Potato Onion Soup
A simpler version than its French cousin, this soup is made with sauteed onions and shredded potatoes. Inspired by an Italian onion and potato soup. Can easily be doubled. Unlike French Onion Soup, caramelizing the onions is optional in this soup.
Servings: 6 servings
Calories: 166kcal
Ingredients
- 3 medium Russet or Yukon gold potatoes 3 cups shredded
- 1 Tbsp canola oil
- 4 large onions* 3-4 cups thinly sliced, red or white or combo
- 2 cloves garlic minced
- 3 sprigs fresh thyme 1 tsp dried
- 6 cups vegetable broth or beef broth
- 1 bay leaf
- Salt and pepper to taste
- 1/4 cup Parmesan cheese grated
- parsley for garnish chopped
- hot pepper flakes optional
Instructions
- Wash potatoes and remove any blemishes, peeling optional. Use the large-holed side of a grater to shred potatoes. Place in enough cold water to cover and prevent browning. Set aside.
- Heat oil in large pot over medium heat and cook onion until soft, not browned, about 6-8 min.
- Stir in garlic and thyme and cook for 1 minute until fragrant.
- Drain shredded potatoes and add to pot. Pour in broth and add bay leaf. Simmer for 25 min or until potatoes are tender.
- Remove bay leaf. Taste and season with salt and pepper.
- Serve topped with Parmesan cheese, fresh chopped parsley and hot pepper flakes if desired.
Video
Notes
*Onions: Choose red, white, yellow, Vidalia, or a combination for a slightly different flavour, colour and sweetness every time. In this recipe, onions do not need to be caramelized, but if you prefer to bring out their full sweetness by caramelizing, that's always an option.
Leftovers: Store leftovers in an airtight container in the fridge for up to 4 days. Freeze for up to 3 months in a freezer-safe container.
Nutrition
Calories: 166kcal | Carbohydrates: 30g | Protein: 5g | Fat: 4g | Sodium: 1072mg | Fiber: 3g | Sugar: 6g | Iron: 1mg