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Potato Onion Soup

Creamy Potato Onion Soup That Redefines Comfort Food

This delicious Potato Onion Soup captures the heart of comfort food with a creamy consistency achieved without dairy.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons Butter Substitute with olive oil or ghee for a lactose-free version.
  • 2 pieces Vidalia Onion Yellow onions can be used as a substitute.
  • 3 cloves Garlic Freshly minced garlic is preferred.
  • 4 pieces Yukon Gold Potatoes Keep skin on for added nutrients.
  • 4 cups Broth Chicken bone broth recommended; vegetable broth works for vegetarian option.
  • 1 cup Water Adjust thickness of the soup as needed during blending.
  • 0.5 cup Dry White Wine Replace with additional broth if preferred.
  • 1 teaspoon Kosher Salt Essential for seasoning.
  • 1 teaspoon Ground Pepper Essential for seasoning.
  • 1 sprig Fresh Rosemary Use more for garnish if desired.
  • 1 teaspoon Fresh Thyme Use more for garnish if desired.
  • 1 leaf Bay Leaf Remember to remove before blending.
  • 1 tablespoon Lemon Juice Fresh is best.
For the Garnish
  • 2 tablespoons Extra Virgin Olive Oil Optional; use generously for an extra touch.

Equipment

  • Dutch oven
  • Immersion blender

Method
 

Step-by-Step Instructions for Potato Onion Soup
  1. In a large Dutch oven, melt 2 tablespoons of butter and a splash of olive oil over medium heat. Add 2 sliced Vidalia onions with a pinch of salt and sauté until they turn a rich golden brown, about 30-40 minutes.
  2. Once the onions are caramelized, stir in 3 minced garlic cloves and cook for about 1 minute until fragrant.
  3. Pour in ½ cup of dry white wine to deglaze the pot, scraping up any browned bits. Allow to simmer for about 3-5 minutes.
  4. Add 4 diced Yukon gold potatoes and pour in 4 cups of broth, salt, pepper, 1 bay leaf, 1 teaspoon of fresh thyme, and 1 teaspoon of fresh rosemary. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes.
  5. Remove the bay leaf and add juice of 1 lemon. Blend the soup until smooth, adjusting consistency with water or broth.
  6. Ladle the soup into bowls, drizzling with extra virgin olive oil, and garnish with fresh herbs.

Nutrition

Serving: 1cupCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 400mgPotassium: 800mgFiber: 4gSugar: 2gVitamin C: 12mgCalcium: 30mgIron: 2mg

Notes

Enjoy leftovers for days or freeze for quick meals. Pair with a light salad or crusty bread for a complete meal.

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