Caramelized Onion And Potato Soup Recipe

I love my Potato Onion Soup Recipe that begins with thinly sliced yellow onions caramelized in olive oil and butter. The blend of garlic, a hint of thyme, and tender diced potatoes simmered in vegetable broth creates a satisfying medley of classic flavors that keeps the dish light yet rich in character.

I gotta tell you, this Caramelized Onion And Potato Soup really surprised me with how loaded it is with flavor. I started by slowly cooking 3 large yellow onions in 2 tbsp olive oil and 2 tbsp unsalted butter until they turned soft and sweet.

I then tossed in diced potatoes, a couple minced garlic cloves and a bay leaf into 4 cups of vegetable broth. Adding a dash of salt and 1/2 tsp ground black pepper balanced everything out perfectly, and I even threw in a pinch of thyme for that extra burst of aroma.

You don’t need cream to get that silky texture; just the natural starches from about 2 lbs of potatoes do the trick. Its kinda like those recipe ideas you see floating around online under names like Sweet Onion Soup Recipe or Onion Heavy Recipes.

I loved watching the transformation and I think you’ll dig how real and simple this soup tastes. Enjoy cookin and savor each spoonful!

Why I Like this Recipe

I like this recipe because first, the caramelized onions totally change the game by adding deep, sweet flavors that make every spoonful feel special.

I also love how slowly cooking the onions gives me time to really get into the cooking process, even though it takes forever sometimes, it’s worth it when the taste comes through.

Another thing is that the potatoes make the soup feel super hearty and creamy without needing any actual cream, which is pretty cool since it makes it a bit healthier too.

Lastly, I really appreciate that I can choose to blend part of the soup for a smooth texture while leaving some chunks so every bite has its own little surprise.

Ingredients

• These yellow onions provide fibre and natural sweetness when slowly caramelized.
• Olive oil gives healthy fats and helps evenly cook ingredients.
• Unsalted butter adds a rich texture and a smooth buttery taste.
• Vegetable broth offers a light, nutrient rich base full of flavor.
• Potatoes supply carbs and create a thick, hearty consistency for the soup.
• Garlic enhances taste and delivers immune boosting benefits.
• Optional thyme brings a delicate earthy aroma and gentle herbal notes.
• A bay leaf adds a subtle herbal hint that brightens up the broth.
• Every ingredient plays its part in creating a comforting and healthy soup.
• Finishing Touch: A dash of extra salt elevates all flavors and personalizes taste.

Ingredient Quantities

• 3 large yellow onions, thinly sliced
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tsp salt (plus extra to taste)
• 1/2 tsp ground black pepper
• 4 cups vegetable broth
• 2 lbs potatoes (about 3 large ones), peeled and diced
• 2 garlic cloves, minced
• 1 bay leaf
• Optional: 1 tsp fresh thyme or 1/2 tsp dried thyme

How to Make this

1. Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large pot over medium heat until the butter melts.

2. Add the 3 thinly sliced yellow onions with 1 tsp salt and cook slowly, stirring often, until they turn golden and caramelized (this can take about 30-35 minutes).

3. Once the onions are nicely browned, stir in 2 minced garlic cloves and cook for a minute more.

4. Add the 2 lbs diced potatoes, 4 cups of vegetable broth, 1 bay leaf, and 1/2 tsp ground black pepper.

5. If you’re using thyme, toss in 1 tsp of fresh thyme or 1/2 tsp of dried thyme right now.

6. Increase the heat and bring the mixture to a simmer, then reduce to medium-low.

7. Let the soup simmer until the potatoes are tender, which should take around 15-20 minutes.

8. Carefully remove the bay leaf from the pot.

9. Use an immersion blender to partially blend the soup if you want it creamier, or leave some chunks for texture.

10. Taste the soup and add extra salt or pepper if needed before serving hot. Enjoy!

Equipment Needed

1. A large pot – you’ll need it for cooking the onions and simmering the vegetables
2. A stove – essential to heat the pot on medium heat
3. A chef’s knife – for slicing the onions and dicing the potatoes
4. A cutting board – to safely chop the onions, potatoes, and garlic
5. Measuring spoons – to measure out the olive oil, butter, salt, and spices
6. A wooden spoon – for stirring and preventing the onions from sticking or burning
7. An immersion blender – to partially blend the soup and create that creamy texture if needed
8. A ladle – useful for serving the soup once it is ready

FAQ

Caramelized Onion And Potato Soup Recipe Substitutions and Variations

• Olive oil: You can use canola oil or any other vegetable oil if you dont have olive oil on hand.
• Unsalted butter: Salted butter is a good replacement, just cut down on the extra salt later. Margarine or even coconut oil can work too.
• Vegetable broth: If you dont have vegetable broth, chicken broth works fine unless you need a veggie version. You also could use water with a bouillon cube.
• Bay leaf: If you’re out of bay leaves, a pinch of dried rosemary can stand in for it, but it will change the flavor a bit.

Pro Tips

1. When you’re caramelizin the onions, don’t rush it. Lower the heat and stir ’em often so they really get golden and sweet instead of burning on the bottom.
2. If you like your soup to have a mix of textures, only blend part of it with the immersion blender. That way you keep some chunks that give great bite.
3. Taste as you go, especially after simmerin the potatoes. A little extra salt or even a pinch of extra pepper at the end can really bring out all the flavors.