Caramelized Onion And Potato Soup Recipe

I prepared a hearty Potato Onion Soup Recipe featuring thinly sliced yellow onions and diced potatoes mingled with minced garlic, thyme, and a bay leaf simmering in savory broth. The caramelized onions and rich butter with olive oil combine to offer a unique blend of flavors that intrigue the palate.

I’m excited to share one of my most talked-about recipes, Caramelized Onion And Potato Soup. I know it sounds simple but trust me the process transforms everyday ingredients like 4 large yellow onions, thinly sliced, and 2 lbs of diced potatoes into something extraordinary.

You start by slowly caramelizing the onions in 2 tbsp of unsalted butter and 1 tbsp olive oil until they become deeply sweet and savory. Then, add in 3 cloves garlic, minced carefully, along with 4 cups of chicken or vegetable broth, a bay leaf, and 1/2 tsp of dried thyme.

Season it to taste with salt and freshly ground black pepper. This recipe reminds me a bit of some popular soup recipes like Potato Green Onion Soup and even a few Sweet Onion Soup versions, yet it stands out because it’s rich and hearty without any cream.

I love that it challenges you to appreciate real flavors through patient cooking. Enjoy the process and dive right in!

Why I Like this Recipe

I really love how the caramelized onions give the soup such a sweet and deep flavor, and the process of slowly cooking them makes the whole thing feel special. I also enjoy how easy it is to adjust the seasoning as you go, letting me add a bit more salt or pepper if I need to. The mix of textures from the soft, simmered potatoes and the creamy blended part makes every spoonful interesting to me. Plus, the whole recipe feels super comforting and reminds me of cozy family dinners even when I’m cooking it on my own.

Ingredients

• Large yellow onions provide natural sweetness, fiber, and a deep, rich caramelized flavor.
• Potatoes deliver hearty carbohydrates, fiber, and a starchy texture that fills you up.
• Garlic adds a punchy, aromatic taste with some vitamin C and antioxidants.
• Unsalted butter infuses creaminess and richness while balancing savory and sweet flavors.
• Olive oil brings heart-healthy fats and a subtle fruitiness that lifts the soup.
• Bay leaf lends a mild herbal note that deepens the soup’s layered, savory taste.
• Dried thyme adds earthiness and warmth to round out the comforting profile.

Ingredient Quantities

• 4 large yellow onions, thinly sliced
• 2 lbs potatoes, peeled and diced into 1-inch cubes
• 3 cloves garlic, minced
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 4 cups chicken or vegetable broth
• 1 bay leaf
• 1/2 tsp dried thyme
• Salt to taste
• Freshly ground black pepper to taste

How to Make this

1. Heat the butter and olive oil in a large pot over medium-low heat until the butter is melted.

2. Add the thinly sliced onions. Stir them occasionally and cook on a low heat for about 30 minutes until they are nice and caramelized.

3. Mix in the minced garlic and let it cook for another 1-2 minutes, being careful not to let it burn.

4. Toss in the diced potatoes so they get a coat of the buttery, oniony goodness.

5. Pour in the chicken or vegetable broth and add the bay leaf, dried thyme, salt and pepper.

6. Bring the mixture to a gentle boil before reducing the heat to simmer.

7. Let it simmer for about 20-25 minutes or until the potatoes are soft.

8. Take out the bay leaf once the potatoes are tender and the flavors are mixed.

9. For a creamier texture without using cream, blend about half of the soup using an immersion blender then mix it back in.

10. Taste the soup and adjust salt and pepper if needed, then serve hot and enjoy!

Equipment Needed

1. Large pot – for heating the butter, olive oil, and simmering all the ingredients together
2. Knife – for slicing the onions, dicing the potatoes, and mincing the garlic
3. Cutting board – for prepping the fruits and vegetables safely
4. Measuring spoons – to measure the butter, olive oil, and the dried thyme
5. Measuring cup – to measure the chicken or vegetable broth accurately
6. Stirring spoon – for stirring the onions and later mixing the soup after blending
7. Immersion blender – to blend half of the soup for a creamier texture
8. Ladle – to serve the soup once its ready

FAQ

Caramelized Onion And Potato Soup Recipe Substitutions and Variations

• Yellow onions: Try using red onions for a sweeter, more delicate flavor
• Potatoes: You can substitute with sweet potatoes for a unique twist and extra natural sweetness
• Unsalted butter: Use unsalted margarine or even coconut oil if you’re looking for a dairy-free option
• Chicken or vegetable broth: If you have leftover homemade broth, its a great alternative that packs more flavor
• Dried thyme: You might swap in a pinch of rosemary for a slightly earthier taste

Pro Tips

1. Slow cookin the onions over low heat is key, so don’t rush it. Let them caramelize real good. That’s what gives the soup its deep, sweet flavor.

2. When blendin part of the soup for a creamier texture, be sure to leave some chunks so its not totally smooth. It keeps a nice contrast in every spoonful.

3. Taste as you go with the salt and pepper. It might change a bit dependin on your broth, so adjust gradually till you get it right.

4. If you like a little extra kick, try tossin in a smidge more garlic or sprinkle some fresh herbs right at the end. It adds a bonus layer of flavor without overpowerin the rest.