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Nourishing Potato Onion Soup Recipe

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This Nourishing Potato Onion Soup is a comforting and hearty meal featuring caramelized Vidalia onions, creamy Yukon Gold potatoes, and aromatic herbs. Simmered in rich chicken bone broth and finished with a touch of fresh lemon juice, this smooth and flavorful soup is perfect for a cozy lunch or dinner.

Ingredients

Main Ingredients

  • 2 tbsp butter
  • 1 large Vidalia onion, thinly sliced into 1/4-inch slices (2 1/2–3 cups sliced)
  • 2 cloves garlic, minced
  • 24 oz Yukon Gold potatoes, diced into 1-inch cubes (4 heaping cups)
  • 4 cups broth (chicken bone broth preferred, but any broth works well)
  • 1–2 cups water
  • 1/4 cup additional broth
  • 1 tsp kosher salt
  • 1 tsp ground black 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. Caramelize the Onions: Heat a Dutch oven over medium heat and melt the butter until foaming. Add the sliced onions, season with a pinch of salt, and toss to coat. Cook the onions, stirring every 5 minutes, until they are soft, brown, and uniformly deep golden brown. Add water or broth as needed to prevent sticking and keep the onions moist, up to 1/4 cup.
  2. Add the Garlic: Stir in the minced garlic and sauté continuously for about 1 minute until fragrant, making sure not to burn it.
  3. Deglaze the Pot: Pour in 1/4 cup broth, stirring and scraping up any browned bits from the bottom of the pot. Cook for 3–5 minutes until most of the liquid is absorbed, enhancing the soup's depth of flavor.
  4. Cook the Potatoes: Add diced potatoes, 4 cups broth, salt, and black pepper. Stir well, then add fresh rosemary, thyme, and the bay leaf. Bring the soup to a boil over high heat, then reduce to low and simmer for about 20 minutes until the potatoes are tender.
  5. Blend the Soup: Remove the herb stems and bay leaf. Stir in fresh lemon juice. Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender. Add water as needed to reach desired consistency. Taste and adjust seasoning with salt, pepper, or more lemon juice if desired.
  6. Serve: Ladle the soup into bowls and drizzle with extra-virgin olive oil if you like. Garnish with fresh rosemary and thyme and serve immediately while warm.

Notes

  • Use Yukon Gold potatoes for their creamy texture and subtle flavor.
  • If chicken bone broth is unavailable, vegetable or other broth can be used for a vegetarian version.
  • Caramelizing the onions slowly is key to developing deep flavor; don’t rush this step.
  • The soup can be thinned or thickened by adjusting the amount of water or broth added during blending.
  • Extra-virgin olive oil adds a lovely richness as a garnish but can be omitted if preferred.
  • For a vegan version, substitute butter with a plant-based alternative and use vegetable broth.

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