Go Back
+ servings
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 2 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course Soup, First Course
Cuisine Italian, American
Servings 6
Calories 278 kcal


For the Spiced Chestnut Garnish

For the soup

  • olive oil for the pot
  • ¾ cup roughly chopped onion
  • 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


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.


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.