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    Home » Main Courses » Soups & Stews » Potato Chestnut Soup Recipe

    Potato Chestnut Soup Recipe

    Dec 15, 2024 · by Valentina · 24 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Potato Chestnut Soup overflows with delicious earthy, warming flavors. Made with fresh roasted chestnuts and rosemary, this is an ideal vegan fall and winter soup, and it's especially lovely during the holiday season.

    Potato Chestnut Soup in cream bowl with crimped rim

    Chestnuts are a unique, subtly soft nut that are fantastic when roasted and paired with potatoes and rosemary -- especially in this rich and creamy chestnut soup!

    This is one of the creamiest soups you'll ever have, that does not have cream in it!

    Potato Chestnut Soup is vegan, made with fresh roasted chestnuts, and a handful of basic ingredients that create a truly special comforting and hearty meal.

    And the crunchy, sweet and spicy chestnut garnish on this soup is nothing short of spectacular. Really, I could munch on it all day. It adds interest to the soup, and it's so pretty floating on top -- it's one of my favorite chestnut recipes in and of itself! (It's also excellent on salads!)

    Key Ingredients

    A few fresh rosemary sprigs with fresh chestnuts and three tiny wood spoons with spices in them.
    • roasted shelled chestnuts - Ideally, start with fresh chestnuts, roast and peel them. Fresh chestnuts should be in grocery stores from November through December. If you'd like to save time, you can find roasted chestnuts in stores. You can also find steamed chestnuts that are jarred or in vacuum-sealed packages, which will work well as a substitute.
    • potato - The potato is what makes chestnut soup so creamy. I recommend Yukon Gold, though you can substitute with yellow or Rusett potatoes.
    • vegetable stock - The flavor and richness of vegetable stocks vary from brand to brand, and of course if they're homemade. Try to get one with little to no sodium. This way you can better control the flavor of the soup. The final color of your soup will likely vary, depending on the richness of the stock you use. You can substitute with vegetable broth, but if it's especially rich and dark in color, swap a third to half of it with water.
    • fresh rosemary - Rosemary adds a wonderful earthy pine-like flavor to the soup. If it's not growing in your yard, look around the neighborhood. Once you start looking (in areas with a warmer climate), you'll see it everywhere. You can substitute with dried rosemary, using about ⅓ the amount.
    • ground cloves - Cloves are a warming spice that really enhances the overall flavor profile in this recipe. You can substitute with cinnamon or allspice.
    • ground chipotle or cayenne - This is for the spiced chestnut garnish that gets sprinkled on top of the soup. The kick this adds is delicious!
    • brown sugar - We only use a tiny bit, to balance the heat for the chile powder in the spiced garnish.

    * Here's How to Peel and Roast Fresh Chestnuts *

    Pile of roasted and peeled chestnuts on a sheet pan.

    PLEASE NOTE - Chestnuts must be cooked before you eat or use them in chestnut recipes. According to WebMD and many other sources, raw chestnuts are are not safe for everyone to eat. They contain tannic acid, which in some people causes stomach irritation, nausea, or liver damage if you have liver disease or experience a lot of kidney problems.

    How to Make Potato Chestnut Soup

    - First, to make the spiced chestnut garnish, combine all of the ingredients and mix well. Then sauté and stir just until it's golden brown, about 5 minutes. (Watch it carefully, as it can go from golden to burnt quickly.) Set aside until you serve the soup. 


    Roughly chopped roasted chestnuts, on a cutting board.
    Roughly chopped chestnuts in a wooden bowl with olive oil, rosemary and spices.
    Roughly chopped chestnuts in a saute pan with olive oil, rosemary and spices.
    Spiced Chestnut Garnish on wrinkled parchment paper

    - Cook the onion in a soup pot that's lightly coated with olive oil. When it's soft, after about 7 minutes, add the rosemary and ground cloves and stir. Let it cook until it's very aromatic, about 30 seconds.


