Best 20 Potato Onion Soup Recipes

CREAM OF ONION AND POTATO SOUP

Steps:

• In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
• In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• Heat 4 tablespoons oil in heavy large pot over medium-low heat. Add leeks, potatoes and onion. Sauté until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches, puree 5 cups soup in blender. Return to pot. Season soup to taste with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover; keep refrigerated.)
• Preheat oven to 350°F. Stir remaining 1 tablespoon oil and garlic in small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet and toss to combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
• Bring soup to simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve, passing toasts separately.

PERFECT POTATO, LEEK AND ONION SOUP WITH GARLIC CHEESE TOASTS

Steps:

• SOUP:.
• Heat 4 tablespoons of extra-virgin olive oil in a heavy large pot over medium-low heat. Add leeks, potatoes, and onion. Saute until onion is tender, stirring occasionally, about 12 minutes. Add broth and bring soup to a boil. Reduce heat to medium-low. Simmer until all vegetables are tender, about 20 minutes. Working in batches puree cooled soup in a blender ( or use a hand emulsifier in the pot). Return puree to pot. Season with salt and pepper. (Can be made 1 day ahead. Refrigerate uncovered until cold. Cover and keep refrigerated).
• GARLIC CHEESE TOASTS:.
• Preheat oven to 350°F.
• Stir olive oil and garlic in a small skillet over low heat until garlic is fragrant, about 1 minute; remove from heat and cool. Add cheese to garlic in skillet; toss and combine. Arrange bread slices on baking sheet. Spoon cheese mixture onto bread slices, dividing equally. Bake toasts until cheese melts, about 10 minutes.
• Bring soup to a simmer over medium heat, stirring frequently. Ladle into bowls. Sprinkle generously with chives. Serve with the garlic cheese toasts.

POTATO ONION SOUP

Steps:

• Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water.
• Bring to a boil, then cover and let cook until the potatoes are completely tender.
• Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft.
• Puree the potato mixture in a blender or food processor, then return it to the saucepan.
• Add the onions to the saucepan, together with their buttery juices.
• Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.

FRESH ASPARAGUS, ONION, POTATO SOUP

Steps:

• Asparagus -- First cut off about 14 tips - not to long. These will be lightly cooked in the microwave for about 30 seconds, just to lightly blanch or to soften them up. They are just a garnish. Rough chop the remaining asparagus. They are going in the food processor, so no need to chop them too fine.
• Soup Base -- To the food processor, add the diced asparagus (not the reserved tips), the onion, garlic, potatoes and a little of the broth, just to allow it to puree. Continue pulsing until smooth or the consistency you like best.
• Cook -- To a medium size soup pot, add 1/2 the butter and melt on medium heat. Add the vegetables and cook on medium to medium low and slowly cook the vegetables. They will take about 15 minutes until cooked through.
• Sauce -- As the vegetables cook, add the remaining butter to a small measuring cup and melt in the microwave (just 10 seconds or so). Remove from the microwave and add the flour and sherry and stir well. Pour this mixture into the vegetables, along with the broth and mix to combine. Bring to medium heat until the soup begins to thicken. Slowly whisk in the cream. You can add as much cream as you like. Some make like a more creamy texture and other less. So start slow and add 1 cup cream and a time until it reaches the consistency you like. Check for salt and pepper seasoning, and add the dill. Cook another 5 minutes until heated through.
• Asparagus Tips -- Wrap the tips in a damp paper towel and cook for 20-30 seconds in the microwave on medium high until they are slightly tender.
• Serve -- Top each bowl of soup with a couple of the asparagus tips and a little of the monterey jack cheese. You can also add bacon bits or a toasted baguette, or even bagel chips. Anything you want.
• Enjoy!

HEARTY POTATO, BACON AND ONION SOUP

Steps:

• In a large saucepan over medium high heat, saute the bacon for about 7 minutes, or until lightly browned. Reduce heat to medium, add the butter or margarine and onions and saute for about 5 minutes, or until onions are tender. Add the flour and stir well for one minute.
• Remove saucepan from heat and gradually add the water, stirring well. Return to stovetop, raising heat to high. Add the bouillon and potatoes, bring to a boil and then reduce heat to low. Simmer uncovered for about 10 minutes, or until potatoes are tender.
• In a small bowl, combine the egg yolks and the sour cream and mix together. Gradually add this mixture to the soup, stirring well. Heat through, but do not boil. Stir in the parsley just before serving.

INSTANT POT FRENCH ONION BAKED POTATO SOUP

Steps:

• Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
• Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
• In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
• If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
• Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.

