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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/nourishing-potato-onion-soup-recipe/