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A bowl of silky blended potato and cornmeal soup topped with red pepper butter.

Creamy Turkish Cornmeal and Potato Soup

A silky, blended soup featuring toasted cornmeal, potatoes, and onions. Finished with a sizzling red pepper butter for an authentic Turkish touch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 people
Course: Soup
Cuisine: Turkish
Calories: 116
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Butter
  • 3 tbsp Cornmeal
  • 1 large Onion, roughly chopped
  • 1 large Potato, peeled and diced
  • 3 cloves Garlic, minced
  • 1 tsp Black pepper
  • 1 tsp Salt
  • 7 cups Water
  • 1 tbsp Butter (for garnish)
  • 1 tsp Turkish red pepper flakes or paprika (for garnish)

Equipment

  • Deep Soup Pot: To prevent splashing during the blending process.
  • Immersion (Stick) Blender: The most important tool for achieving that signature velvet texture.
  • Fine-Mesh Strainer: (Optional) For those who want a truly professional, ultra-smooth result.
  • Small Skillet: For preparing your red pepper butter topping.

Method
 

  1. Melt the butter in a large pot. Add the cornmeal and sauté for 2-3 minutes until it smells slightly toasted and turns a golden hue.
    Sautéing cornmeal in melted butter in a pot until golden and fragrant.
  2. Add the chopped onions, diced potatoes, and garlic to the pot. Continue to sauté for another 3-5 minutes, allowing the vegetables to coat in the cornmeal butter.
    Adding diced potatoes and roughly chopped onions to the toasted cornmeal roux.
  3. Stir in the black pepper and salt.
    Stirring potatoes and onions with the cornmeal and butter mixture in a large pot.
  4. Pour in the room-temperature water. Bring the mixture to a boil over medium heat, then reduce and simmer until the potatoes are fork-tender.
    Pouring water and adding black pepper to the sautéed potato and cornmeal base.
  5. Once the vegetables are fully cooked, use an immersion blender to blend the soup until it is completely smooth and silky.
    Simmering the vegetables in water until they are tender and ready to be blended.
  6. If the soup is too thick, add a little more hot water until you reach your desired consistency and simmer for another minute.
    Using a hand immersion blender to create a smooth, velvety texture in the soup pot.
  7. In a small pan, melt a little butter and stir in the red pepper flakes until it sizzles.
    Melting butter with red pepper flakes in a small pan for the final soup garnish
  8. Ladle the soup into bowls and drizzle the sizzling red pepper oil over the top. Enjoy warm!

Video

Notes

For a smoother texture, blend half of the soup and mix it back into the pot — this keeps some chunks while creating a naturally creamy consistency without adding cream.