Italian Potato Soup
A simple and comforting Italian potato soup featuring hearty potatoes and aromatic vegetables simmered in vegetable broth for a creamy, warm dish that's perfect for busy weeknights.
Servings: 4 servings
Calories: 220kcal
Ingredients
Vegetables
- 1 piece leek (white and light green parts only), cleaned and sliced Use only white and light green parts for the best texture.
- 1 stalk celery, sliced Feel free to finely dice for quicker cooking.
- 1 piece carrot, sliced Adds aromatic base.
- 4 medium potatoes, peeled and cut into pieces (about 2 pounds / 900 g) Starchy potatoes like Russets or Yukon Gold work best.
Liquid Ingredients
- 700 ml vegetable broth, hot Can be store-bought or homemade, ensure it's hot.
- 125 ml milk (whole or your preferred kind) Substitute with plant-based milk for dairy-free version.
Miscellaneous
- 2 tablespoons extra virgin olive oil For sautéing vegetables.
- to taste Salt
- to taste Freshly ground black pepper Optional: Add a pinch of cumin for warmth.
- a pinch grated nutmeg Enhances the soup without overpowering.
- for garnish Chopped fresh chives
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat until shimmering but not smoking.
- Add the sliced leek, celery, and carrot. Sauté gently for about 10 minutes, stirring occasionally, until the vegetables are soft and fragrant but not browned.
- Add the potato pieces, sprinkle lightly with salt, season with freshly ground black pepper, and optionally add a pinch of cumin for a subtle warmth.
- Pour the hot vegetable broth into the pot, covering the vegetables completely. Bring to a gentle boil over medium heat.
Cooking
- Reduce the heat to low, cover the pot with a lid, and let simmer for 20 to 25 minutes, or until the potatoes are tender enough to easily pierce with a fork.
- Using a slotted spoon, set aside some of the cooked potatoes and vegetables to add texture later.
- Using an immersion blender, carefully blend the remaining soup in the pot until smooth and creamy. If using a regular blender, blend in batches and return to the pot.
- Stir in the milk and grated nutmeg. Gently simmer the soup for another 5 minutes to meld the flavors and warm through.
- Turn off the heat, then stir in the reserved potato and vegetable pieces to add tender texture to the smooth base.
- Taste and adjust salt and pepper if needed.
Serving
- Serve the soup warm, garnished with chopped fresh chives and a drizzle of extra virgin olive oil. Crispy toasted bread slices make a perfect side.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring often.