Fingerling potato soup is a type of soup made primarily from fingerling potatoes. Fingerling potato soup is a popular dish in many cuisines and is often served as a starter or a light meal.
Main ingredients
Potatoes, Onion, Garlic, Chicken or vegetable broth, Heavy cream, Butter, Salt and pepper, Chopped fresh herbs, grated Parmesan cheese
Preparation time: 15-20 minutes
Cooking time: 30-40 minutes
Detailed Ingredients and Quantity
| Ingredients | Quantity |
| Potatoes | 1 lb fingerling potatoes, sliced |
| Onion | 1 onion, chopped |
| Garlic | 2 cloves garlic, minced |
| Chicken or vegetable broth | 4 cups |
| Heavy cream | 1 cup |
| Butter | 2 tbsp |
| Salt and pepper | To taste |
| Chopped fresh herbs, grated Parmesan cheese | Optional toppings |
Steps to prepare sweet potato soup
- Melt the butter over medium heat in a big pot or Dutch oven.
- Add the minced garlic and onion, and cook until the garlic is aromatic and the onion is transparent.
- Add the chicken or veggie broth along with the diced fingerling potatoes. After bringing the mixture to a boil, turn the heat down to low and let it simmer for 20 to 25 minutes, or until the potatoes are fork-tender.
- The soup should be pureed until smooth using an immersion blender or by adding the contents in small batches to a blender.
- Add the heavy cream and season to taste with salt and pepper. The soup should be cooked all the way through over medium-low heat.
- If preferred, garnish the hot dish with grated Parmesan cheese and chopped fresh herbs.
Nutrients facts
- Calories: 180-250 kcal
- Carbohydrates: 25-30 g
- Protein: 3-5 g
- Fat: 7-12 g
- Fiber: 2-4 g
- Vitamin C: 15-25% of the Daily Value (DV)
- Vitamin B6: 10-15% of the DV
- Potassium: 10-15% of the DV
- Magnesium: 6-10% of the DV
- Iron: 6-10% of the DV
Serving suggestions
- Add some chopped fresh parsley, chives, or dill to the top of the soup for added flavor and a splash of colour.
- Serve with crusty bread: A slice of warm crusty bread is a classic accompaniment to any soup, including fingerling potato soup. Try dipping the bread in the soup for a delicious combination of flavors and textures.
- Add toppings: Add some texture and flavor to the soup by adding toppings such as croutons, bacon bits, or shredded cheese.
- Pair with a salad: Serve the fingerling potato soup with a simple side salad of mixed greens, cherry tomatoes, and a vinaigrette dressing for a complete meal.
- Serve as a starter: Fingerling potato soup makes a great starter course for a dinner party or holiday meal. Serve in small portions and garnish with a drizzle of cream or a sprinkle of paprika for an elegant touch.
Variations (similar kinds of soups with the same ingredients)
- Mashed Potatoes: Boil the fingerling potatoes until tender, mash them with butter, cream, salt, and pepper. Serve as a side dish.
- Roasted Fingerling Potatoes: Preheat oven to 425°F (218°C), toss the fingerling potatoes with olive oil, salt, pepper, and herbs, roast for 20-30 minutes, or until crispy and golden brown.
- Potato Gratin: Slice the fingerling potatoes thinly, layer them in a baking dish with caramelized onions and grated cheese, pour in a mixture of cream and chicken or vegetable broth, bake for 45-60 minutes, or until bubbly and golden brown.
- Potato Salad: Boil the fingerling potatoes until tender, cool, and toss them with a vinaigrette made from olive oil, vinegar, Dijon mustard, honey, garlic, and herbs like thyme, parsley, or chives.
- Potato and Leek Soup: Saute sliced onions and leeks in butter until softened, add diced fingerling potatoes and chicken or vegetable broth, simmer until the potatoes are tender, puree until smooth, and stir in cream and herbs like thyme or chives.
- Potato and Bacon Frittata: Saute diced bacon and sliced onions in a cast-iron skillet until crisp, add sliced fingerling potatoes and cook until tender, whisk eggs with milk, salt, and pepper, pour into the skillet, and bake in the oven until set.
- Potato and Herb Roasted Chicken: Toss sliced fingerling potatoes with olive oil, salt, pepper, and herbs like thyme or rosemary, arrange around a whole chicken in a roasting pan, roast until the chicken is cooked through and the potatoes are crispy and golden brown.