    - Add the chestnuts and potatoes and cook, stirring every so often, for about 5 minutes.

    Softened roughly chopped onion in a large pot with rosemary and ground cloves.
    potatoes and roasted chestnuts in soup pot

    - Add the stock, bring to a boil, reduce the heat, cover and simmer the soup until the potatoes are tender, about 20 minutes. (Times will vary depending of the size of the potato pieces.)

    - Pour the soup into a powerful blender, and blend on high until it's completely smooth. This should only take about 15 seconds.



    Top view of a rich broth with potato and chestnuts in a blender.
    Top view of puréed potato chestnut soup in a blender.

    Pro Tip: Please note that when you blend hot liquids in the blender, you should hold down the lid very firmly. If you don't, the hot liquid, vibration, and steam can force the lid off. 


    - Season to taste with salt and pepper. Top each serving with the Spiced Chestnut Garnish and a drizzle of olive oil.

    close up of Potato Chestnut Soup in cream bowl with crimped rim and chestnut garnish

    Variations

    • Chunky version. If you prefer a chunkier consistency for your soup, you can blend it halfway. This will keep some of the soft potato chunks and chestnut pieces, while still providing the creamy texture around them. To do this, use the pulse button of your blender for a couple of seconds at a time, so you can easily stop when the texture is how you want it.
    • Spicy version. Add about ⅛ to ¼ teaspoon of ground chipotle or cayenne pepper when you add the ground cloves. It's best to start with less, and add more if you want to.
    • Add-ins. Chestnut soup pairs really well with mushrooms sautéed with sherry, roasted cauliflower and caramelized bussels sprouts. If you add roughly 1 cup of any of these to the soup, it'll be extra hearty and delicious.

    Making it Ahead and Storage

    Refrigerator. This soup can be stored for four days in an airtight container in the refrigerator. Reheat it with medium-low heat on the stove.
    Freezer. You can freeze the soup in an airtight container for about six weeks. Thaw in the refrigerator overnight and then reheat it with medium-low heat on the stove.

    Pro Tip: If after you've stored the soup, or even right after it's made, if it's thicker than you'd like, just add more vegetable stock to the desired consistency.

    Serving Suggestions

    • Potato Chestnut Soup is definitely hearty enough for a main course soup -- especially if you add any of the aforementioned roasted vegetables (see Variations above).
    • A small portion is perfect for a first course soup. If you're serving it as a first course, it's excellent followed with Romesco Roasted Broccoli and Cauliflower, Cabbage-Turmeric Stew or, if you don't need to keep the meal vegan, Smoky Roasted Turkey.

    More Recipes with Chestnuts

    • Chestnut-Honey Butter
    • Red Wine Braised Chestnuts
    • Italian Sausage Chestnut Pasta
    • Chestnut Chocolate Chip Cookies (Gluten-Free)

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    I hope you love this Potato Chestnut Soup as much and my family and I do!

    Potato Chestnut Soup in cream bowl with crimped rim

    Potato Chestnut Soup

    Valentina K. Wein
    Potato Chestnut Soup overflows with delicious earthy, warming flavors. Made with fresh roasted chestnuts and rosemary, this is an ideal vegan fall and winter soup, and it's especially lovely during the holiday season.
    *Prep time doesn't include roasting and peeling the chestnuts, which takes about 40 min. and can be done ahead). You can also buy them already roasted here.
    5 from 5 votes
    Print
    Prep Time 10 minutes mins
    Cook Time 35 minutes mins
    Total Time 45 minutes mins
    Course Soup
    Cuisine Italian, American
    Servings 6
    Calories 277 kcal

    Ingredients
     
     

    For the Spiced Chestnut Garnish

    • ¼ cup roasted peeled chestnuts, roughly chopped into very small pieces
    • 1 tablespoon olive oil
    • ½ teaspoon finely chopped, fresh rosemary, washed and dried
    • ½ teaspoon brown sugar
    • ⅛ teaspoon chipotle powder (OR pinch of cayenne)
    • ⅛ teaspoon salt

