potato and onion soup recipe

Written BySheba G Updated On
potato and onion soup recipe
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The Best potato and onion soup recipe

I’m so excited to share this potato and onion soup recipe with you all. This recipe has been a staple in our household for years, and I just can’t get enough of it. It’s one of those dishes that never fails to hit the spot, whether I’m serving it up for a weeknight dinner or a special occasion.

My kids love it when I make it for them, and they always ask for seconds (and sometimes even thirds!) As for me, I love the simplicity of this recipe – it’s easy to make, uses ingredients that are readily available, and is just so comforting on a cold day. Plus, it’s packed with nutrients from the potatoes and onions, making it a great option for a healthy meal.

The best part? It’s incredibly versatile – you can customize it to your taste with add-ins like garlic, herbs, or even some diced bacon. My family loves it when I serve it with some crusty bread on the side for dipping into the broth.

It’s just one of those recipes that never gets old. In fact, I’ve lost count of how many times I’ve made this soup over the years – but every time, without fail, my family devours it in minutes! So if you’re looking for a tried-and-true recipe that will become a staple in your household too, then look no further!

This potato and onion soup is sure to please even the pickiest eaters in your family.

Potato and Onion Soup

Potato and Onion Soup

4.6 from 805 votes

A comforting and creamy soup made with simple ingredients. The sweetness of caramelized onions pairs perfectly with tender potatoes.

Prep Time15 mins
Cook Time35 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Soup

2 tablespoons unsalted butter
3 large yellow onions, thinly sliced
1 teaspoon salt
1/2 teaspoon black pepper
4 cups low-sodium vegetable broth
2 pounds Yukon Gold potatoes, peeled and diced into 1-inch cubes
1/2 cup heavy cream
2 tablespoons fresh chives, chopped, for garnish

👨‍🍳Directions

1Melt the butter in a large pot over medium heat.
2Add the sliced onions, salt, and pepper, and cook, stirring occasionally, for about 20 minutes until the onions are deeply golden and caramelized.
3The onions should be soft and reduced significantly in volume.
4Pour the vegetable broth into the pot with the caramelized onions and bring the mixture to a boil over high heat.
5Add the diced potatoes, then reduce the heat to medium-low, cover the pot, and simmer for 15 to 20 minutes until the potatoes are fork-tender and easily pierced with a knife.
6Remove the pot from the heat and use an immersion blender to puree the soup until completely smooth.
7Alternatively, carefully transfer the soup in batches to a standard blender, blend until smooth, and return to the pot.
8Stir in the heavy cream over low heat until fully incorporated and the soup is heated through, about 2 minutes.
9Do not let the soup boil after adding the cream.
10Ladle the soup into bowls and garnish with fresh chives before serving.

🔧Equipment

Large pot or Dutch oven
Wooden spoon
Immersion blender or standard blender
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 55mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 8g🥩Protein: 6g

📝Notes

For a vegan version, substitute the butter with olive oil and the heavy cream with full-fat coconut milk. The soup can be stored in an airtight container in the refrigerator for up to 4 days.

Watch Video Of How Potato and Onion Soup Works

One of my favorite things about this potato and onion soup recipe is how well it reheats – it’s just as good (if not better!) after being refrigerated overnight and reheated the next day.

And don’t even get me started on how well it freezes! If you’re planning a big gathering or party soon (or even just want some leftovers for later), consider making a double batch of this recipe – trust me when I say everyone will love it.

❓ Frequently Asked Questions About Potato and Onion Soup

Q: What type of potatoes should I use for this recipe?

A: For this potato and onion soup recipe, I recommend using high-starch potatoes such as Russet or Idaho. They will yield a thicker, more robust broth that’s perfect for dipping bread into.

Q: Can I use yellow onions instead of white onions?

A: While you can use yellow onions if that’s what you have on hand, keep in mind that they will give your soup a slightly sweeter flavor than white onions would.

Q: Do I need to peel the potatoes before chopping them?

A: No, you don’t need to peel the potatoes before chopping them. In fact, leaving the skins on will help retain more nutrients and give your soup a lovely texture.

Q: How long does this soup take to make?

A: This potato and onion soup recipe comes together quickly – about 30 minutes from start to finish! Just be sure to chop those onions finely so they cook down nicely.

Q: Can I make this soup ahead of time?

A: Yes, you can definitely make this potato and onion soup ahead of time – just store it in an airtight container in the fridge for up to 3 days or freeze it for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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