Three Potato Soup with Ricotta Topping

Three Potato Soup with Ricotta Topping

Three Potato Soup with Ricotta Topping

Potatoes USA
A potato soup recipe that includes three kids of potatoes (purple, red, and yellow) topped with ricotta to provide you the nutrients you need after a hard workout!
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Prep Time 10 minutes
Cook Time 20 minutes
Course Main Dish, Soup
Cuisine American
Servings 4
Calories 281 kcal


  • 1 Tablespoon Olive oil
  • 1 Fennel bulb stems removed, chopped
  • 1 Small yellow onion or ½ large onion, chopped
  • 4-6 Garlic cloves chopped
  • Few Fresh sprigs of rosemary and thyme
  • 1 Teaspoon Dried dill
  • 1 ½ Pounds Alsum purple, red, and yellow potatoes chopped
  • 4 Cups Vegetable broth low-sodium
  • 1 Bay leaf
  • 1 Tablespoon Lemon juice
  • ½ Cup Whole milk ricotta

Optional Toppings

  • Pecans chopped
  • Chives chopped


  • Heat a large soup pot with olive oil on medium-high heat. Saute the fennel and onions, stirring frequently, until onions are translucent, about 5-7 minutes.
  • Add the garlic and herbs; saute until fragrant, about 1 minute.
  • Add the potatoes, broth, bay leaf and simmer uncovered for 20 minutes.
  • Turn off the heat and remove the bay leaf. Stir in the lemon juice.
  • Using an immersion blender (or high powered blender in batches) blend the soup to a pureed consistency, or desired thickness, adding water to thin if needed.
  • Transfer to soup bowls for serving and top with 2 tablespoons of ricotta cheese.
  • Top with chopped pecans and chives, optional. Enjoy!


For additional toppings, try scallions or diced purple potatoes for a nice color combination (and taste!) Feel free to substitute different potatoes, for example, white or russet potatoes for the purple.
Nutritionals are per serving.


Calories: 281kcalCarbohydrates: 44gProtein: 8gFat: 8gCholesterol: 16mgSodium: 214mgPotassium: 791mgFiber: 5gVitamin C: 65mg