North African Potato Soup


A few weeks ago when I went home, I bought some potatoes with the plan to make oven fries. The fries didn’t happen and since Mom somehow already had a plethora of potatoes (mo’ potatoes, mo’ problems), I carted them home across the cornfields back to the city. They sat here for a few days before I panicked about them going bad. Not really a panic, but a concern. Because my mood for oven fries passed and now I panicked about what to do with them.  Again, not really a panic, but a concern.


I consulted Mom (because what else would one do when faced with potato, concern?) and she suggested I make potato soup.  Good idea since I am not sure I’ve ever made a straight up potato soup.  Plus it sounded good since summer came and went in a day, and potato soup warms the soul like a good bowl of chili. 

Oooh. Now I have chili thoughts….

Anyway, potato soup. It seems like I’ve been make a whole lot of good ole USA comfort foods lately, so I mixed this one up, thanks to the borrowing of flavors from Jerusalem, turned a chickpea soup into this North African potato soup.  Using some homemade ras el hanout, extra greens and of course, citrus and herbs, this North African potato soup was perfecto and alleviated all potato concerns.


Bonus:  vegetarian, vegan, all gluten-free, all those things.

Recipe notes:

I made my own ras el hanout. If you have a fave, use that!

I think this would be even so much better with sweet potatoes. I intend to try it, but let me know if you beat me to it.

While not vegan, so good with a sprinkle of feta

Remember, only three more days to enter the cookie giveaway!

North African Potato Soup
Serves 4
Creamy potato soup flavored with ras el hanout
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Total Time
45 min
Total Time
45 min
  1. 2 TB olive oil
  2. 2 medium carrots, peeled and diced (about 1 cup)
  3. 1 medium onion, diced (about 1 cup)
  4. 1 1/2 cups Russet potatoes, peeled and diced
  5. 1 TB ras el hanout seasoning
  6. 1/2 tsp cinnamon
  7. 2 TB fresh ginger, peeled and minced
  8. 1 tsp salt
  9. 4 tsp sugar
  10. 4 cups vegetable stock
  11. 2 cups watercress
  12. 1/2 cup fresh parsley, chopped
  13. 1 lemon, juiced
  1. In a large stock pot, add the olive oil. Over medium-high heat, add the carrots and onions, and let cook until soft, about 8 minutes. Add in potatoes, spices, salt and ginger, and cook about 4 minutes, stirring occasionally. Add the sugar and stock. Half covered, bring to a boil.
  2. Reduce to a simmer, and cook until potatoes are soft, about another 10 minutes, depending on the size of the dice. Using an immersion blender (or carefully using a regular blender, puree until smooth. Fold in the parsley, watercress and lemon juice.
  3. Serve as you wish, with croutons, feta, or just as it is.
Adapted from Jerusalem
Adapted from Jerusalem
The Hungary Buddha Eats the World

Written before dinner, hungering for dinner.

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