Nourishing Potato Onion Soup (Print)
Buttery caramelized onions blend with tender potatoes in this luxuriously smooth, dairy-optional comfort food for chilly evenings.
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons butter
02 -
1 large Vidalia onion, thinly sliced into ¼" slices (2.5-3 cups)
03 -
2 cloves garlic, minced
04 -
24 oz (680g) Yukon gold potatoes, diced into 1" cubes (4 heaping cups)
05 -
4 cups chicken bone broth (or any broth)
06 -
1-2 cups water
07 -
¼ cup dry white wine (or additional broth)
08 -
1 teaspoon kosher salt
09 -
1 teaspoon ground pepper
10 -
1 sprig fresh rosemary, plus more for garnish
11 -
1 sprig fresh thyme, plus more for garnish
12 -
1 bay leaf
13 -
1 tablespoon fresh lemon juice
14 -
4 tablespoons extra virgin olive oil, for garnish (optional)
# Directions:
01 -
Heat a dutch oven over medium heat. Add the butter and heat until it melts then foams. Add the onions, season with a pinch of salt, then toss to coat in the fat. Sauté the onions, stirring every 5 minutes, until they soften, brown, and caramelize. If the pot gets too dry and onions start to burn or stick, add a tablespoon of water or broth to deglaze the pan. You may add up to ¼ cup of liquid during the caramelization process. The onions are done when uniformly deep golden brown.
02 -
Add the garlic and sauté, stirring continuously, until fragrant, about 1 minute. Deglaze the pot with wine, stirring and scraping any browned bits. Cook until the wine is mostly absorbed, 3-5 minutes.
03 -
Add the potatoes, broth, salt, and pepper, then stir thoroughly. Top with fresh rosemary, thyme, and bay leaf. Increase heat to high and bring liquid to a boil. Reduce to low and simmer until potatoes are cooked through, about 20 minutes.
04 -
Remove herb stems and bay leaf, then add lemon juice. Blend in the pot with an immersion blender until smooth, or carefully transfer to a blender in batches. Add additional water to thin as needed. Taste and adjust seasoning with salt, pepper, and/or lemon juice until flavors are balanced.
05 -
Ladle soup into bowls. Drizzle with olive oil and garnish with fresh herbs to taste.
# Notes:
01 -
For lactose-intolerant individuals, use ghee, olive oil, or vegan butter instead of dairy butter.
02 -
Potato skins can remain on, especially when using new/baby potatoes. Just scrub well before chopping.
03 -
Consider garnishing with a dollop of heavy cream or sour cream for richness, or skip garnish entirely for a simpler presentation.