A different take on romesco potatoes, my Romesco Potato Soup is creamy, comforting, and perfect for cool winter evenings!
I keep my potatoes and onions in a teacup shaped wire basket on the counter. The garlic sits in the saucer section. It’s rather cute, until we have moments when I don’t realize I have three white potatoes sitting under a small mountain of onions and I buy three more potatoes, and then I don’t know what to do with the original three. Maybe it was more than three, I’m not really sure. I just know that I ended up with a lot of potatoes, which probably wouldn’t be a problem for most people, but it was very concerning for me at the time, I’m not sure why.
It did work out quite well though because I ended up making a pretty amazing potato soup, on a weeknight, from scratch, all dolled up with the help of my romesco sauce recipe. At the time, I was seeing a lot of friends sharing loaded baked potato soups, and they looked amazing, but I couldn’t see myself making it at home. Baked potato soup is something I’ll enjoy once every few years, when we’re out at a restaurant, and then I’ll order a small bowl and call it good. There are just so many calories in most baked potato soup recipes and I refuse to make them lighter with low fat cheese. Other than part skim mozzarella, low fat cheese is not an acceptable substitute for real cheese for me. We also didn’t have any of the other usual toppings in the house, and I was craving romesco potatoes without having to bake/fry them.
The basic recipe will yield a classic potato soup. The soup alone is delicious, very comforting, and you can choose to enjoy it alone or top it as you’d prefer, but I really really really really really recommend adding a bit of the romesco sauce. The peppery tomato kick of the sauce and the nuttiness really contrast well with the creaminess of the potato soup, and it’s definitely cold weather comfort food.
You may choose to blend the soup completely or leave some chunks of potato. I blended about half the potatoes and left the other half whole as I prefer a little texture in my potato soup. An immersion blender is easiest, but you can also just ladle into a regular blender. Be sure not to fill the blender more than 1/2 to 2/3 full to avoid an explosion!
Leftovers will reheat well, you may have to add a little water or broth to thin the soup when you reheat, but otherwise it holds up well in the refrigerator for about three days. I do not recommend freezing potato soup as potatoes change texture in the freezer. Serving the soup in cute soup mugs is optional. Enjoy! 😉
- 2 lbs potatoes, peeled and diced
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 cup diced onion (about 1 medium onion)
- 3 cups vegetable stock
- 1½ tsp salt
- ½ tsp smoked paprika
- ¼ cup heavy cream or non-dairy cream
- romesco sauce and fresh parsley for topping
- Heat the oil in your soup pot over medium heat. Add the onions and garlic and cook until the onions are slightly translucent and the garlic is soft, but not colored.
- Add the potatoes and stock. Bring to a simmer, then cover and cook 20-30 minutes until the potato cubes are soft and cooked through. Blend half the potato soup to leave some whole bits of potato for texture, or blend everything for a completely smooth soup.
- Add the salt, and smoked paprika, stir in the cream.
- Serve warm topped with romesco sauce and fresh parsley.