Best Fall Soup Ever! Easy Chestnut Velouté Recipe Wins Everyone Over

If you’re on the hunt for an easy, comforting recipe for weeknight dinners, you’ve come to the right place. “This is the best fall soup ever!“, exclaims Monelle Godaert, a mom and food influencer known as @not_so_superflu on TikTok. For a tasty change from butternut squash soup—which is delicious but a hassle to cut—she offers an equally delicious alternative featuring chestnuts, potatoes, and leeks. It’s packed with fiber, minerals, and vitamins and is sure to delight your taste buds!

Ingredients for Monelle Godaert’s Chestnut Soup

Here are the quantities to serve 4-6 people.

• 2 large mashing potatoes
• 1 leek
• 1 onion
• 2 cloves of garlic
• 1 jar of cooked chestnuts (400 g)
• A drizzle of olive oil
• ½ tsp of coarse salt
• ½ tsp of ground nutmeg
• Freshly ground pepper
• 2 bay leaves
• 1 large cup of milk
• 1 large cup of water

How to Prepare Monelle Godaert’s Chestnut Soup

You’ll need a large pot and an immersion blender for this recipe.

1. In the pot, sauté the chopped onion and crushed garlic cloves with a drizzle of olive oil. Once the onion turns translucent, add the sliced leeks and sauté for 2-3 minutes, stirring frequently. Then add the peeled and roughly chopped potatoes, stirring well.
2. Season with coarse salt, a few twists of black pepper, and nutmeg. Add the cooked chestnuts and bay leaves, then cover with the water and milk.
3. Place a lid on the pot and let simmer for 25-30 minutes. Check the doneness of the potatoes with the tip of a knife; they should be tender.
4. Remove the bay leaves and blend until you achieve a smooth and velvety consistency. Serve the soup in deep plates garnished with chopped chives and a dollop of fresh cream.

With the sweetness of chestnuts and its creamy texture, this soup has everything to become your new fall favorite. All that’s left is for you to enjoy it, and perhaps customize it to your liking!