Potato Chestnut Soup

5 from 5 votes

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.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Italian, American

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

Servings:

Calories: 277kcal

Author: Valentina K. Wein

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

US Customary - Metric

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