CURRIED POTATO AND SPINACH SOUP WITH ONION SALSA AND MINTED YOGURT

Steps:

• For mustard-onion salsa:
• Combine first 5 ingredients in heavy medium saucepan. Cook over medium-high heat until onions begin to soften, stirring frequently, about 4 minutes. Reduce heat to low, cover, and cook until onions are very soft, stirring occasionally, about 40 minutes. Add lemon juice and lemon peel; cook uncovered until most liquid is evaporated, stirring often, about 10 minutes. Season with salt and pepper. Can be made 1 day ahead. Cover and chill. Rewarm before serving.
• For curry oil:
• Cook oil and curry powder in heavy small skillet over medium-high heat until curry powder darkens slightly, about 1 minute. Transfer to small pitcher. Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before serving.
• For minted yogurt:
• Mix yogurt, green onions, and chopped mint in medium bowl. Cover and chill. Can be made 6 hours ahead. Keep chilled.
• For soup:
• Heat oil in heavy large pot over high heat. Add next 5 ingredients. Cook until onion and cauliflower begin to brown, stirring often, about 5 minutes. Add potatoes; stir 2 minutes. Add turmeric and stir 1 minute. Add broth and bay leaves. Bring to boil, reduce heat to medium, and simmer until vegetables are tender, about 10 minutes. Add spinach and stir until wilted, about 1 minute. Add tofu; heat until warmed through, about 1 minute. Season with salt and pepper. Discard bay leaves.
• Divide soup among 6 bowls; sprinkle with chopped parsley. Serve salsa, curry oil, and minted yogurt alongside.
• *Nigella seeds are pungent and peppery, from a flowering plant of the same name. Also called kalonji or black onion seeds. Available at indianfoodsco.com.

SWEET POTATO AND ONION SOUP

Steps:

• Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.
• Saute gently for five minutes, stirring frequently.
• Pour in the vegetable stock and orange juice, and bring them to the boil.
• Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.
• Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.
• Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
• NOTE:.
• This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.

POTATO ONION SOUP

Steps:

• In a Dutch oven or soup kettle, saute onions over medium heat in oil for 10-12 minutes or until golden brown. Remove and set aside. , In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss cheese, a slice of bread and Parmesan cheese. Bake at 375° for 10 minutes or until cheeses are bubbly.

POTATO AND ONION SOUP

Steps:

• In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
• Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

CREAM OF POTATO AND ONION SOUP

Steps:

• In a medium pot, saute the bacon over medium heat until browned. Remove with a slotted spoon and set aside.
• Next, add the white onion and saute over medium heat until onions become translucent. Add the diced potatoes along with the olive oil and continue to saute for about 6 or 7 minutes, stirring frequently. When the potatoes begin to soften, add the chicken broth and stir, scraping the bottom of the pan (to deglaze).
• Reduce heat to low and allow to simmer for about 15 minutes, checking on it every 5 minutes or so. Next, add the evaporated milk, salt, nutmeg, and pepper. Stir so that ingredients are well mixed. At this time, you can use a hand held blender to puree the soup. If you don't have a hand held blender, use a food processor and pulse blend for a couple of minutes. You may add a bit more chicken stock if it seems too thick.
• When the soup is well blended and velvety, add back the bacon as well as the parsley and stir well. Simmer for a couple more minutes and then taste for proper seasoning. Remove from heat and stir in 1 tablespoon of butter until melted. Serve hot, adding some of the scallions for garnish and a small pad of butter. Serve with a hearty bread on the side. Enjoy.

CREAMY ONION-POTATO SOUP

Steps:

• Saute onions until tender and golden.
• Add Oxo cubes, boiling water, tarragon& potato.
• Simmer, uncovered, until potato is cooked (20 min?).
• Puree in a blender or use a hand blender if available.
• Return to pot, add vinegar and bring to a boil.
• Reduce heat, stir in cream (salt& pepper and some green parsley as well).
• Serve and top with cheese cubes and chopped peanuts.

ROASTED ONION, POTATO, AND CABBAGE SOUP

Steps:

• Heat the oven to 425°. Combine the potatoes, onions, and garlic in a large roasting pan. Add the olive oil, 1/2 teaspoon salt, and pepper and toss to coat the vegetables evenly. Roast, stirring occasionally, for 20 minutes. Add the cabbage and another 1/2 teaspoon salt to the roasting pan, toss to combine, and roast until the vegetables are tender, about 30 minutes. Remove the roasting pan from the oven and place it over two burners on the stove. Stir in 2 cups of the chicken stock and cook over low heat for a few minutes, scraping up any dark and crispy roasted bits that are stuck to the pan. Transfer the contents of the roasting pan to a 3 or 4 quart pot. Stir in 2 more cups of chicken stock, plus the milk and/or Pecorino Romano if using. Use an immersion blender or counter top blender to carefully purée the soup, adding up to 1 more cup of chicken stock if it's thicker than you like. Cook over low heat until hot and check the seasonings (salt brings out the flavors, and you may need more if your stock isn't very salty). Serve, garnished as desired.

