Autumn Harvest Potato Soup

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Cool fall days are upon us and I’ve been trying to make a large pot of soup every week.  Soup is great to have on hand when it’s cold outside because it’s filling and it helps warm you to the core.  Plus, when I make a big pot of soup for dinner we can then enjoy the leftovers for lunch during the week.

I recently received a shipment of fabulous fall produce from Melissa’s Produce and once I saw what was in the box I couldn’t wait to get cooking.   One thing in the box was celery root.  I’ve never cooked with celery root before but when I looked it up it sounded like it would be delicious in soup.  I also had potatoes and shallots which make a tasty soup so I decided on an autumn harvest potato soup.

One thing that I added to this soup that wasn’t part of the box was an apple.   Apples scream fall and it added just a touch of sweetness to the soup which I thought was really nice.  I put all of the vegetables in a pot with chicken stock and cooked it for an hour.  If you want to go vegetarian simply use vegetable broth instead.

Once the soup was cooked I used an immersion blender and blended it until smooth along with a little bit of cream.  The cream adds flavor and helps to smooth out the soup. The funny thing is that this soup turned purple!   I had some purple potatoes in the soup but didn’t think it would change the entire soup that color but it did.  I actually think it’s a really stunning looking soup but if the purple color freaks you out simply don’t use purple potatoes.

The soup was perfect for a cool fall night.  It was thick and creamy and tasted of potatoes.   It had a slight sweetness from the apples and the other vegetables added subtle flavors as well.  I served it with some crusty bread and butter and I called it a meal.   If you are looking for a great fall soup give this one a try today!

Autumn Harvest Potato Soup

A variety of delicious fall produce together in one delicious and creamy soup.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Author: Hezzi-D

Ingredients

• 2 Tablespoons butter
• 1 1/2 lb potatoes cut into 1 inch pieces (I used fingerling potatoes)
• 1 large celery root peeled and cut into 1 inch cubes
• 1 onion chopped
• 1 shallot minced
• 6 c. chicken broth or vegetable broth if making vegetarian
• 1/2 c. cream
• 2 teaspoons lemon juice
• 2 teaspoons black pepper
• 1/4 c. fresh parsley chopped
• 1 teaspoon rosemary

Instructions

• Melt the butter in a large soup pot over medium heat.
• Add in the potatoes, celery root, onion, and shallot and saute for 5 minutes.
• Add in the chicken broth and bring to a boil. Reduce heat and simmer for 1 hour.
• Add the cream, lemon juice, pepper, parsley, and rosemary to the pot.
• Using an immersion blender, blend the soup until smooth. Taste the soup and add additional cream, salt, or pepper if needed.
• Enjoy!

Notes

A Hezzi-D Original recipe

I received a box of produce from Melissa’s Produce but all opinions are 100% my own.