COMFORTS: Golden Potato Soup
This comforting soup wowed my guests and kept me cozy during 2025's first snow—perfect for lazy nights when you need a healthy, satisfying meal.
To kick off the year, I’m sharing a recipe that’s become my go-to for quick, pantry-friendly meals. It’s the kind of dish I turn to when time is short and ingredients are limited, yet it always feels special. Every time I serve this soup, someone asks for the recipe—so I finally decided to write it down. Bonus: it reheats beautifully, making it perfect for effortless cold-weather meal prep.
This soup is pure comfort in a bowl. Creamy gold potatoes, hearty chickpeas, and tender kale float in a garlicky, rich broth with pops of bright citrus and a savory depth, thanks to anchovy paste and Parmesan. It’s warming, satisfying, and just right for a cozy night in—or anytime you need a little sunshine in a bowl.
Prep Time: 15 minutes
Cook Time: 1 hour + additional ~1 hour to taste
Total Time: 1 hour 15 minutes - 2 hours
Servings: 6-8
Ingredients
• 1 tsp fennel seeds
• 1 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp sumac
• 1 tsp red chili flakes
• 1 head garlic, peeled (cloves left whole)
• 1 white onion, thinly sliced
• 1/4 tsp anchovy paste
• 1 tsp kosher salt (to taste)
• 1 tbsp freshly ground black pepper
• 1 (15 oz) can chickpeas, drained and rinsed
• 4-5 medium Yukon Gold potatoes, cubed
• 1.5 cup chopped fresh dill (from 1-2 bunches)
• 1 bunch Lacinato (dinosaur) kale, de-stemmed and chopped
• 1 large Parmesan rind
• 6-8 cups chicken stock or veggie stock
• 2 lemons
• Olive oil (for sautéing)
• Freshly grated Parmesan (for serving)
Instructions
1. Heat a good drizzle of olive oil in a big soup pot over medium heat (try to cover the bottom of the pot). Toss in your sliced onion and let it cook until soft and translucent, about 5-7 minutes.
2. Add the fennel seeds, coriander, garlic powder, sumac, chili flakes, salt, and black pepper. Stir until fragrant. Next, add the whole garlic cloves, anchovy paste, and the juice of 1 lemon. Give it all a stir and let it get cozy for a minute or two.
3. Stir in the chickpeas and dill. Add the cubed potatoes, chopped kale, and Parmesan rind. Mix everything together so the flavors start mingling.
4. Bring it all together! Pour in enough chicken stock to cover everything (about 6-8 cups, depending on your pot). Drop in half a lemon (just toss it in whole). Cover the pot and let it simmer over medium heat for 45-60 minutes, until the potatoes are tender and the broth is dreamy.
5. Give it a taste and adjust as needed—more salt? A squeeze of lemon? A pinch of chili flakes? Let your taste buds guide you. For extra depth, keep it on low for up to 2 hours.
6. Time to serve! Don’t forget to fish out the Parmesan rind and the lemon half before serving. Ladle into bowls, top with freshly grated Parmesan, and maybe some extra dill or fennel fronds if you’re feeling fancy.
Notes
• Go green: Lacinato kale is ideal here, but curly kale works too.
• The cooked Parmesan rind is a tasty snack!
• Vegetarian version: Use veggie stock and swap the anchovy paste for 2 tbsp white miso paste—it’ll still bring that umami magic.
• Leftovers: The soup gets even better the next day. Store it in an airtight container in the fridge for up to 5 days.
This soup is the definition of a hug in a bowl. Serve it with crusty bread or toasted breadcrumbs for maximum coziness.