IRISH-STYLE POTATO ONION SOUP

Steps:

• Heat a 6- to 8-quart stockpot, add the butter and onion, and cook gently. Do not let the onion brown. Add the peeled and sliced potatoes, milk, and chicken stock.
• Add 1/4 cup chives, celery seeds, and thyme. Cover and cook gently for about an hour.
• Prepare a roux: Melt the butter in a small saucepan and whisk in the flour. Let the flour and butter mixture (roux) bubble for 2 minutes on medium-low heat, stirring constantly.
• Thicken the soup with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree the soup in a food processor or food blender.
• Add the cream and gently reheat, but do not boil. Season with the salt and pepper. Serve with additional 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.

CHEESY ONION AND POTATO SOUP

Steps:

• In a large saucepan, cook onions in butter until limp, but not brown.
• Add potato, water, bouillon cubes, salt, and pepper. Cover, bring to a boil, then simmer for about 15 minutes till potatoes are tender.
• Remove from heat and blend till smooth.
• Return to saucepan and add milk and cheese.
• Reheat slowly until cheese melts, but do not boil!

SIMPLE CARAMELIZED ONION POTATO SOUP

Steps:

• Peel potatoes and dice into large chunks (this helps them cook faster) and chop celery.
• Add both into soup pot with the chicken broth. Simmer until veggies are tender and potatoes can be easily pierced with a fork, about 25 minutes.
• While your veggies are simmering, in a separate pan, add the chopped onions along with butter. Cook them very low and slow, stirring frequently so they don't burn or brown, but develop a deep caramel color, for 15-25 minutes.
• In the last 5 minutes or so, add the chopped garlic, and cook for the remaining few minutes.
• When your potatoes and celery are done, add the caramelized onions and garlic to the pot, and transfer to a food processor or blender. Blend until smooth. Return blended soup to the pot.
• Add milk or cream to finish, based on your preferences and desired thickness and creaminess.
• Serve immediately, garnished with parmesan and chopped chives!

POTATO ONION SOUP

Steps:

• 1. In large skillet, cook the slices bacon over medium heat til crisp. Remove bacon and drain on paper towels, reserving 1 tablespoon drippings in skillet. Crumble bacon; set aside.
• 2. In large pan, mix potatoes, the water, and bouillon granules. Bring to boiling;reduce heat. Simmer, covered, about 15 minutes or til potatoes are very tender.
• 3. Meanwhile add onions to reserved bacon drippings. Cook over medium low heat for 8 to 10 minutes or til tender and golden, stirring occasionally. Remove from heat. If desired, set aside some of the sauteed onions for garnish.
• 4. Mash potatoes slightly with a potato masher. Stir in milk, 1/4 tsp. pepper, the reserved bacon and onions; heat through. If desired, season to taste with additional pepper and garnish with extra crisp cooked bacon and reserved sauteed onions. Makes 6 servings.

POTATO ONION SOUP

Steps:

• Mix all ingredients except onions and Butter into pot. (Place on low heat)for approx 25 minute.
• Cut onions into 1/8 inch strips.
• Sautee onions in Butter ontil golden brown.
• Mix Onions and left over melted butter into pot with soup.
• Top with Paprika, Salt and Pepper to task.
• Bacon bits are a great addtion.

POTATO - ONION SOUP

Steps:

• 1. In a large skillet cook the 6 slices of bacon over MEDIUM heat until crisp 2. Remove bacon and drain on paper towels, reserving 1 Tablespoon drippings in skillet 3. Crumble bacon;set aside 4. In a large saucepan combine potatoes, water, and bouillon granules 5. Bring to boil; reduce heat 6. Simmer, covered, about 15 minutes or under potatoes are very tender 7. Meanwhile, add onions to the reserved bacon drippings 8. Cook over medium-low head for 8-10 minutes or under tender and golden; stirring occasionally 9. Remove from heat 10. Mash potatoes slightly with a potato masher 11. Stir in milk, 1/4 teaspoon of pepper, the reserved bacon and onions; heat through 12. If desired, season to taste with additional pepper and garnish with extra crisp-cooked bacon and reserved sautéed onions.