potato and onion soup recipe

Written ByJenny Smyth Posted on
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The Best potato and onion soup recipe

I’m so excited to share with you my family’s favorite potato and onion soup recipe. This hearty soup is a staple in our household, especially during the colder months. It’s a comforting dish that’s perfect for a weeknight dinner or a special occasion.

The best part? It’s incredibly easy to make and can be customized to suit your taste preferences. This recipe has its roots in European cuisine, where potatoes and onions are staples in many dishes.

The combination of these two ingredients creates a rich and creamy broth that’s simply divine. I love how the sweetness of the onions balances out the earthiness of the potatoes, making each spoonful a delight. As a busy mom, I appreciate how quickly this soup comes together.

Simply sauté the onions and garlic, add in some diced potatoes, broth, and herbs, and let it simmer until the flavors meld together. It’s a great way to use up any leftover vegetables or herbs you might have on hand. My kids adore this soup, and it’s one of their favorite meals.

They love how it’s both filling and flavorful, making it perfect for a chilly evening when we’re all feeling hungry. And as an added bonus, it’s also packed with nutrients from the potatoes and onions. So if you’re looking for a simple yet satisfying soup recipe that’s sure to please even the pickiest eaters, look no further!

This potato and onion soup is sure to become a staple in your household just like it has in mine.

Creamy Potato and Onion Soup

4.6 from 1716 votes

This hearty potato and onion soup is a comforting classic, perfect for a chilly day. The sweetness of caramelized onions blends beautifully with creamy potatoes for a rich, satisfying flavor.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Main Ingredients

3 tablespoons unsalted butter
2 large yellow onions, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
4 cloves garlic, minced
6 cups Yukon Gold potatoes, peeled and diced into 1/2-inch cubes
4 cups low-sodium chicken or vegetable broth
1 cup whole milk
1/2 cup heavy cream
1 bay leaf
1/4 teaspoon dried thyme
Chopped fresh chives for garnish

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the sliced onions, salt, and pepper, stirring to coat.
3Cook for 15 minutes, stirring occasionally, until the onions are deeply golden and caramelized.
4Add the minced garlic to the pot and cook for 1 minute until fragrant, stirring constantly.
5Pour in the diced potatoes, broth, bay leaf, and dried thyme, then bring the mixture to a boil over high heat.
6Reduce the heat to low and simmer the soup for 15 minutes, or until the potatoes are tender when pierced with a fork.
7Remove the bay leaf from the pot.
8Use an immersion blender directly in the pot to puree the soup until smooth and creamy.
9Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth, then return to the pot.
10Stir in the milk and heavy cream over low heat until the soup is heated through, about 2 minutes.
11Do not let it boil.
12Taste and adjust seasoning with additional salt and pepper if needed.
13Ladle the soup into bowls and garnish with chopped fresh chives.
14Serve hot with crusty bread or croutons on the side.

🔧Equipment

Large heavy-bottomed pot or Dutch oven
Wooden spoon
Chef’s knife
Cutting board
Measuring cups and spoons
Immersion blender or countertop blender
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 720mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 8g

📝Notes

For a vegan version, substitute butter with olive oil, use vegetable broth, and replace milk and cream with unsweetened almond milk and coconut cream. For a chunkier texture, reserve one cup of cooked potatoes before blending and stir them back in after pureeing.

Watch Video Of How Creamy Potato and Onion Soup Works

This potato and onion soup is one of those recipes I turn to again and again. It is easy to make, uses basic ingredients, and always turns out delicious.

I love that I can make a big batch on the weekend and have lunches ready for the week. When it comes to serving, this soup is very flexible.

I often top it with a sprinkle of fresh chives, a drizzle of olive oil, or a few croutons for crunch. It pairs well with a grilled cheese sandwich or a simple side salad.

For family gatherings, I set out bowls of toppings like shredded cheese, bacon bits, and sour cream so everyone can customize their bowl. It is a crowd pleaser every time.

❓ Frequently Asked Questions About Creamy Potato and Onion Soup

Q: What type of potatoes are best for this recipe?

For this recipe, I recommend using high-starch potatoes like Russet or Idaho. These varieties will yield a lighter texture and help to create a more velvety broth.

Q: Can I use other types of onions?

Yes, you can use other types of onions like yellow or red onions if you prefer. However, keep in mind that they may change the flavor profile slightly.

Q: How long does this soup keep in the fridge?

This soup will keep in the fridge for up to 3 days. You can store it in an airtight container and reheat it when you’re ready.

Q: Can I make this soup ahead of time?

Yes, you can make this soup ahead of time by cooking the potatoes and onions until they’re tender, then refrigerating or freezing it until you’re ready to serve.

Q: What if I don’t have any chicken broth?

You can substitute beef or vegetable broth if you don’t have chicken broth on hand.

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