Potato Chestnut Soup overflows with delicious earthy, warming flavors. Made with fresh roasted chestnuts and rosemary, this is an ideal fall and winter soup, and is especially lovely during the holiday season.
Chestnuts are a unique, subtly soft nut that are especially delicious when roasted and paired with potatoes and rosemary.
They help give this comforting soup its rich, earthy flavor and creamy texture.
Potato Chestnut Soup is made with a handful of basic ingredients that create a truly special warming fall and winter dish.
Do you have to cook chestnuts?
Yes! Chestnuts must be cooked before you eat or use them.
In this recipe, the chestnuts are roasted.
Spiced Chestnut Garnish
- The crunchy, sweet and spicy chestnut garnish on this soup is nothing short of spectacular. Really, I could munch on it all day.
- This garnish adds interest to the soup, and it’s so pretty floating on top.
(The chestnut garnish is also fantastic added to salads!)
Recipe Tips and Substitutions
- Here is a step-by-step tutorial on How to Roast and Peel Chestnuts. To save time, you can purchase them already roasted and peeled. In November and December they should be in most stores, and you can also get them here.
- The flavor and richness of vegetable stocks vary from brand to brand, and of course if they’re homemade. Always try to get one with little to no sodium. This way you can better control the seasoning in your dish.
- It’s also okay to use vegetable broth, which will be richer. If you do, for this recipe, I’d suggest diluting it with water (about 3 to 1, broth to water).
- Soups can vary in consistency — if this comes out thicker than you’d like, just add more vegetable stock.
- I always drizzle my soups with a little bit of olive oil. I love how it looks on individual servings, and it adds a touch of richness.
- The spiced chestnut garnish is optional. I’d opt in because it’s delicious! 🙂
I hope you love this Potato Chestnut Soup as much and my family and I do!
More recipes with chestnuts:
- Chestnut Butter
- Chestnut Chocolate Chip Cookies (Gluten-Free)
- Red Wine Braised Chestnuts and Pearl Onions
- Italian Sausage Chestnut Pasta
Potato Chestnut Soup
For the Spiced Chestnut Garnish
- ¼ cup finely, roughly chopped roasted, peeled chestnuts
- 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 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 2 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 25 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.
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