Lemony Turmeric Potato Soup

Published April 22, 2025

Time Requirements

  • Total Time: 55 minutes

  • Prep Time: 10 minutes

  • Cook Time: 45 minutes

Ingredients

  • 4 large russet potatoes (approximately 3 pounds), peeled and cut into ½-inch cubes

  • 1 teaspoon ground turmeric

  • ½ teaspoon crushed red pepper flakes (adjust to taste)

  • 1 tablespoon kosher salt (e.g., Diamond Crystal), plus extra for seasoning

  • ¼ cup all-purpose flour

  • 2 tablespoons fresh lemon juice (plus additional for adjustment)

  • Jalapeño-flavored kettle-cooked potato chips, for garnish

Preparation Instructions

Step 1: Boil Potatoes in Spiced Broth

In a heavy-bottomed pot, combine the diced potatoes, ground turmeric, crushed red pepper, salt, and 8 cups of water (ensure the water fully submerges the potato cubes). Bring to a rolling boil over high heat, then reduce to medium-high and simmer uncovered until the potatoes are fork-tender, about 15 minutes. Note: Test doneness by inserting a fork into a cube; it should pierce easily with minimal resistance.

Step 2: Prepare the Flour Slurry

In a small liquid measuring cup, whisk the all-purpose flour with ½ cup cold water until smooth and lump-free. Set aside to prevent separation.

Step 3: Thickening the Broth

Using a slotted spoon, carefully transfer the cooked potatoes to a clean bowl, leaving the spiced broth in the pot. Return the pot to high heat and slowly drizzle the flour-water slurry into the boiling broth, whisking continuously to prevent clumping. Once the broth resumes boiling, reduce heat to medium-low and simmer gently, stirring occasionally to avoid scorching, until the broth thickens to a bright yellow consistency and coats the back of a spoon, 15–20 minutes.

Step 4: Combine and Season

Return the potatoes to the thickened broth. Stir in the fresh lemon juice and simmer for 2–3 minutes to allow flavors to meld. Taste and adjust with additional salt or lemon juice as needed.

Step 5: Serve

Ladle the soup into warmed bowls and garnish with a generous mound of crushed jalapeño-flavored kettle-cooked potato chips (lightly crush chips with a fork for texture). Serve immediately for optimal warmth.

User Comments

(Expanded and formatted for clarity)

  • Sarah T: "The chili and turmeric have a warming, comforting effect—ladled the soup into mugs for cozy sipping. Saving this for future cravings for something light yet satisfying, quick and simple!"

  • Recipe Inquiry & Reply: "Does anyone have a recipe for lentil fritters?

@User found this on BBC Good Food: Looks good and easy-peesy."

  • Family Approval: "This was a hit with my whole family, including a picky vegetarian daughter. I added a drained can of white beans at Step 4 for extra protein/fiber and topped with crumbed bacon + toasted garbanzos (plus chips). Definitely in the family rotation—perfect weeknight comfort!"

  • Pantry Staple: "An excellent pantry meal—flavorful with zero modifications."

  • Adjustment Feedback: "Added more salt, lemon, and chips; found it slightly bland initially but enjoyed its uniqueness. Will try again with protein/toppings for depth."

Note: The original recipe steps have been enhanced with professional culinary details (e.g., "heavy-bottomed pot," "rolling boil," "stirring to prevent scorching") to clarify technique while preserving the original method.