Idaho® Potato Samosa Soup


  • 1 tablespoon + 1 teaspoon olive oil, divided
  • 1 medium yellow onion, thinly sliced
  • 1 tablespoon chopped garlic
  • 1 tablespoon roughly chopped fresh ginger
  • 1 teaspoon Garam Masala
  • 1 teaspoon fine sea salt
  • 2 pounds Idaho® Russet potatoes, peeled, cut into large cubes
  • 6 cups cold water
  • 1 cup frozen peas, rinsed and drained
  • ⅛ teaspoon cumin seeds


  1. In a large soup pot heat 1 tablespoon of olive oil over medium heat.
  2. Add the onion, cook 3 – 4 minutes, until softened.
  3. Add the garlic, ginger, Garam Masala and salt to the onions.
  4. Stirring, cook 2 minutes.
  5. Add the potatoes and water.
  6. Bring to a boil, then reduce to a simmer.
  7. Simmer 15 minutes, or until the potatoes are tender.
  8. With an immersion blender, carefully puree the soup until very smooth. If you do have an immersion blender, ladle the soup into a blender or food processor, then puree until smooth. Return the soup to the cooking pot.
  9. Adjust the seasoning as needed.
  10. If the soup is too thick, add water until soup is the desired consistency.
  11. In a small skillet, heat the remaining teaspoon of olive oil over medium heat.
  12. Add the cumin seeds, cook 1 minute.
  13. Stir in the peas, cook for 2 – 3 minutes until peas are hot.
  14. Divide the soup into 4 servings.
  15. Garnish with the seasoned peas.
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Yield: 4 servings

Cheryl D Lee
Food Blogger
Black Girl Chefs Whites

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