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    Home » Soups & Stews » Potato Chestnut Soup Recipe

    Potato Chestnut Soup Recipe

    Nov 1, 2021 · 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 fall and winter soup, and is especially lovely during the holiday season. Potato Chestnut Soup in cream bowl with crimped rim

    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.

    whole roasted and peeled chestnuts on baking sheet

    Do you have to cook chestnuts?

    Yes! Chestnuts must be cooked before you eat or use them in chestnut recipes.

    In stores — mostly during the holiday season — you can find chestnuts steamed and jarred, or puréed and canned, and shelled and roasted in the refrigerated, produce section of most markets.

    In this recipe, the chestnuts are roasted.

    * Here's How to Roast and Peel Chestnuts *

    Spiced Chestnut Garnish on wrinkled parchment paper

    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 -- it's one of my favorite chestnut recipes in an of itself!

    (The chestnut garnish is also fantastic added to salads!)

    potatoes and roasted chestnuts in soup pot

    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! 🙂 

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

    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 in cream bowl with crimped rim

    Potato Chestnut Soup

    Valentina K. Wein
    This Potato Chestnut Soup overflows with delicious earthy, warming flavors. It's ideal for fall and winter, and is 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 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Soup, First Course
    Cuisine Italian, American
    Servings 6
    Calories 278 kcal

    Ingredients
     
     

    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 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 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.

    Notes

    Calorie count is only an estimate.
    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.

    More Soups & Stews

    • Slow Cooked Red Cabbage Stew
    • Easy Vegan Cream of Mushroom Soup
    • Vegan Asparagus Soup
    • Easy Pork and Mushroom Stew

    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

      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

          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

      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

      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

      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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