Sweet Onion Potato Soup

Joanne Hendriksen

By
@Elizabeth33

Raising children on a dime led me to be frugal in the kitchen. So I came up with this warm and nutritious soup that met with everyone's approval and continues to be a family favorite bringing back fond memories.


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Comments:

Serves:

4-6

Prep:

10 Min

Cook:

30 Min

Method:

Stove Top

Blue Ribbon Recipe

Notes from the Test Kitchen:
This is a perfect soup to warm you up on those cold winter nights. I love the creamy chunkiness of this. There were some in the Test Kitchen that thought this had some heat in it. If you don't like a kick, just cut back on the cayenne.

Ingredients

2 large
red onions
2 large
potatoes
1 Tbsp
garlic powder
1/2 Tbsp
black pepper
1 tsp
kosher salt
1 tsp
cayenne pepper
1 c
half n half
dash(es)
ginger seasoning
1/2 tsp
basil, dried
1/2 tsp
oregano, dried
1 c
chicken broth
3
spring onions
2 Tbsp
all purpose flour
2 slice
butter

Directions Step-By-Step

1
Peel & dice red onions, rinse, dry & dice potatoes.
2
Place in pot and cover with water (about 4 cups) cooking on medium heat until soft. (25 min)

While you prepare a thickening roux: warm cast iron skillet with 2 slices of butter, when hot sprinkle 2 tbsp All purpose flour. Don't stir until lightly brown then add 1/2 c. water and stir. Add 1/2 c. cream and stir. Set aside.
3
Dice 3 spring onions and set aside until potatoes are cooked. Add chicken broth, and spices continue to simmer on low heat for 12-15 minutes.
4
During final 5 minutes add roux and 1 c. half n half. Cook to desired creamy consistency then serve with your choice of hearty toasted bread.

About this Recipe

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Dietary Needs: Vegetarian, Low Sodium, Wheat Free
Collection: Soup's On!
Other Tags: Quick & Easy, For Kids, Healthy