Pecorino Potato Soup: A Bowl of Comfort and Simplicity

Let’s talk about Pecorino Potato Soup—a dish that manages to be luxurious and humble at the same time. This isn’t your average soup; it’s the kind of recipe that quietly impresses without trying too hard. Think silky-smooth potato goodness with just the right amount of Pecorino cheese to make you feel fancy on a weeknight.

If you’ve ever had one of those days where you’re torn between eating cereal for dinner or ordering takeout, this soup is your middle ground. It’s fast, simple, and incredibly satisfying. Plus, it’s a great way to use up that wedge of Pecorino sitting in your fridge that you forgot about.

Why Pecorino Potato Soup Deserves a Spot on Your Dinner Table

Pecorino Romano, with its salty, nutty flavor, isn’t just for pasta. When paired with potatoes, it turns into a velvety soup base that’s indulgent without being over the top. Unlike Parmesan, Pecorino has a sharper edge that cuts through the richness, making it the perfect star for this dish.

But it’s not just about the cheese. This soup is:

Versatile: Dress it up with fancy garnishes or keep it simple—either way, it’s a winner.

Budget-friendly: Potatoes, stock, and Pecorino are straightforward ingredients that pack a punch without breaking the bank.

Quick to make: It comes together in about 40 minutes, so it’s ideal for busy weeknights.

Tips for the Best Pecorino Potato Soup Every Time

Here’s where we get into the nitty-gritty. Soup might seem straightforward, but these small adjustments can make a big difference:

Season gradually. Pecorino cheese is naturally salty, so taste the soup before adding extra salt. A few cracks of black pepper at the end can elevate the flavors without overpowering them.

Choose the right potatoes. Starchy potatoes like Russets or Yukon Golds work best here. They break down beautifully, giving the soup its creamy (but not cloying) texture. Waxy potatoes, like red or fingerling, won’t blend as smoothly.

Don’t skip the sauté. Taking the time to sauté the onion, celery, and garlic in butter before adding the potatoes adds depth to the soup. It’s an easy step to overlook, but trust me, it’s worth it.

Blend carefully. If you’re using a countertop blender, let the soup cool slightly before blending in batches to avoid a hot mess (literally). An immersion blender is your friend here and saves on cleanup.

Variations to Keep Things Interesting

If you’re someone who likes to play around in the kitchen, this soup is a fantastic base for experimentation. Here are a few ideas:

• Herb it up: Add a sprig of thyme or rosemary to the pot while the potatoes simmer, then remove before blending.
• Go dairy-free: Swap the heavy cream for coconut milk, and use a vegan Pecorino alternative. It’s just as luscious and flavorful.
• Add protein: Crumbled bacon or shredded rotisserie chicken are excellent mix-ins if you’re looking for something heartier.
• Spice things up: A pinch of smoked paprika or red chili flakes adds a subtle kick without overpowering the soup.

Common Questions About Pecorino Potato Soup

Can I make this soup ahead of time?

Absolutely! In fact, it tastes even better the next day as the flavors have more time to meld. Store it in an airtight container in the fridge for up to three days. Reheat gently on the stove, adding a splash of stock or cream to loosen it up if needed.

Can I freeze Pecorino Potato Soup?

Yes, but with a caveat. Dairy-based soups can sometimes separate when frozen and reheated. If you’re planning to freeze, consider leaving out the cream until you’re ready to serve. Thaw overnight in the fridge and reheat on the stove, stirring in the cream and Pecorino at the end.

What’s the best way to garnish this soup?

Toppings are where you can really shine. Crumbled bacon, chopped green onions, or even crispy fried shallots are fantastic options. Don’t forget an extra sprinkle of Pecorino for good measure.

Pairing Pecorino Potato Soup With the Right Sides

This soup is a meal on its own, but pairing it with the right side dish can make it feel even more special. Here are a few ideas:

Roasted vegetables: Brussels sprouts or carrots roasted with olive oil and garlic complement the soup beautifully.

Crusty bread: A warm baguette or sourdough loaf is perfect for dipping.

Simple salad: A crisp green salad with a lemon vinaigrette balances the richness of the soup.

Ready to give Pecorino Potato Soup a try? Head to the kitchen and start chopping! If you’ve got a wedge of Pecorino hiding in your fridge, this is its time to shine. When you make it, don’t forget to tag me on Instagram—I’d love to see your creations and hear what garnishes you chose to make it your own.

Not the soup for you? Check out a few of my other creations here!

Print Recipe

Pecorino Potato Soup

Pecorino Potato Soup with rich, savory flavors, and a smooth, cheesy finish. A comforting dish for any time of the year.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Soup

Servings: 6 people

Equipment

• Large Pot
• Immersion blender or countertop blender
• Knife
• Cutting board
• Measuring Cups
• Measuring Spoons

Ingredients

• 2 tbsp butter
• 1 medium sweet onion finely chopped
• 2-3 celery stalks finely chopped
• 2 tsp garlic minced
• 4 potatoes peeled and diced
• 4 cups chicken or vegetable stock
• 1 cup heavy cream or coconut milk for dairy-free
• 1/3 cup Pecorino cheese finely grated
• Salt and pepper to taste
• Garnish: Crumbled bacon, chopped green onion, and additional Pecorino cheese, grated

Instructions

• Sauté Aromatics:
Melt the butter in a large pot over medium heat. Add the sweet onion, celery, and garlic. Sauté until soft and fragrant, about 5-7 minutes. Be careful not to brown them too much to keep the flavors delicate.
• Add Potatoes and Stock:
Stir in the diced potatoes, then pour in the chicken or vegetable stock. Bring to a boil, then reduce to a simmer. Cover and cook until the potatoes are tender, about 15-20 minutes.
• Blend the Soup:
Use an immersion blender (or transfer to a blender in batches) to blend the soup until smooth. If you prefer a chunkier texture, leave some potato pieces intact.
• Add Cream and Pecorino:
Stir in the heavy cream and grated Pecorino cheese, allowing the cheese to melt into the soup. Taste, then season with salt and pepper as needed. Warm through gently, but do not boil.
• Serve with Garnishes:
Ladle the soup into bowls and top with crumbled bacon, chopped green onion, and a sprinkle of additional grated Pecorino cheese for a flavorful finish.

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