Sweet Onion Potato Soup

Joanne Hendriksen


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

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. The Test Kitchen


★★★★★ 1 vote

10 Min
30 Min
Stove Top


  • 2 large
    red onions
  • 2 large
  • 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 Tbsp

How to Make Sweet Onion Potato Soup


  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.

Printable Recipe Card

About Sweet Onion Potato Soup

Course/Dish: Cream Soups
Main Ingredient: Potatoes
Regional Style: American
Collection: Soup's On!

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