Caramelized Onion Mashed Potato Soup
Dive into a bowl of pure comfort with this Caramelized Onion Mashed Potato Soup, a cozy blend of creamy mashed potatoes and deeply flavorful caramelized onions. Perfect for chilly days, this hearty soup achieves its rich taste by slow-cooking onions to golden perfection before combining them with buttery Russet potatoes, fragrant garlic, and a splash of heavy cream. Fresh thyme and a hint of black pepper elevate the flavors, while optional toppings like sharp cheddar cheese and fresh chives add a gourmet touch. Ready in under an hour, this luxurious soup is a satisfying way to turn simple pantry staples into a restaurant-worthy dish. Whether served as a main course or alongside crusty bread, it’s comfort food at its finest!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 3 large Yellow onions
- 3 tablespoons Unsalted butter
- 1 tablespoon Olive oil
- 3 cloves Garlic
- 4 medium Russet potatoes
- 4 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 0.5 cup Sour cream
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1.5 teaspoons Fresh thyme leaves
- 0.5 cup Cheddar cheese (optional, for topping)
- 2 tablespoons Chopped chives (optional, for garnish)
Instructions
Peel and thinly slice the yellow onions.
In a large pot or Dutch oven, heat 2 tablespoons of butter and 1 tablespoon of olive oil over medium heat. Add the sliced onions and a pinch of salt.
Cook the onions, stirring frequently, for 25-30 minutes until they are golden brown and caramelized. Reduce the heat if they start to cook too quickly. Once caramelized, remove half of the onions and set them aside for topping later.
Mince the garlic cloves and add them to the pot with the remaining onions. Cook for 1-2 minutes until fragrant.
Peel and dice the potatoes into uniform chunks. Add the potatoes to the pot along with the chicken or vegetable stock and fresh thyme leaves.
Bring the mixture to a boil, then reduce to a simmer. Cover the pot and cook for 15-20 minutes, or until the potatoes are fork-tender.
Remove the pot from heat and use an immersion blender to puree the soup until smooth. If you prefer a chunkier texture, blend only part of the soup and leave some potatoes intact.
Stir in the heavy cream, sour cream, remaining butter, salt, and black pepper. Adjust seasonings to taste.
Simmer the soup for an additional 5 minutes over low heat to meld the flavors.
To serve, ladle the soup into bowls and top each serving with the reserved caramelized onions, shredded cheddar cheese, and chopped chives, if desired.
Nutrition Facts
Calories |
654 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 1973 mg | 86% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 9.7 g | ||
| Protein | 12.3 g | 25% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1148 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
