Cream of Potato and Chestnut Soup Recipe

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Cream of Potato and Chestnut Soup is a super hearty, rich and creamy soup with no cream! It’s full of delicious warming spices and is absolutely divine in the winter months, when recipes with chestnuts are in their prime.

Inspiration

Not only is this time of year holiday season, it’s also what I call soup season! And isn’t it lovely that soup season also just happens to be chestnut season!?

I’m always inspired to make comforting soups this time of year.

Chestnuts are a unique nut that are especially delicious when paired with potatoes. They help give this comforting Cream of Potato and Chestnut Soup its rich flavor and creamy texture.

This soup is also full of delicious, warming spices that make it even more perfect for a cool, winter night.

What exactly are chestnuts?

• The chestnuts are a group of eight or nine species of deciduous trees and shrubs in the genus Castanea. Oak trees are in the same family, which is why the nuts look similar to acorns.
• The trees are native to temperate areas of the Northern Hemisphere.
• Chestnuts are considered to be an ancient nut, and are said to be one of the first foods consumed by mankind.
• Uncooked, chestnuts are covered in a hard shell and are about the size of a walnut in its shell.  They are referred to as “true nuts” which means they must be cooked before using.
• In stores — mostly during the holiday season — you can find chestnuts steamed and jarred, or puréed and canned. And in the last few years in the U.S., they’ve become available shelled and roasted in the refrigerated, produce section of most markets
• You can also buy chestnut flour which does not rise, but is delicious in various baked goods.
• Chestnuts are a low-fat nut, with just 1 gram of fat and a little less than 70 calories per ounce of roasted nuts.

What do Chestnuts Taste Like?

• Chestnuts have a creamy white flesh, and are subtly sweet and somewhat starchy.
• When they’re boiled, steamed or roasted, Chestnuts have a consistency similar to that of potatoes.

If you love chestnuts and the sound of this Cream of Chestnut-Potato Soup recipe, I’m confident you will also love these recipes with chestnuts . . . .

• Chestnut Chocolate Chip Cookies (Gluten-Free)
• Red Wine Braised Chestnuts and Pearl Onions
• Chestnut Butter

Oh, and you’ll definitely need this . . . . How to Roast and Peel Chestnuts.

And if you want to save time, yes, you can purchase pre-roasted and peeled chestnuts.

Enjoy!

5 from 11 votes

Print

Cream of Potato Chestnut Soup Recipe

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

 

Cream of Potato and Chestnut Soup is a super hearty, rich and creamy soup with no cream! It's full of delicious warming spices and is absolutely divine in the winter months, when recipes with chestnuts are in their prime.

If you're going to roast and peel your own chestnuts, do so 1 day ahead of time, or several hours in advance.

Course: First Course, Soup

Cuisine: American

Keyword: chestnut recipes, comfort food recipes for winter, fall and winter soups

Servings: 4

Calories: 367 kcal

Author: Valentina K. Wein

Ingredients

• olive oil for the pot
• 1 cup yellow onion, roughly chopped
• 2 teaspoons garlic, minced
• 2/3 pound peeled, roasted chestnuts, roughly chopped
• 2 pounds Yukon Gold potatoes, peeled and roughly chopped
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cloves
• 1/8 teaspoon cayenne pepper
• 4 cups vegetable stock
• 2 tablespoons Asiago cheese, grated (optional)
• 1 tablespoon chives, finely chopped for garnish
• salt and pepper to taste

Instructions

1. Place a large soup pot over medium heat and coat the bottom with olive oil. Add the onion and garlic. Cook until the onions are soft about 7 minutes.

2. Add the chestnuts and potatoes and cook until all of the ingredients are beginning to brown about 7 minutes. Stir in the herbs and spices and cook until it’s very aromatic, about 30 seconds. Then add the stock, bring to a boil, reduce the heat to a low simmer, and cover. Simmer the soup until the potatoes are tender, about 20 to 30 minutes.

3. Use an immersion blender to purée the soup until it’s as smooth as possible. Then place a fine mesh strainer over a large bowl or another pot, and strain the soup. Use a spoon to stir the soup in the strainer to help it through. Tiny bits of the chestnuts will be left in the strainer, and a lovely, thick soup will be below. (You can also blend the soup in a powerful blender instead.)
   

4. Season the soup to taste with salt and pepper. Serve each portion with a bit of Asiago cheese, if desired, and chives on top.

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