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Chestnut and potato soup
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Savor the cozy essence of fall with this comforting soup.
Ingredients:
  • 25g butter
  • 1 leek, trimmed, sliced
  • 2 potatoes, peeled, chopped
  • 1.25L (5 cups) chicken style liquid stock
  • 150g (1 cup) chestnuts, peeled, roasted (see notes)
  • Creme fraiche, to serve
  • Chestnuts, extra, chopped, to serve
  • Fresh thyme leaves, to serve
Instructions:
  • In a large saucepan over medium heat, melt the butter until sizzling. Add the leek and sauté for 3 minutes until tender. Next, add the potato and stir well to coat.
  • Pour in the rich and savory chicken stock, allowing it to simmer gently, partially covered, for 7 minutes. Introduce the chestnuts and continue simmering, partially covered, for another 7 minutes or until the potato is fork-tender. Transform the mixture into a velvety texture using a stick blender. Serve your creation garnished with dollops of creme fraiche, extra chestnuts, and fresh thyme. Finish with a sprinkle of freshly cracked black pepper for that perfect seasoning touch.

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