Chestnut, leek and potato soup

Name: Chestnut, leek and potato soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Swiss
Ingredients: 300 g chestnuts, cooked and peeled (boiled or roasted); 300 g potatoes; 200 g leek (1 piece); 1000 g vegetable stock without celery (homemade); 39 g extra virgin olive oil; 0.2 g bay leaves (1 leaf); 2 g rosemary (1 sprig); 4 g salt; 1 g black pepper

In short: Chestnuts, leek and potatoes cooked in stock and only half blended: the soup stays creamy, but with a few pieces.

Serves: 4. 45 minutes.

Castagna, Patata, Porro, Alloro, Rosmarino

Ingredients

300 g chestnuts, cooked and peeled (boiled or roasted)
300 g potatoes
200 g leek (1 piece)
1000 g vegetable stock without celery (homemade)
39 g extra virgin olive oil
0.2 g bay leaves (1 leaf)
2 g rosemary (1 sprig)
4 g salt
1 g black pepper

Method

Trim the leek, cut it into thin rounds and wash it well; peel the potatoes and cut them into 1,5 cm dice.
In a pot, sweat the leek with 26 g of oil and 0.5 g of salt for 5 minutes over a low heat.
Set aside 8 chestnuts; add the other chestnuts, the potatoes, the bay leaf and the rosemary to the pot.
Cover with the hot stock, bring to the boil and cook for 25 minutes over a low heat with the lid ajar, until the potatoes fall apart.
Remove the bay leaf and the rosemary. Blend about half of the soup with a hand blender and stir: a few pieces should remain.
Season with salt and pepper; if it is too thick, thin it with a ladle of hot water.
Serve with the reserved chestnuts, crumbled, and the remaining 13 g of oil, uncooked.

Updated on 25 October 2026