Short, Catchy Intro
So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This potato and caramelized onion soup is like a warm hug in a bowl that did not require you to do anything dramatic. You get silky potatoes, sweet jammy onions, and a soup that makes you feel like a culinary genius with minimal effort. Want a slow cooker take instead? Check out this handy crock pot version while you plan your soup selfie here.
Why This Recipe is Awesome
- It tastes fancy but does not act like it. You will impress people without breaking a sweat.
- It is forgiving and pretty much idiot proof. Even if you forget the thyme for five minutes, the soup will forgive you.
- The caramelized onions become sugary and savory little miracles that do all the heavy lifting in flavor.
- It freezes well, which means leftovers become future yous best friend.
- You can make it silky smooth or keep it chunky. Your call. I do both at different meals and I do not judge.
Ingredients You’ll Need
- 4 large potatoes, peeled and diced. Not rocket science. Use whatever starchy potato you like.
- 2 large onions, thinly sliced. More onions means more joy.
- 4 cups vegetable broth. Use store bought or homemade if you are fancy.
- 2 tablespoons olive oil. Don t skimp on this one.
- 1 teaspoon salt. Start here and taste later.
- 1/2 teaspoon black pepper. Freshly ground if you remember.
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme. Thyme is not optional unless you are plotting something.
- 1 bay leaf. Goes in, comes out, polite and aromatic.
Step-by-Step Instructions
- Heat olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized, about 15-20 minutes.
- Add the diced potatoes, vegetable broth, salt, pepper, thyme, and bay leaf to the pot.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the potatoes are tender.
- Remove the bay leaf and use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Adjust seasoning to taste and serve warm.
Common Mistakes to Avoid
- Rushing the onions. You will walk away and come back to a whole new level of burnt sorrow. Caramelize slowly for real flavor.
- Not seasoning in stages. If you only add salt at the end, the soup might taste flat. Add a little early, then taste and adjust.
- Overblending if you want texture. Don t turn everything into baby food unless that is the vibe you are going for.
- Using a waxy potato like fingerling or new potatoes and expecting a silky puree. Choose starchy potatoes for creaminess.
- Forgetting to remove the bay leaf. It adds aroma but ruins a bite if it sneaks into your spoon.
- Skipping the olive oil for a skinny version and then wondering why the soup tastes sad. Fat equals flavor, people.
Alternatives & Substitutions
- No olive oil? Use butter. Butter gives a richer, almost caramel taste to the onions. IMO that extra bit of richness is worth it.
- Need it dairy-free? This recipe already is. If you want creaminess, stir in a splash of oat or coconut milk at the end.
- Want to bulk it up? Add cooked leeks or a carrot or two while simmering. They blend right into the soup and do not argue.
- Want meat? Crisp up some bacon or pancetta and sprinkle it on top. Delicious.
- Fresh herbs swap? If you do not have thyme, use rosemary, but use less because rosemary can dominate.
- No immersion blender? Transfer soup in batches to a regular blender but watch the steam and hold the lid with a towel for safety.
FAQ (Frequently Asked Questions)
Q Will this soup be filling enough for dinner?
A Yes. Potatoes are very satisfying. Serve with crusty bread and maybe a salad if you are pretending to be balanced.
Q Can I make this in advance and reheat it?
A Absolutely. It reheats beautifully. Reheat slowly on low so it does not break or scorch. Add a splash of broth if it thickens too much.
Q Can I use chicken broth instead of vegetable broth?
A Yes, you can. Use chicken broth if you want a slightly richer, non vegetarian version.
Q How do I get perfectly caramelized onions every time?
A Cook them low and slow and stir occasionally. Patience matters. Throw in a pinch of sugar if your onions are stubborn.
Q Can I add cheese?
A Sure. Stir in a handful of grated cheddar or a swirl of cream cheese at the end. That will get you closer to a loaded potato soup vibe.
Q Can I freeze this?
A Yes. Freeze in portioned containers. Thaw in the fridge overnight and reheat gently.
Q What if my soup is too thin or too thick?
A Too thin? Let it simmer uncovered to reduce. Too thick? Add broth or milk a splash at a time until you hit your desired consistency.
Final Thoughts
You just made a cozy, crowd pleasing soup with very little drama. Pat yourself on the back or at least text someone a photo to brag a little. The caramelized onions are the star and they earn every compliment. Feel free to play with toppings like crispy bacon, croutons, or a swirl of yogurt. Now go impress someone or yourself with your new culinary skills. You earned it.
Conclusion
If you want to compare flavors or see a different take on this classic, check out this detailed recipe at Caramelized Onion and Potato Soup – Our Salty Kitchen. It offers nice variations and inspiration if you are in a riffing mood.
Enjoy your soup and don t forget to save a bowl for leftovers.
Print
Potato and Caramelized Onion Soup
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 4 servings
- Category: Soups
- Method: Cooking
- Cuisine: Comfort Food
- Diet: Vegetarian
Description
A cozy, delicious soup featuring silky potatoes and sweet caramelized onions, perfect for a comforting meal with minimal effort.
Ingredients
- 4 large potatoes, peeled and diced
- 2 large onions, thinly sliced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1 bay leaf
Instructions
- Heat olive oil in a large pot over medium heat. Add sliced onions and cook, stirring occasionally, until caramelized, about 15-20 minutes.
- Add the diced potatoes, vegetable broth, salt, pepper, thyme, and bay leaf to the pot.
- Bring to a boil, then reduce heat and simmer for 25-30 minutes, until the potatoes are tender.
- Remove the bay leaf and use an immersion blender to blend the soup until smooth. If you prefer a chunkier texture, blend only half of the soup.
- Adjust seasoning to taste and serve warm.
Notes
Caramelizing onions slowly is key for maximum flavor. Add cooked leeks or carrots for extra bulk if desired.