There’s nothing quite like a warm, creamy bowl of potato onion soup to comfort you on a chilly day. This recipe is simple, budget-friendly, and made with everyday pantry staples. Whether you’re feeding the family or just need something cozy and filling, this one-pot wonder will become your go-to soup for any season. With just a handful of ingredients and minimal prep, you’ll have a delicious, hearty soup on the table in under an hour.
Table of Contents
Why You’ll Love Potato Onion Soup
- Quick and easy with only a few steps
- Uses simple ingredients already in your kitchen
- Great for meal prep or busy weeknights
- Naturally vegetarian and easy to customize
- Creamy, comforting, and full of flavor
- Made in one pot, so cleanup is a breeze
Ingredients for Potato Onion Soup
Main Ingredients
- Olive oil
- Butter
- Onions
- All-purpose flour
- Vegetable stock
- Potatoes
- Salt
- Black pepper
Optional Garnishes
- Chopped chives
- Grated cheese
- Croutons
- A drizzle of cream
- Fresh parsley
Equipment
- Medium to large soup pot
- Measuring spoons
- Measuring cups
- Stove or cooktop
Utensils
- Wooden spoon or spatula
- Ladle
- Sharp knife
- Cutting board
- Peeler (optional)
Variations
Looking to switch things up? Here are some fun ways to customize your potato onion soup:
- Add a splash of heavy cream or milk for extra creaminess.
- Toss in a handful of shredded cheddar for a cheesy version.
- Blend the soup fully for a silky-smooth texture.
- Stir in a pinch of smoked paprika or garlic powder for more flavor.
- Use chicken broth instead of vegetable stock for a non-vegetarian option.
- Mix in some frozen peas or corn near the end for extra veggies.
- Top with crispy bacon bits if you’re not keeping it vegetarian.
How to Make Potato Onion Soup
Making this soup is super easy, and everything comes together in just one pot. Follow the steps below for the perfect creamy, comforting bowl.
Step 1 : Sauté the onions
First, heat the olive oil and butter in a large soup pot over medium heat. Once melted, add the diced onions. Stir and cook the onions until they become soft and golden, about 8–10 minutes. This brings out their natural sweetness and adds great flavor.
Step 2 : Add the flour
Next, sprinkle the flour over the onions. Stir it in well, so the flour coats the onions evenly. Cook for about 2 minutes, stirring constantly. This helps thicken the soup and gives it a smooth texture.
Step 3 : Pour in the stock and add potatoes
Slowly pour in the vegetable stock while stirring to avoid lumps. Add the diced potatoes, salt, and pepper. Bring everything to a gentle boil, then reduce the heat. Let the soup simmer uncovered for about 20–25 minutes, or until the potatoes are soft when poked with a fork.
Step 4 : Blend or mash for texture
Once the potatoes are tender, use an immersion blender to blend part of the soup for a creamy texture, or mash some of the potatoes right in the pot with a spoon. Leave some chunks if you like a bit of bite. Stir and taste to adjust seasoning if needed.
Tips and Tricks
- For a thicker soup, blend more of the potatoes.
- Don’t rush the onion sautéing—they bring out the flavor.
- Use Yukon Gold potatoes for a naturally creamy texture.
- If the soup gets too thick, just add a splash of water or stock.
- Want more protein? Stir in some cooked lentils or white beans.
How to Serve Potato Onion Soup
This soup is perfect on its own or with a little something extra:
- Serve it hot with crusty bread or a warm roll.
- Add a sprinkle of grated cheese or fresh herbs on top.
- Pair with a green salad for a light but filling meal.
- It also works great as a starter before a main dish.
Make Ahead and Storage
- Make ahead: This soup is perfect for meal prep. You can make it a day ahead and reheat when needed.
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezer: It freezes well for up to 2 months. Let it cool, then store in a freezer-safe container.
- Reheating: Reheat gently on the stove or in the microwave. Add a little water if it’s too thick.
FAQs
Can I use chicken broth instead of vegetable stock?
Yes, if you’re not vegetarian, chicken broth works just as well and adds extra richness.
Do I need to peel the potatoes?
It’s up to you. If the skins are thin and clean, you can leave them on for added texture.
Can I make this soup vegan?
Absolutely. Just use a plant-based butter or skip the butter and use more olive oil.
How do I make it creamier?
Blend more of the soup or stir in a bit of cream or milk at the end.
Can I double the recipe?
Yes, just use a larger pot and adjust cook times slightly if needed.
Conclusion
To wrap up, this potato onion soup is the kind of cozy, no-fuss recipe you’ll come back to again and again. It’s creamy, filling, and full of simple flavor—just what you need for a comforting homemade meal. Try it tonight and see why this one-pot wonder is a favorite for all ages.
If you’re a fan of comforting soups like this potato onion soup, you’ll love exploring more cozy bowls over at Presto Recipes. Try the rich and hearty Chicken Parmesan Soup for a cheesy twist on a classic, or warm up with the flavor-packed Onion Soup Rice that blends savory broth with tender rice. For something lighter but just as satisfying, don’t miss the nourishing and veggie-filled Chicken Cabbage Soup—perfect for a healthy weeknight dinner.
Potato onion soup has roots in simple, traditional cooking, often seen in many cultures around the world. The use of onions brings a deep, caramelized flavor that forms the base of many classic soups, while potatoes add body and creaminess without needing dairy. This type of dish is especially popular in colder climates, where hearty and warming meals are essential—similar to the rustic, timeless appeal of a traditional soup made from everyday pantry staples.
Potato Onion Soup
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 large onions diced
- 3 tablespoons all-purpose flour
- 4 cups vegetable stock
- 3 large potatoes diced; peeling optional
- 1/8 teaspoon salt
- 1/8 teaspoon black pepper
Optional Garnishes
- 2 tablespoons chopped chives
- 1/4 cup grated cheese
- 1/2 cup croutons
- 1 tablespoon cream
- 1 tablespoon fresh parsley
Instructions
- Sauté the onions Heat olive oil and butter in a soup pot over medium heat. Add the diced onions and cook for 8–10 minutes, stirring often, until they are soft and golden.
- Add the flour Sprinkle in the flour and stir to coat the onions evenly. Cook for 2 minutes while stirring to avoid burning.
- Pour in the stock and add potatoes Slowly pour in the vegetable stock while stirring. Add diced potatoes, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer for 20–25 minutes until potatoes are fork-tender.
- Blend or mash for texture Use an immersion blender to blend some of the soup or mash a few potatoes with a spoon. Stir well, taste, and adjust seasoning if needed.