Sweet Onion Potato Soup
By
Joanne Hendriksen
@Elizabeth33
13
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.
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.
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
How to Make Sweet Onion Potato Soup
- 1Peel & dice red onions, rinse, dry & dice potatoes.
- 2Place 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. - 3Dice 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.
- 4During 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.
