Nourishing Potato Onion Soup Recipe

Introduction

Rustic and comforting, this Nourishing Potato Onion Soup coats soft caramelized onions with creamy potatoes and a bright lemon finish. It comes together in one pot for easy weeknight supper or a cozy weekend lunch.

Ingredients

• 2 tbsp butter
• 1 large vidalia onion, thinly sliced into 1/4″ slices (about 2.5–3 cups)
• 2 cloves garlic, minced
• 24 oz Yukon Gold potatoes, diced into 1″ cubes (about 4 heaping cups)
• 4 cups broth (chicken bone broth preferred, but any broth works)
• 1–2 cups water
• ¼ cup dry white wine (or additional broth)
• 1 tsp kosher salt
• 1 tsp ground pepper
• 1 sprig fresh rosemary (plus more for garnish)
• 1 sprig fresh thyme (plus more for garnish)
• 1 bay leaf
• 1 tbsp fresh lemon juice
• 4 tbsp extra virgin olive oil (for garnish, optional)

Instructions

1. Step 1: Heat a dutch oven over medium heat; add the butter and oil and heat until the butter melts and foams. Add the onions, season with a pinch of salt, then toss to coat in the fat.
2. Step 2: Saute the onions, stirring every 5 minutes or so, until they soften, then brown, then caramelize. If the pot gets too dry and the onions start to burn or stick, add a tablespoon of water or broth to deglaze and keep the onions moist. You may add up to ¼ cup of liquid during caramelization. The onions are done when they are uniformly deep, golden brown.
3. Step 3: Add the garlic and saute, stirring continuously, until fragrant, about 1 minute.
4. Step 4: Deglaze the pot with the wine, stirring and scraping up browned bits. Cook until the wine is mostly absorbed, 3–5 minutes.
5. Step 5: Add the potatoes, broth, salt, and pepper, then give everything a good stir. Top with the fresh rosemary, thyme, and bay leaf. Increase the heat to high and bring to a boil. Reduce to low and simmer until the potatoes are cooked through, about 20 minutes.
6. Step 6: Fish out the herb stems and bay leaf, then add the lemon juice. Blend right in the pot with an immersion blender until smooth, or carefully transfer to a blender and blend until smooth in batches. Add additional water to thin as needed. Once smooth, taste and adjust seasoning with salt, pepper, and/or lemon juice.
7. Step 7: Ladle the soup into bowls. Drizzle with olive oil and garnish with fresh herbs to taste, and serve right away.

Tips & Variations

• For a dairy-free version, use olive oil only and skip the butter.
• Adjust thickness by adding more water or broth after blending to reach your preferred consistency.
• Finish with a squeeze of lemon or a pinch of zest for extra brightness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently on the stove or in a microwave, adding a splash of water or broth if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this vegan?

Yes. Use olive oil instead of butter and a plant-based broth. The flavor remains rich from the onions and aromatics.

Can I freeze leftovers?

Yes, but the texture may change slightly after freezing and thawing. Reheat gently and add a little water or broth to loosen if needed.

Nourishing Potato Onion Soup Recipe

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★★★★★

4.9 from 108 reviews

Nourishing potato onion soup that builds deep flavor from caramelized onions, a splash of dry white wine, and a silky blend of Yukon Gold potatoes. Finished with a touch of lemon and a drizzle of olive oil, this comforting stovetop soup is elegant enough for weeknights and hearty enough for weekend gatherings.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Base ingredients

• 2 tbsp butter
• 1 large vidalia onion, thinly sliced into 1/4″ slices (2.5 – 3 cups)
• 2 cloves garlic, minced

Potatoes and liquids

• 24 oz Yukon Gold potatoes, diced into 1″ cubes (about 4 heaping cups)
• 4 cups broth (chicken bone broth preferred, or any broth)
• 1–2 cups water
• ¼ cup dry white wine (or additional broth)

Seasoning and aromatics

• 1 tsp kosher salt
• 1 tsp ground pepper
• 1 sprig fresh rosemary
• 1 sprig fresh thyme
• 1 bay leaf
• 1 tbsp fresh lemon juice

Finish and garnish

• 4 tbsp extra virgin olive oil (for garnish, optional)

Instructions

1. Prepare the aromatics: Heat a Dutch oven over medium heat. Add the butter and oil; once the butter melts and foams, add the sliced onions and a pinch of salt, tossing to coat in the fat.
2. Caramelize the onions: Saute the onions, stirring every 5 minutes, until they become soft, then brown and caramelize. If the pot dries out or onions start to burn, deglaze with a tablespoon of water or broth to keep moisture and continue cooking until deep golden brown.
3. Add garlic: Stir in minced garlic and sauté until fragrant, about 1 minute.
4. Deglaze with wine: Pour in the wine, scraping up browned bits. Cook until the wine is mostly absorbed, 3–5 minutes.
5. Add potatoes and liquids: Add diced potatoes, broth, salt, and pepper. Stir, then tuck in rosemary, thyme, and bay leaf. Increase heat to high to bring to a boil.
6. Simmer: Reduce heat to low and simmer until potatoes are tender, about 20 minutes.
7. Blend: Remove herbs and bay leaf. Add lemon juice. Use an immersion blender to blend until smooth in the pot, or transfer to a blender in batches. Add water to thin as needed. Season to taste with salt, pepper, and lemon juice.
8. Serve: Ladle into bowls, drizzle with olive oil and add fresh herbs to taste. Serve immediately.

Notes

• Note 1: You can use salted butter; adjust added salt accordingly.
• Note 2: For a creamier texture, blend until very smooth and whisk in a little extra broth after blending.
• Note 3: If not serving immediately, store cooled soup in the fridge up to 3 days or freeze for up to 2 months.

Keywords: potato soup, onion soup, caramelized onion, Yukon Gold, creamy soup, stovetop soup