    For the soup

    • olive oil for the pot
    • ¾ cup roughly chopped onion
    • 2½ teaspoons finely chopped, fresh rosemary, washed and dried
    • ½ teaspoon ground cloves
    • 2 pounds Yukon Gold potatoes, peeled and roughly chopped
    • ¾ pound roasted, peeled chestnuts roughly chopped
    • 4 cups vegetable stock
    • salt and pepper to taste

    Instructions
     

    For the Spiced Chestnut Garnish

    • Combine ingredients and sauté. In a small bowl, combine all of the ingredients and mix well. Add the mixture to a small sauté pan and place it over medium-low heat. Sauté and stir just until it's golden brown, about 5 minutes. (Watch it carefully, as it can go from golden to burnt quickly.) Set aside until you serve the soup.

    For the soup

    • Cook the onions with rosemary and cloves. Coat the bottom a large soup pot with olive oil and place it over medium heat. Add the onion and cook until soft, about 7 minutes. Add the rosemary and cloves and stir. Let it cook until it's very aromatic, about 30 seconds.
    • Add chestnuts and potatoes. Add the chestnuts and potatoes and cook, stirring every so often, for about 5 minutes. 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 minutes.
    • Blend. Pour the soup into a powerful blender, and blend on high until it's completely smooth. This should only take about 15 seconds.
      Please note that when you blend hot liquids in the blender, you have to hold down the lid very firmly. If you don't, the hot liquid, vibration, and steam can force the lid off.
    • Season and serve. Season to taste with salt and pepper. (Here's how.) Top each serving with the Spiced Chestnut Garnish.

    NOTES

    Nutritional information is automatically calculated, so it should only be used as an estimate.

    NUTRITION

    Calories: 277kcal | Carbohydrates: 58g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 687mg | Potassium: 972mg | Fiber: 4g | Sugar: 4g | Vitamin A: 355IU | Vitamin C: 56mg | Calcium: 36mg | Iron: 2mg
    Keywords fall and winter soups, comfort food recipes for winter, chestnut recipes
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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    Reader Interactions

    Comments

    1. angiesrecipes

      November 02, 2021 at 1:44 am

      The soup looks so creamy and moreish!

      Reply
      • valentina

        November 05, 2021 at 8:47 am

        Thanks, Angie! Enjoy. 🙂 ~Valentina

        Reply
    2. Dawn

      November 02, 2021 at 11:33 am

      What a delicious and unique way to use chestnuts! I'm so excited about soup season and this one looks like a must try. Though, I can seriously enjoy soup all year long. I just love it! This one looks super creamy and I bet it would be lovely paired with some crusty bread!!

      Reply
      • valentina

        November 11, 2021 at 12:04 pm

        Hi Dawn. Yes, so good with crusty bread! Thank you for checking it out. 🙂 ~Valentina

        Reply
    3. Chef Mimi

      November 02, 2021 at 12:49 pm

      I bet this is fabulous! I remember I bought jarred chestnuts from Williams-Sonoma once, and they were really dried up. Bummer.

      Reply
      • valentina

        November 11, 2021 at 12:05 pm

        Thanks, Mimi. You would likely love roasting them at home. The scent is delicious. 🙂 ~Valentina

        Reply
    4. Christina

      November 02, 2021 at 8:44 pm

      5 stars
      You are the most creative cook, Valentina! I would never have thought to use chestnuts in a soup! My mother just loves them as they are a big thing in Italy. Thanks for the enticing recipe!

      Reply
      • valentina

        November 05, 2021 at 1:01 pm

        Thank you so much. My favorite way to eat them is out of a newspaper "cone" from a street vendor in Spain or Italy. (Not that that's a frequent occurrence!) 🙂 ~Valentina

        Reply
    5. David Scott Allen

      November 03, 2021 at 6:40 am

      I’ve been looking for an autumnal soup to serve before dinner, and I think this might be just the one! I have chestnuts in the refrigerator (already roasted, peeled, and vacuum packed). So all I need are some potatoes! Big yum!

