Herb-Infused Potato and Onion Soup with Velvety Roux

Recipe Collection: Dinner

Herb-Infused Potato and Onion Soup with Velvety Roux is a vegetarian American classic that combines the comforting flavors of tender potatoes and sweet onions. This rich soup, thickened with a velvety roux, is perfect for chilly evenings and pairs beautifully with crusty Italian or French bread. With its aromatic blend of fresh herbs and spices, this dish is versatile enough for any meal. Easily select this recipe on the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning. Get started today and create a heartwarming bowl of goodness!

Overview

This Creamy Herb-Infused Potato and Onion Soup is a luxurious take on a classic comfort dish. Enhanced with fresh herbs and a rich, velvety roux, this soup is perfect for warming up on chilly days. Pair it with crusty Italian or French bread for a complete meal, or garnish with croutons for added texture.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 60 minutes

Ingredients

• 6 Large potatoes, peeled
• 6 Large onions, minced
• 3 Tablespoons (tbsp) all-purpose flour
• 3 Tablespoons (tbsp) unsalted butter, melted
• 4.5 Cups whole milk
• 1 Bunch fresh parsley, torn
• 2 Cloves garlic, minced
• 1 Teaspoon (tsp) dried thyme
• 1 Teaspoon (tsp) dried marjoram
• 1 Teaspoon (tsp) kosher salt
• 0.5 Teaspoon (tsp) freshly ground black pepper
• 0.5 Teaspoon (tsp) smoked paprika
• 3 Cups reserved cooking liquid

Steps

1. Prepare the Vegetables: In a large pot, combine the cubed potatoes and minced onions. Add enough water to cover the vegetables and bring to a boil over high heat. Cook for 30 to 45 minutes, or until the potatoes are tender. Drain the mixture, reserving 3 cups of the cooking liquid.
2. Puree the Vegetables: Transfer the cooked potatoes and onions in small batches to a blender. Add the reserved cooking liquid and puree until smooth. Set aside.
3. Make the Roux: In the same pot, melt the butter over medium heat. Add the flour and stir continuously to form a roux, cooking for about 2 minutes until it turns a light golden color.
4. Incorporate the Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue stirring until the mixture is smooth and begins to thicken.
5. Combine and Simmer: Reduce the heat to low and add the pureed potato mixture to the pot. Stir in the minced garlic, dried thyme, marjoram, salt, pepper, and smoked paprika. Let the soup simmer for 10 minutes, stirring occasionally to prevent sticking.
6. Finish with Fresh Herbs: Stir in the torn fresh parsley and adjust seasoning to taste. Allow the flavors to meld for an additional 5 minutes on low heat.
7. Serve: Ladle the soup into bowls and serve hot. Garnish with additional parsley or croutons if desired.

Enjoy this rich and flavorful soup that promises to be a comforting delight!