Step 1: Prepare the Chestnuts

If you're using fresh chestnuts, make an "X" cut on the flat side of each chestnut. This helps them cook evenly and makes peeling easier. Boil them in water for about 10 minutes until tender. Once cooled, peel off the outer shell and the thin skin underneath.

Tip: If you're short on time, vacuum-sealed roasted chestnuts can save you this step!

Step 2: Sauté the Vegetables

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

Step 3: Cook the Potatoes and Chestnuts

Add the diced potatoes and prepared chestnuts to the pot. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low and simmer for about 20 minutes, or until the potatoes are tender.

Step 4: Blend the Soup

Using an immersion blender, puree the soup until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender in batches. Just be cautious with hot liquids!

Step 5: Stir in the Cream

Once blended, stir in the heavy cream (or coconut milk) to give the soup a rich and creamy texture. Season with salt and pepper to taste. Let it simmer for an additional 5 minutes.

Step 6: Serve

Ladle the soup into bowls and garnish with fresh herbs. Serve warm with crusty bread for a delightful meal!