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5 from 11 votes

Cream of Chestnut-Potato Soup Recipe

Prep Time40 minutes
Total Time40 minutes
Servings: 4
Calories:

Ingredients

  • Olive oil for the pot
  • 1 cup roughly chopped brown onion
  • 2 roughly chopped garlic cloves
  • ⅔- pound roasted peeled and roughly chopped chestnuts (How To Roast And Peel Chestnuts)
  • 2- pounds Idaho Yukon Gold potatoes peeled and roughly chopped
  • 1 teaspoon dry thyme
  • ½ teaspoon ground cloves
  • teaspoon ground cayenne pepper
  • 4 cups vegetable stock
  • 2 tablespoons grated Asiago cheese
  • 1 tablespoon finely chopped chives
  • Sea salt and freshly ground black pepper
  • 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 4 minutes.
  • Add the chestnuts and potatoes and cook until all of the ingredients are beginning to brown about 5 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.
  • 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.
  • Season the soup to taste with salt and pepper. Serve each portion with a bit of Asiago cheese and chives on top.

Instructions

  • 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 4 minutes.
  • Add the chestnuts and potatoes and cook until all of the ingredients are beginning to brown, about 5 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.
  • 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.
  • Season the soup to taste with salt and pepper. Serve each portion with a bit of Asiago cheese and chives on top.