Potato Onion Soup
A simple, cozy, and creamy soup made with just a few pantry staples. This potato onion soup is perfect for chilly nights and busy weeknights. Naturally vegetarian and made in one pot.
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.