Potato Chestnut Soup

This Potato Chestnut Soup is a delightful and comforting recipe perfect for winter and especially the holiday season. And the addition of festive relish elevates this simple soup to a different, elegant level.

Hello folks! How are you doing? I hope this week has been threating you well. And to my American readers: have a wonderful Thanksgiving weekend!

Now, the days are short, and the average temperature drops significantly, especially during the nights (oh you have not seen Daisy’s face when she asks to open her the door in the mornings – she SO DISSAPROVES!) So hopefully we can all agree it is soup season.

And with a fast-approaching holiday season, there is always some place for a warming bowl of soup… especially, when it’s packed with seasonal flavours!

Potato Chestnut Soup

This Potato Chestnut Soup takes just about 30 minutes to make.

The texture of this soup is so velvety and rich, without any cream. The secret? I add a little extra knob of butter while pureeing the soup in a blender for this irresistibly smooth texture. And don’t discard that water in which you cooked the potatoes – it’s flavourful and is used as broth.

However, remember that overworking potatoes (i.e., using a powerful blender or beating them too long / aggressively) could turn them gummy. That’s why please do not overdue. Using an immersion blender helps control the power and reduces the chances to overwork the starchy ingredients. If you have only a regular blender, blending for 15-20 seconds should suffice.

Garnish the soup with some Cranberry Chestnut Relish and enjoy a stunning bowl of soup.

More Chestnut Soup Recipes

Chestnut Onion Soup (with brandy)

Chestnut Soup with Brandy

Parsnip Chestnut Soup

Chestnut Cheese Soup

Chestnut Marsala Wine Soup

I hope you like this Potato Chestnut Soup, and you will make it a try.  If you make it, let me know in this post or send me an Instagram message or share your photos adding the hashtag #havocinthekitchen.

Cheers!

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Potato Chestnut Soup

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Christmas, Festive Mains

Servings

6-10

servings

Prep time

10

minutes

Cooking time

30

minutes

This Potato Chestnut Soup is a delightful and comforting recipe perfect for winter and especially the holiday season. And the addition of festive relish elevates this simple soup to a different, elegant level.

Cook Mode

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Ingredients

• 1 tbsp. (15 ml.) olive oil

• 2 to 3 tbsp. (30 – 45 gr.) butter, divided

• 1 large onions, chopped

• 2-3 garlic cloves, minced

• 2 lb. (900 gr.) Yukon Gold potatoes, peeled and roughly chopped

• 1 lb. (450 gr.) roasted, peeled and crumbled chestnuts (I used vacuum-packed)

• 1 to 1 1/2 tbsp. minced fresh rosemary

• 1/2 tbsp. smoked paprika

• a good pinch of chipotle powder

• 1/2 tsp. grated nutmeg, or more to taste

• 4 to 6 cups (1000 – 1500 ml.) vegetable or chicken stock

• salt, to taste

Directions

• Coat the bottom a large soup pot with the olive oil and 1 tbsp. butter and place it over medium heat. Add the onion and garlic and cook until soft, about 7 minutes.
• Add the chestnuts, potatoes, and rosemary and cook, stirring every so often, for about 5 minutes. Season with the smoked paprika, chipotle, and salt (start with 1/2 tsp.)
• Add the stock (starting with 5 cups), bring to a boil, reduce the heat to a low simmer, and cover. Simmer the soup until the potatoes are tender, about 20 minutes.
• Using an immersion or regular blender, blend on high until it’s smooth; it should take 15-20 seconds for a regular blender and about a minute for an immersion one (do not overdue to avoid potatoes turning gummy.) When pureeing, you can also add 1-2 tablespoons of butter; this is optional, but it will make the soup ultra velvety and smooth and will enrich the flavour. The soup will be quite thick, so you can another cup of broth. Try and season more as necessary.
• If desired, serve with Cranberry Chestnut Relish. Enjoy!