Go Back
Potato And 0nion Soup Recipe

Potato And 0nion Soup Recipe - Gourmet And Food

As a registered dietitian and a passionate food blogger, I find joy in transforming simple ingredients into something truly comforting. Today, I’d love to share a potato and onion soup recipe that feels like a warm hug on a chilly day. 
It’s a dish that resonates with nostalgia, warm kitchens, and the smell of onions caramelizing on the stove. Using just a handful of easily accessible ingredients, this soup is not only nourishing, but it has the power to transport you back to simpler times each time you take a spoonful.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4
Course: Appetizer
Cuisine: French
Calories: 412
Ingredients Method Notes

Ingredients
  

  • 1 large Vidalia onion, finely sliced into ¼-inch rings 2.5 – 3 cups sliced
  • 2 cloves garlic, finely chopped
  • 2 tablespoons unsalted butter
  • 24 oz Yukon Gold potatoes, cut into 1-inch cubes 4 generous cups
  • 4 cups chicken broth bone broth preferred, but any variety works wonderfully
  • 1 to 2 cups filtered water
  • 1/4 cup dry white wine or additional chicken broth
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 sprig fresh rosemary, plus additional for garnish
  • 1 sprig fresh thyme, plus extra for garnish
  • 1 bay leaf
  • 1 tablespoon freshly squeezed lemon juice
  • 4 tablespoons high-quality extra virgin olive oil, for drizzling, optional
  • 1/2 tablespoon smoked paprika
  • 1 tablespoon capers, rinsed and drained

Method
 

Step 1: Sauté the Onions and Garlic
  1. In a large pot, melt the butter over medium heat. Once melted, add the finely sliced Vidalia onion. Sauté for about 10 minutes, stirring occasionally, until the onions are soft and translucent. It’s crucial to keep the heat moderate; rushing this step may cause the onions to brown instead of caramelizing gently.
    Next, toss in the chopped garlic and give it a stir. Cook for an additional 2 minutes until fragrant. The smell at this point? Absolutely inviting!
Step 2: Add the Potatoes
  1. Once your onions and garlic are ready, it’s time to introduce the star of the show: the potatoes. Add the 1-inch cubed Yukon Gold potatoes to the pot, stirring to coat them with the buttery onion mixture.
Step 3: Pour in Broth, Wine, and Water
  1. Now, it’s time to add some liquid gold. Pour in the chicken broth, dry white wine (or more broth if you'd prefer), and enough filtered water to cover the potatoes fully. It should feel like a warm embrace as the liquid interacts with the vegetables.
Step 4: Season and Simmer
  1. Season your mixture with salt, black pepper, smoked paprika, bay leaf, rosemary, and thyme. Bring everything to a gentle boil and then reduce the heat. Allow the soup to simmer uncovered for about 20-25 minutes, or until the potatoes are fork-tender.
Step 5: Blend for Creaminess
  1. Once the potatoes are soft, remove the bay leaf, rosemary, and thyme sprigs. Using a blender, immersion blender, or food processor, puree the soup until creamy. You can blend to your desired smoothness; if you like some texture, leave a few chunks of potatoes.
Step 6: Final Touches
  1. Return the soup to low heat and stir in the fresh lemon juice and capers. This step brightens the flavors and adds an exciting twist.
Step 7: Serve and Garnish
  1. Ladle the soup into bowls and, if desired, drizzle with high-quality extra virgin olive oil and garnish with a sprig of fresh rosemary or thyme.

Notes

  • Use quality broth:
    A rich chicken or vegetable bone broth adds remarkable depth. Homemade broth can take the flavor to another level.
  • Choose the right potatoes:
    Yukon Gold potatoes are creamy, but Russets can work for a fluffier texture. Avoid waxy varieties; they won’t yield the same creaminess.
  • Don’t rush caramelization:
    Take your time with the onions. Caramelizing them slowly brings out their natural sweetness, crucial for flavor development.
  • Experiment with herbs or spices:
    Feel free to enhance the flavor with herbs like dill or chives. A pinch of red pepper flakes adds a subtle heat.
  • Make it ahead:
  • This soup tastes even better the next day! Store it in the fridge and reheat.