 |
| Moroccan Savory Potato Soup |
Introduction
I first tasted Moroccan Savory Potato Soup while sitting cross-legged inside a small riad in Fez, the rain drumming the roof like a metronome. The owner served fat copper bowls of the soup, the steam ribboning up in the cold dusk, and the kitchen smelled of cumin, garlic, and a whisper of preserved lemon. With only mismatched potatoes and countertop spices, she made little magic, each bite crossing decades of family stories and showing what genuine hospitality means. That night stayed in my heart, nudging me to cook the same soup back home with easy shortcuts and a regular stove, yet still holding the Moroccan elixir of warmth and memory.
This Savory Potato Soup is an Easy Savory Potato Soup, built on warm spices, zesty citrus, and a creamy finish. The soup winks from a weekday American table to a Saturday European lunch like an old friend. Wondering what Savory Potato Soup can feel like with tradition and no sweat? This guide grabs you through how to cook it, plus swaps so you can sprinkle in your own touch.
Ingredients
-Yields 4 to 6 servings. Note: peel or leave potato skins on depending on happy taste.
- 900 g / 2 lb potatoes: peel, then cube to 2 cm / 3/4 in (Yukon Gold or King Edward are tasty choices)
-2 tbsp / 30 ml olive oil
-1 medium onion: finely chop (about 150 g / 5 oz)
-2 garlic cloves: mince
-1 tsp / 2 g ground cumin
-1 tsp / 2 g paprika (pick sweet or smoked)
-1/2 tsp / 1 g ground turmeric or a tiny pinch of saffron threads (totally optional)
-1 tbsp / 15 g tomato paste
-1 liter / 4 cups vegetable or chicken broth (keep extra on hand if needed)
-1 small preserved lemon: rinse the rind, chop finely — or for a faster swap, 1 tbsp / 15 ml lemon juice, to taste
-1 tsp / 5 g sugar (this balances the acidity — optional)
-Salt and freshly ground black pepper, to taste (I usually add about 1 to 1½ tsp / 5 to 8 g salt)
-60 ml / 1/4 cup plain yogurt or labneh for a creamy finish (optional)
-A handful fresh cilantro or parsley, chopped, for a fresh finish
-2 tbsp / 20 g toasted almonds or flatbread crumbs (brilliant added crunch — optional)
Preparation steps
-Pour the olive oil into a large pot set over medium heat.
Stir in the diced onion with a pinch of salt. Sauté until the onion is soft and translucent, about 6–8 minutes.
-Add the minced garlic, cumin, paprika, and optional turmeric. Stir constantly for 30–60 seconds until the spices bloom and fill the kitchen with fragrance.
-Mix in the tomato paste and let it cook for 1–2 minutes. This step lets the tomato deepen its sweetness and helps the chowder develop a layered, creamy texture.
-Add the diced potatoes, then pour in the stock.
-Bring to a gentle boil, then lower the heat and let it simmer until the potatoes are very tender, 15–20 minutes.
-Take the pot off the heat. For a chunky texture, mash half the potatoes with a potato masher right in the pot. For a creamier finish, use an immersion blender until it’s as smooth as you like. Add a little stock if it thickens too much.
-Stir in the chopped preserved lemon (or lemon juice) and the optional sugar. Taste and adjust salt and pepper. Warm the soup for another minute, then take it off the heat.
-Divide the soup among bowls. Top each serving with a spoonful of yogurt or labneh, a sprinkle of fresh cilantro or parsley, and a handful of toasted almonds or a few crispy flatbread crumbs for an added crunch.
-Serve with warm bread.
Tips & Variations
-For true Moroccan flair, add a teaspoon of finely chopped preserved lemon. Taste and add more if you like.
-Want it richer? Toss in a chopped carrot with the potatoes, or swirl in a splash of cream at the end. For a vegan tweak, leave out the yogurt and top with olive oil and toasted seeds.
-If you like a little bite, sprinkle in cayenne or add a chopped mild chili when the onion starts to sweat. For a smoky twist, swap sweet paprika for smoked.
-You can prep this soup a day in advance. Let it sit in the fridge overnight, then reheat slowly and add a splash of broth if it’s too thick. The flavors deepen like magic.
Closing
This soup is comfort food with a Moroccan twist — humble potatoes brought to life by spices and a splash of lemon. It started as a Traditional dish, but it’s meant to be shared and adapted, so make it yours.
Did you know that even though potatoes didn’t start in North Africa, Moroccan chefs have happily added them to their kitchens? They mix the new with the old, making meals that taste both fresh and really, really traditional.
Give this easy Moroccan potato dish a go, serve it at your next dinner, and then swing back here for more recipes you can taste the world with. When yours is ready, I’d love to hear what you chose: preserved lemon for that bold, tangy twist or fresh lemon for a bright pop? And what special sprinkle did you crown your dish with? Tell me in the comments!