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Creamy Potato Onion Soup
Yield: 6 servings 1x
Prep: 5 minutesCook: 1 hourTotal: 1 hour 5 minutes
Potatoes are delicious in every form, including this Creamy Potato Onion Soup. Customize this smooth cozy soup for vegetarian diets, or use chicken broth and top with bacon bits for a rich winter meal. It’s truly a one-pot wonder!
Units:
Scale:
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium yellow onions, finely sliced
- 1/2 teaspoon fine sea salt or kosher salt, plus more to taste
- 3 cloves garlic, minced
- 2 sprigs fresh thyme, stems removed and leaves chopped
- 1 tablespoon all-purpose flour
- 5 cups low-sodium chicken broth (or veggie broth)
- 4 medium russet potatoes, peeled and cut into chunks
- 1/4 cup heavy cream or half and half (or dairy-free alternative)
- fresh ground black pepper, to taste
- optional toppings: homemade bacon bits, crackers, chopped chives, freshly shredded cheddar cheese
Instructions
- Cook the onions: Warm the butter (2 tablespoons) and olive oil (1 tablespoon) in a large heavy-bottomed cooking pot over medium heat. Once the butter is frothy, add the onions (2, finely sliced) and salt (1/2 teaspoon). Cook gently for about 25 minutes, stirring occasionally, until the onions are soft and just starting to turn golden on the edges. Be sure to keep a close eye on them to prevent any burning towards the end of cooking time. Turn down the heat a bit if needed.
- Note: You can use this time to peel and cut potatoes to save on prep time. Be sure to have the onions, garlic, and thyme prepped before starting.
- Add aromatics: Make a small well in the center of the cooked onions and add the garlic (3 cloves, minced) and thyme (2 sprigs, stems removed and leaves chopped). Cook everything for 5 more minutes over low heat, stirring occasionally.
- Add thickener: Sprinkle the flour (1 tablespoon) over the cooked onions and then stir until the flour is absorbed. Let the thickened onion mixture cook for 1-2 more minutes.
- Simmer: Add the chicken broth (5 cups), potatoes (4 medium, peeled and cut into chunks) and some black pepper if desired. Increase the heat to bring the pot to the boil, then reduce the temperature to medium low. Let it simmer for 20 minutes, or until the potatoes are fork tender and fall apart when pierced.
- Blend & season: Turn the heat off and move the pot from the stove to a heat-safe trivet. Use an immersion blender (stick blender) to blend the soup until it’s completely smooth. Move the pot back to the warm stove, but leave the burner off. Stir in the cream (1/4 cup). Give it a taste and add more salt and pepper if you’d like (I add another 1/2 teaspoon salt and 1/4 teaspoon pepper).
- Serve & store: Serve in bowls with your favorite toppings – I recommend homemade bacon bits, chopped chives, and freshly shredded cheddar cheese if I want it a little richer. Store leftovers in an airtight container in the fridge for up to 4 days.
Notes
Vegetarian/vegan versions: For a vegetarian version, swap the chicken broth for veggie broth. For a vegan version, swap the chicken broth for veggie broth, use vegan butter or all oil instead of butter, and skip the cream or use a dairy-free version such as Nutpods.
Homemade bacon bits: You can use store-bought or homemade bacon bits, which can be made up to 48 hours ahead of time and stored in the fridge.
Nutrition information estimated with My Fitness Pal, and does not include any toppings.
Nutrition Information
- Serving Size: ~1 3/4 cups
- Calories: 222
- Fat: 11g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 7g
Find it online: https://projectmealplan.com/creamy-potato-onion-soup/