Onion potato soup combines two humble ingredients into something greater than the sum of its parts. The sweetness of the onions balances the starchy comfort of potatoes, creating a soup that's satisfying, filling, and absolutely delicious.
This is farmhouse cooking at its best - simple, economical ingredients transformed into a meal that warms your soul. The partially mashed texture gives you both creamy smoothness and comforting chunks.
Best Potatoes
- Yukon Gold: Creamy, buttery
- Russet: More starchy, breaks down more
- Red potatoes: Hold shape better
- Mix: Best of both worlds
Texture Options
- Chunky: mash lightly with fork
- Creamy: blend half
- Smooth: blend completely
- Leave some texture for interest
Serving Suggestions
- Shredded cheddar
- Fresh chives
- Crispy bacon
- Crusty bread
Onion Potato Soup
Creamy soup with onions and tender potatoes.
Nutrition per serving
275Calories
7gProtein
32gCarbs
14gFat
4gFiber
6gSugar
Ingredients
Instructions
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Cook onions. Melt butter in a large pot over medium heat. Add onions. Cook 10-12 minutes until soft and golden. Add garlic and cook 1 minute.
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Add potatoes. Add potatoes, broth, and thyme. Bring to a boil, reduce heat, simmer 20 minutes until potatoes are tender.
-
Adjust texture. Remove thyme. Mash some potatoes against the side of the pot for a creamy texture while leaving some chunks.
-
Finish. Stir in cream. Season with salt and pepper. Serve topped with cheddar and chives.
Recipe Notes
- Loaded style: Top with bacon, sour cream, and cheese.
- Lighter: Use milk instead of cream.
- Add protein: Ham or sausage work well.
- Storage: Refrigerate 4 days. Freezes well 2 months.
