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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Potato and Onion Soup

6.0

4 Tbsp olive oil or avocado oil

4 large yellow onions (about 3 lbs), thinly sliced

5 cloves garlic, minced

4 lbs russet potatoes, peeled and cut into 1-inch chunks

12 cups Pacific Foods Organic Unsalted Chicken Bone Broth (3 cartons, 32 oz each)

2 cups water (top off the pot)

2 bay leaves

1 Tbsp fresh thyme (or 2 tsp dried)

2 tsp smoked paprika (optional, deepens savoriness)

2 tsp kosher salt (adjust to taste since broth is unsalted)

1 tsp black pepper

1 cup chopped parsley (stir in at the end)

1 cup whole milk or cream at the end for richness (keeps it hearty)

1 cup shredded parmesan or sharp cheddar stirred in at serving

Heat oil in the 8-qt pot over medium-low. Add onions with 1 tsp salt. Cook slowly 30–40 min, stirring often, until deep golden and sweet.
Stir in garlic, cook 1 min until fragrant.
Toss in potatoes, thyme, smoked paprika, pepper, and bay leaves. Stir to coat.
Pour in all broth and enough water to nearly fill the pot. Bring to boil.
Reduce to low, cover partly, simmer 35–40 min until potatoes are very tender.
Remove bay leaves. Use an immersion blender to puree half the soup directly in the pot, leaving some chunks for texture.
Stir in parsley. Taste and adjust salt/pepper. Add cream or cheese if desired.

Course🍽️Main Course

DietsPescaterian🥜Nut-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 1h

Created 46 weeks ago

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