Cilantro Potato Soup
Creamy, vibrant, and packed with fresh flavor, this Cilantro Potato Soup is the ultimate comfort food with a zesty twist! Made with a base of tender potatoes, sautéed onions, and fragrant garlic, this luscious soup is elevated by the earthy warmth of ground cumin and the refreshing brightness of fresh cilantro. A finishing splash of lime juice ties everything together beautifully, while a garnish of sour cream and cilantro sprigs adds a pop of elegance. Perfect for cozy weeknight dinners or as a starter for a special meal, this easy-to-make soup comes together in just 45 minutes and offers a balanced blend of velvety texture and herbal zest. Serve it with crusty bread for a complete, satisfying dish that’s sure to impress. Keywords: Cilantro Potato Soup recipe, creamy potato soup, easy weeknight soups, fresh cilantro soup, comfort food recipes.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 4 medium potatoes
- 1 medium onion
- 3 garlic cloves
- 4 cups vegetable broth
- 1 cup milk
- 1 cup fresh cilantro leaves
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 tablespoon lime juice
- 0.25 cup sour cream (optional, for garnish)
- 4 cilantro sprigs (optional, for garnish)
Instructions
Peel and dice the potatoes into 1-inch cubes. Dice the onion and mince the garlic.
Heat the olive oil in a large pot over medium heat. Add the onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and ground cumin. Cook for another 1 minute until fragrant.
Add the diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are fork-tender.
Remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and blend until smooth, then return it to the pot.
Stir in the milk, chopped cilantro, sea salt, and black pepper. Return the pot to low heat and let the soup warm through for 5 minutes. Do not boil.
Remove from heat and stir in the lime juice. Taste and adjust seasoning if needed.
Serve hot, optionally garnished with a dollop of sour cream and a sprig of fresh cilantro.
Nutrition Facts
Calories |
370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 1089 mg | 47% | |
| Total Carbohydrate | 53.5 g | 19% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 9.8 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 155 mg | 12% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
