or a homemade broth where you have control of the salt.
    • If you don’t have broth you could use milk but not the same amount as broth, maybe just a cup then the rest just water.
    • This soup taste even better with some toppings such as crispy cold meat or shredded cheese for those savory and umami flavors.
    • It can easily be made vegan to accommodate vegan friends and family by using plant based mayonnaise.

Nutrition

Calories: 357kcal | Carbohydrates: 24g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 891mg | Potassium: 502mg | Fiber: 3g | Sugar: 4g | Vitamin A: 396IU | Vitamin C: 24mg | Calcium: 25mg | Iron: 1mg

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