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.

Warm up with a bowl of creamy Autumn Harvest Potato Soup!

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.

Autumn Harvest Potato Soup is full of fall produce

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.

Autumn Harvest Potato Soup is flavorful and full of fall produce!

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!

Warm up with a bowl of creamy Autumn Harvest Potato Soup!

Autumn Harvest Potato Soup

Yield: serves 6
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes

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


  • 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


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


A Hezzi-D Original recipe

Autumn Harvest Potato Soup gets its purple color from purple potatoes!

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


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