Tracy Hilton here from Food and Meal, excited to share with you one of my favorite comforting soup recipes – the creamy, flavorful Potato and Cilantro Soup!
As the weather turns cooler, I find myself craving cozy, hearty soups that warm me from the inside out. And this simple soup made with humble ingredients is one of my absolute favorites. The velvety potatoes, bright cilantro, and subtle heat from the green chilies transport me right back to childhood visits to my Abuelita’s kitchen. She would ladle out steaming bowls of this soul-soothing soup, topped with a swirl of cool crema and lime wedges for squeezing.
Even now when I make this soup, those memories wash over me along with the incredible aromas – garlic and onions sautéing, potatoes simmering, cilantro perfuming the kitchen. My kids love to help chop veggies for the base while I boil the potatoes until perfectly tender. Then we blend it all up into the creamiest, dreamiest soup imaginable!
This Potato and Cilantro Soup comes together easily in just about an hour, but tastes like you spent all afternoon tending a simmering pot. It’s the ultimate comfort food that warms you from the inside out. I love serving it with homemade cornbread or rolls to sop up every last spoonful. The lime, cilantro and green chile flavors make it feel so vibrant and fresh too.
Potato And Cilantro Soup recipes
Zucchini, Potato And Cilantro Soup
Equipment
Ingredients
- 3 tablespoons butter
- 6-8 fennel seeds
- 7 oz Yukon Gold potatoes peeled, cut into 1/2-inch cubes (about 1-2 potatoes)
- 16 to 18 oz zucchini (about 4 medium) trimmed, cut into 1/2-inch rounds
- 1 cup onions chopped
- 2 1/2 cups chicken broth low-salt
- 1/3 cup cilantro packed minced fresh, plus extra for garnish
- 3 teaspoons lime juice Fresh
Instructions
- Melt butter in a large saucepan over medium-high heat. Add fennel seeds; stir 30 seconds, making sure not to burn the seeds.
- Add the potatoes, zucchini, and onions; sauté 2 minutes. Add the chicken broth and bring to boil. Reduce heat to medium-low, cover, and simmer until vegetables are soft, about 15 minutes.
- Purée soup in batches in blender. Once blended, mix in 1/3 cup cilantro. Season with salt and pepper. When serving, garnish with chopped cilantro and squeeze fresh lime juice, to taste.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Slow Cooker Potato and Cilantro Soup
In preparing the Slow Cooker Potato and Cilantro Soup, start by placing diced potatoes, chopped onion, and minced garlic in the slow cooker. Next, heat vegetable broth in a separate pot until steaming but not boiling, then pour it over the potatoes, onion, and garlic. Add ground cumin, ground coriander, paprika, salt, and black pepper to the slow cooker, gently stirring to combine the spices. Cover and cook on low for 6-8 hours to allow the flavors to meld and the potatoes to become tender. About 30 minutes before serving, add chopped fresh cilantro to preserve its bright flavor. Once cooked, blend the soup until smooth using an immersion blender or transfer batches to a blender. Stir in heavy cream and butter for a creamy texture, then adjust seasoning to taste. Serve hot, garnished with additional cilantro, grated cheese, or croutons for added flavor and texture.
Tips for making Potato and Cilantro Soup
Cooking Tips
The key to coaxing out the maximum rich, earthy flavor is to start by sautéing diced onion and garlic in olive oil until softened and fragrant. Be sure not to let them burn. Then you can add in the broth, potatoes, green chilies, cumin, and salt. I like to use Yukon Gold or russet potatoes – their starchy nature helps create a silky texture.
When it comes to the potatoes, resist the urge to cut them too small. Larger chunks will hold their shape better during cooking and blending. Speaking of blending, that’s my favorite part! I love how the soup transforms from chunky to velvety smooth with just a few pulses. A high-powered blender or immersion blender is key here. Just be careful not to over blend or the soup can become gluey.
Serving Suggestions
For a delightful pairing with the Potato and Cilantro Soup, consider serving it alongside Spinach Quiche. The creamy texture and savory flavors of the quiche complement the soup’s hearty and herbaceous notes. Alternatively, you can serve the soup with a side of Grilled Halibut. The light and flaky fish pairs beautifully with the creamy soup, offering a balanced and satisfying meal. Another excellent option is to serve the soup with a side of Kale Caesar Salad. The crispness of the salad greens and the tangy Caesar dressing provide a refreshing contrast to the rich and creamy soup, creating a harmonious dining experience.
Frequently Asked Questions about Potato and Cilantro Soup
- Can I use dried cilantro instead of fresh? While fresh cilantro provides the best flavor and aroma, you can use dried cilantro in a pinch. Reduce the quantity to about one-third of what the recipe calls for, as dried cilantro has a more concentrated flavor.
- How do I store leftover soup? Allow the soup to cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of broth or cream if it thickens too much.
- Can I freeze Potato and Cilantro Soup? Yes, you can freeze this soup. Allow it to cool completely, then store it in a freezer-safe container for up to three months. Thaw in the refrigerator and reheat on the stovetop.
- What’s the best way to reheat the soup? Reheat the soup gently on the stovetop over low to medium heat. Stir frequently and add more cream or broth if needed to achieve the desired consistency.
- Can I make this soup ahead of time for a dinner party? Absolutely! This soup is perfect for entertaining. Prepare it a day ahead, and then gently reheat it before serving. It allows you to spend more time with your guests.
Conclusion
For a delightful pairing with the Potato and Cilantro Soup, consider serving it alongside Spinach Quiche. The creamy texture and savory flavors of the quiche complement the soup’s hearty and herbaceous notes. Alternatively, you can serve the soup with a side of Grilled Halibut. The light and flaky fish pairs beautifully with the creamy soup, offering a balanced and satisfying meal. Another excellent option is to serve the soup with a side of Kale Caesar Salad. The crispness of the salad greens and the tangy Caesar dressing provide a refreshing contrast to the rich and creamy soup, creating a harmonious dining experience.
I'm Tracy F Hilton, a devoted culinary professional shaped by a mix of natural aptitude and refined skills from a top culinary school. In the dynamic kitchen environment, I'm a catalyst for seamless operations and timely, high-quality dish preparation. My culinary creations are a blend of art and skill, offering visually and gustatorily delightful experiences. A learner at heart, I'm continuously honing my craft, embracing new techniques, and culinary innovations. My positive, collaborative nature is amplified in fast-paced settings, showcasing my commitment to team efficiency and guest satisfaction. Each dish I present is a meticulous blend of tradition and innovation, promising an unforgettable dining experience that marries taste, aroma, and aesthetic appeal in perfect harmony. Join me on a gastronomic journey where each bite encapsulates a rich, evolving narrative of flavors and culinary artistry.