      Reply
      • valentina

        November 05, 2021 at 8:46 am

        So great to have roasted chestnuts at the ready. Hope you like it, Davie. Thanks! 🙂 ~Valentina

        Reply
        • David Scott Allen

          November 05, 2022 at 2:51 pm

          5 stars
          We made this last Christmas—it was wonderful, and very filling. We always have two or three soups for the holidays. Makes it easier not to overeat! This will be happening again!

          Reply
          • valentina

            November 11, 2022 at 7:05 pm

            I always seem to fail at not overeating on Thanksgiving. In fact, I use the term "Thanksgiving full" when I've eaten too much year round. Ha! A few soups would help -- love that! So happy you tried and enjoyed this soup. I always look forward to chestnut season. 🙂 ~Valentina

            Reply
    6. John / Kitchen Riffs

      November 03, 2021 at 8:14 am

      What a great looking soup! I haven't used chestnuts in a very long time, and now I'm craving them. 🙂 Such a nice recipe -- thanks.

      Reply
      • valentina

        November 05, 2021 at 8:45 am

        'Tis the season to be craving them! Enjoy. Thanks, John. 🙂 ~Valentina

        Reply
    7. Alene

      November 03, 2021 at 9:57 am

      I have a chestnut soup recipe that I've made before. This one may be better. I will make a small batch for my husband and I as a test for myThanksgiving first course. Thank you! I adore chestnuts!

      Reply
      • valentina

        November 05, 2021 at 8:43 am

        Hi Alene, I hope you love the soup. Chestnut season is so much fun!:-) ~Valentina

        Reply
    8. 2pots2cook

      November 07, 2021 at 11:40 pm

      5 stars
      Am I in Heaven ! We are crazy about chestnuts, everyway !!!! Thank you !

      Reply
      • valentina

        November 11, 2021 at 12:06 pm

        Thank you, Davorka. I adore chestnuts. Can't wait to see what you're cooking and baking with them this year. 🙂 ~Valentina

        Reply
    9. Vixenvena

      July 08, 2022 at 6:44 pm

      5 stars
      I learned about chestnut soup from a movie with a giant pink bird and a guy with a top hat. All I can say is WOW! This is great. I added pineapple and topped with coconut. It is amazing!!!!

      Reply
      • valentina

        July 09, 2022 at 9:42 am

        Hi there! I'm so happy you liked this recipe. Thanks so much for the note. The coconut an pineapple additions sound tasty -- and so interesting. I'll add a bit to mine next time. 🙂 ~Valentina

        Reply
    10. Nadira Shaikh

      July 16, 2022 at 1:05 am

      What a delicious and unique way to use chestnuts! I’m so excited about soup season and this one looks like a must try. Though, I can seriously enjoy soup all year long. I just love it! This one looks super creamy and I bet it would be lovely paired with some crusty bread!!

      Reply
      • valentina

        July 18, 2022 at 8:59 pm

        Thanks so much. Hope you love it when the weather cools. 🙂 ~Valentina

        Reply
    11. Linger, Kristy Murray

      November 12, 2022 at 1:47 pm

      5 stars
      I have to admit that I've never made anything with chestnuts. But you have definitely inspired me with this soup recipe to try. I love how creamy this is. What a wonderful soup idea for the holiday season. Thanks so much Valentina for sharing.

      Reply
      • valentina

        November 22, 2022 at 1:14 pm

        Thank you, Kristy. After I had my first roasted chestnuts, I couldn't get enough. Hope you try and love the soup. 🙂 ~Valentina

        Reply

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    Hi, I'm Valentina, certified chef, owner, recipe developer and photographer at Cooking on the Weekends. I'm also a mom of two boys and a Los Angeleno. I use seasonal whole foods to create unique and comforting recipes for casual entertaining.

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