Potato Onion Soup
Cozy up with a bowl of this creamy, comforting Potato Onion Soup, a simple yet flavorful recipe perfect for chilly days. Made with hearty potatoes, sweet caramelized yellow onions, and a hint of garlic, this soup is simmered to perfection in a fragrant blend of vegetable broth, thyme, and a touch of cream. The velvety texture is achieved by blending the cooked ingredients, creating a luscious consistency that’s both satisfying and indulgent. Finished with a sprinkle of fresh parsley for a pop of color, this one-pot wonder is incredibly easy to prepare and comes together in under an hour. Whether served as a starter or paired with crusty bread for a light dinner, this classic homemade soup is sure to become a family favorite. Perfect for fans of creamy soups and vegetarian comfort food, it’s a must-try recipe loaded with wholesome, pantry-friendly ingredients!
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Recipe Information
Ingredients
- 4 medium Potatoes
- 2 medium Yellow onions
- 3 pieces Garlic cloves
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 4 cups Vegetable broth
- 1 cup Milk or cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Thyme (fresh or dried)
- 1 piece Bay leaf
- 2 tablespoons Chopped fresh parsley (optional, for garnish)
Instructions
Peel and chop the potatoes into 1-inch cubes. Set aside.
Peel and roughly slice the onions. Mince the garlic cloves.
In a large pot, heat the butter and olive oil over medium heat until the butter is melted.
Add the sliced onions and cook for 5-7 minutes, stirring occasionally, until softened and slightly golden.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the cubed potatoes, thyme, bay leaf, salt, and black pepper to the pot. Stir to combine.
Pour in the vegetable broth and bring the mixture to a boil.
Once boiling, reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender when pierced with a fork.
Remove the bay leaf from the soup.
Use an immersion blender to puree the soup directly in the pot, or carefully transfer it to a blender and process until smooth. Be cautious with hot liquid.
Return the soup to the pot (if using a blender) and stir in the milk or cream. Heat gently over low heat, but do not boil.
Taste the soup and adjust seasoning with additional salt and pepper if needed.
Ladle the soup into bowls and garnish with chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1690 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.5 g | 70% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 4932 mg | 214% | |
| Total Carbohydrate | 264.2 g | 96% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 45.0 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 604 mg | 46% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 6682 mg | 142% | |
*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.
