Savory Pastrami Potato Soup
Savory Pastrami Potato Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups milk, whole or 2%
- 2 pounds Russet potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon caraway seeds
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pastrami
- 1/2 pound deli pastrami, thick-cut, diced into 1/2-inch pieces
For the Garnish
- 1 cup Swiss cheese, shredded
- 2 tablespoons fresh parsley, chopped
- sour cream, for serving, as needed
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and celery stalk, cooking until softened, about 5 to 7 minutes.
⏱️ 7 min
- 2
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 3
Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally to prevent lumps.
⏱️ 5 min
- 4
Add the diced Russet potatoes and caraway seeds to the pot. Season with kosher salt and freshly ground black pepper. Bring the soup back to a simmer, then reduce heat to low, cover, and cook for 15 to 20 minutes, or until the potatoes are very tender.
⏱️ 20 min
- 5
Once potatoes are tender, use a potato masher or an immersion blender to partially mash some of the potatoes directly in the pot. This will thicken the soup and create a creamy texture while leaving some potato chunks for body. (Alternatively, remove about 1 cup of potatoes, mash them, and return to the pot).
⏱️ 3 min
- 6
Stir in the Dijon mustard and heavy cream. Add the diced pastrami to the soup and heat through for 2 to 3 minutes, ensuring the pastrami is warmed but not overcooked.
⏱️ 3 min
- 7
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls. Garnish each serving with a generous sprinkle of shredded Swiss cheese, chopped fresh parsley, and a dollop of sour cream, if desired. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Pastrami Potato Soup
Ingredients
For the Soup Base
- 2 tablespoons unsalted butter
- 1 yellow onion, medium, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups milk, whole or 2%
- 2 pounds Russet potatoes, peeled and diced into 1/2-inch cubes
- 1 teaspoon caraway seeds
- 1 tablespoon Dijon mustard
- 1/2 cup heavy cream
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
For the Pastrami
- 1/2 pound deli pastrami, thick-cut, diced into 1/2-inch pieces
For the Garnish
- 1 cup Swiss cheese, shredded
- 2 tablespoons fresh parsley, chopped
- sour cream, for serving, as needed
Instructions
- 1
In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and celery stalk, cooking until softened, about 5 to 7 minutes.
⏱️ 7 min - 2
Add the minced garlic and cook for 1 minute more until fragrant. Stir in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 3
Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a gentle simmer, stirring occasionally to prevent lumps.
⏱️ 5 min - 4
Add the diced Russet potatoes and caraway seeds to the pot. Season with kosher salt and freshly ground black pepper. Bring the soup back to a simmer, then reduce heat to low, cover, and cook for 15 to 20 minutes, or until the potatoes are very tender.
⏱️ 20 min - 5
Once potatoes are tender, use a potato masher or an immersion blender to partially mash some of the potatoes directly in the pot. This will thicken the soup and create a creamy texture while leaving some potato chunks for body. (Alternatively, remove about 1 cup of potatoes, mash them, and return to the pot).
⏱️ 3 min - 6
Stir in the Dijon mustard and heavy cream. Add the diced pastrami to the soup and heat through for 2 to 3 minutes, ensuring the pastrami is warmed but not overcooked.
⏱️ 3 min - 7
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the hot soup into bowls. Garnish each serving with a generous sprinkle of shredded Swiss cheese, chopped fresh parsley, and a dollop of sour cream, if desired. Serve immediately.
⏱️ 2 min