Cold outside? Feeling icky? Well why don’t you treat yourself to some DAMN GOOD SOUP!
This Potato Onion Soup recipe is so simple and so delicious. It’s not necessary to use exact measurements for your ingredients. In fact, this soup is a great way to make use of the leftover root veggies you have around the house. All you need is:
- Onions (or leeks)
- Butter (or olive oil)
- 2 quarts of chicken broth
- A blender or food processor
- Optional: creme fraiche
First, peel, prep and chop up your onions. Mince ’em!
Once your onions are minced, heat your soup pot over a medium-high flame. Add some butter (or olive oil) to the pot – enough so that your onions will brown instead of burn. Once heated, add your minced onions to the pot.
Your kitchen should be smelling real good right about now.
Once your onions are ready, add one quart of chicken broth, and one quart of water to the pot. Stir it all together, and bring to a boil.
While you’re waiting for your concoction to heat up, get to work on those potatoes.
Peel the taters. Chop them up into small pieces.
When your pot starts to boil, add the potatoes, stir, and lower the broth to a simmer. After ten minutes or so, check your pot. The potatoes should start to soften, so much so that when you stir the soup, they blend into the broth.
Are your potatoes turning into mush? Good!
Now get out your blender or food processor. Pour the soup into the blender, and blend away! This gives your soup a smooth and creamy texture. Note: you will likely need to blend in batches. Ya, it’s a pain, but totally worth it.
Once blended, pour your soup back into the pot, and add your second quart of chicken broth. Bring back to a boil, and your soup is complete!
For added richness, add a spoonful of creme fraiche to the finished batch of soup. Good for the tongue, but bad for the arteries, so to each their own.