Velvety Caramelized Onion and Potato Soup with Herb Infusion

Recipe Collection: Dinner

Velvety Caramelized Onion and Potato Soup with Herb Infusion is a vegetarian American classic that combines the rich sweetness of caramelized onions with the hearty texture of potatoes. This comforting soup is perfect for chilly days and is naturally gluten-free and dairy-free, making it suitable for various dietary needs. Its flavor profile is enhanced with fresh herbs, making it versatile for pairing with crusty bread or croutons for added crunch.

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Overview

This luxurious and velvety soup combines the deep, sweet flavors of caramelized onions with the comforting heartiness of potatoes. Enhanced with a hint of fresh herbs, this soup is perfect for warming up on a chilly day. Serve it with crusty bread or top with croutons for an added crunch.

Diet Type

Vegetarian

Allergies

Dairy, Gluten

Cuisine

American

Serving Size: 8

Cooking Time: 60 minutes

Ingredients

• 6 Large potatoes, peeled
• 4 Large onions, sliced
• 6 Tablespoons (tbsp) unsalted butter, divided
• 6 Tablespoons (tbsp) all-purpose flour
• 9 Cups whole milk
• 3 Tablespoons (tbsp) fresh parsley, minced
• 1 Teaspoon (tsp) fresh thyme leaves
• 1 Teaspoon (tsp) garlic powder
• 1 Teaspoon (tsp) kosher salt
• 1 Pinch salt, to taste
• 0.5 Teaspoon (tsp) ground black pepper
• 1 Pinch pepper, to taste
• 3 Cups reserved potato cooking liquid

Steps

1. Caramelize the Onions: In a large pot over medium heat, melt 3 tablespoons of butter. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20-25 minutes. Remove from the pot and set aside.
2. Cook the Potatoes: In the same pot, add the cubed potatoes and enough water to cover them. Bring to a boil and cook until the potatoes are tender, about 15-20 minutes. Drain, reserving 3 cups of the cooking liquid.
3. Prepare the Roux: In the pot, melt the remaining 3 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes until the mixture is golden and bubbly.
4. Make the Soup Base: Gradually whisk in the milk, ensuring there are no lumps. Bring the mixture to a gentle simmer, stirring constantly until it thickens slightly.
5. Combine and Season: Add the caramelized onions, cooked potatoes, and reserved cooking liquid to the pot. Stir in the garlic powder, thyme, salt, and pepper. Use an immersion blender to puree the soup until smooth, or transfer in batches to a blender.
6. Simmer and Serve: Reduce the heat to low and let the soup simmer for 5-10 minutes, allowing the flavors to meld. Stir in the fresh parsley just before serving.
7. Garnish and Enjoy: Ladle the soup into bowls and garnish with additional parsley or croutons if desired. Serve hot with crusty bread on the side.

Enjoy your homemade Velvety Caramelized Onion and Potato Soup with Herb Infusion!