Potato And Onion Soup Recipes

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CREAM OF ONION AND POTATO SOUP



Cream of Onion and Potato Soup image

This is a creamy, rich soup that is pureed to be really thick. It will keep you warm on those cold days. Try it with some fresh Italian or French bread, or garnish with croutons.

Provided by Charlie Swann

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Potato Soup Recipes

Time 1h5m

Yield 24

Number Of Ingredients 7

12 potatoes, peeled and cubed
12 onions, chopped
6 tablespoons all-purpose flour
6 tablespoons butter
9 cups milk
3 tablespoons chopped fresh parsley
salt and pepper to taste

Steps:

  • In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
  • In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

Nutrition Facts : Calories 182.5 calories, Carbohydrate 29.5 g, Cholesterol 15 mg, Fat 4.9 g, Fiber 3.3 g, Protein 6 g, SaturatedFat 3 g, Sodium 66.9 mg, Sugar 7.5 g

IRISH-STYLE POTATO ONION SOUP



Irish-Style Potato Onion Soup image

Hearty and filling, this potato soup gets flavor from onions and herbs. Bacon and chives are used as garnishes.

Provided by Peggy Trowbridge Filippone

Categories     Entree     Lunch     Dinner     Appetizer     Side Dish     Soup

Time 35m

Yield 10

Number Of Ingredients 15

4 tablespoons butter
2 medium yellow onions, peeled and sliced
2 pounds potatoes, peeled and sliced
3 cups of milk
5-1/2 cups chicken stock, homemade or store-bought
1/4 cup chopped fresh chives
1/2 teaspoon celery seeds
1/4 teaspoon dried thyme, whole
1 cup light cream
Salt, to taste
Freshly ground black pepper, to taste
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup chopped fresh chives
6 slices lean bacon, crisply fried and chopped

Steps:

  • Gather the ingredients.
  • Heat a 6- to 8-quart stockpot, add 4 tablespoons of the butter and onions, and cook gently. Do not let the onions brown. Add the peeled and sliced potatoes, milk, and chicken stock . Add 1/4 cup of the chives, celery seeds, and thyme . Cover and cook gently for about an hour.
  • In a small saucepan melt remaining 2 tablespoons butter and whisk in the flour. Let the roux bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the stock with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree together in a food blender .
  • Add the cream and gently reheat, but do not boil. Season with salt and pepper . Serve with remaining 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.

Nutrition Facts : Calories 323 kcal, Carbohydrate 31 g, Cholesterol 49 mg, Fiber 2 g, Protein 12 g, SaturatedFat 9 g, Sodium 479 mg, Sugar 9 g, Fat 17 g, ServingSize 8 to 10 servings, UnsaturatedFat 0 g

POTATO ONION SOUP



Potato Onion Soup image

Around our house, soups are always a hearty standby for supper. In this recipe, ground beef and potatoes give a new twist to traditional onion soup.

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 7 servings.

Number Of Ingredients 13

2 large onions, chopped
3 tablespoons canola oil
1 pound ground beef
4 cups water
2 medium potatoes, peeled and cubed
2 tablespoons red wine vinegar
1 tablespoon beef bouillon granules
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoons minced fresh parsley
1 cup shredded Swiss cheese
2 tablespoons grated Parmesan cheese
7 slices French bread (1 inch thick)

Steps:

  • In a Dutch oven or soup kettle, saute onions over medium heat in oil for 10-12 minutes or until golden brown. Remove and set aside. , In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss cheese, a slice of bread and Parmesan cheese. Bake at 375° for 10 minutes or until cheeses are bubbly.

Nutrition Facts : Calories 336 calories, Fat 17g fat (7g saturated fat), Cholesterol 47mg cholesterol, Sodium 925mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 20g protein.

POTATO ONION SOUP



Potato Onion Soup image

Make and share this Potato Onion Soup recipe from Food.com.

Provided by spatchcock

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

4 onions, peeled and chopped
1 lb potato, peeled and cut into even-sized pieces
3 tablespoons butter or 3 tablespoons pure vegetable margarine
1 tablespoon olive oil
salt & freshly ground black pepper
grated nutmeg

Steps:

  • Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water.
  • Bring to a boil, then cover and let cook until the potatoes are completely tender.
  • Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft.
  • Puree the potato mixture in a blender or food processor, then return it to the saucepan.
  • Add the onions to the saucepan, together with their buttery juices.
  • Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.

OLD-FASHIONED POTATO SOUP



Old-Fashioned Potato Soup image

This soup is closest to the soup I remember as child. I have seen many renditions of it surface in several bistros. It is easy and the method can be applied to broccoli or cauliflower.

Provided by Cyd Lmbros

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Potato Soup Recipes

Time 45m

Yield 6

Number Of Ingredients 11

¼ cup butter
1 large onion, chopped
6 potatoes, peeled and diced
2 carrots, diced
3 cups water
2 tablespoons chicken bouillon powder
ground black pepper to taste
3 tablespoons all-purpose flour
3 cups milk
1 tablespoon dried parsley
¼ teaspoon dried thyme

Steps:

  • Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
  • While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
  • Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

Nutrition Facts : Calories 337.9 calories, Carbohydrate 51.6 g, Cholesterol 31.3 mg, Fat 10.8 g, Fiber 6 g, Protein 10.1 g, SaturatedFat 6.6 g, Sodium 857.5 mg, Sugar 10.2 g

CREAMY POTATO AND GREEN ONION SOUP



Creamy Potato and Green Onion Soup image

Make and share this Creamy Potato and Green Onion Soup recipe from Food.com.

Provided by GrandmaIsCooking

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 1/2 cups water
6 medium potatoes, peeled & cubed
2 stalks celery, sliced (1 cup)
1/4 cup water
1 cup milk
3/4 teaspoon salt
1/4 teaspoon white pepper
2 green onions with tops (sliced finely)

Steps:

  • Bring 1 1/2 cups water to boiling, add potatoes& celery, cover and bring to boil again.
  • Reduce heat and simmer until potatoes are tender, about 20 minutes.
  • Drain liquid into blender and add 3 cups of the cooked vegetables and 1/4 cup of water.
  • Cover and blend until smooth (1 minute), then place pureed vegetables back into sauce pan with remaining potatoes and celery.
  • Stir in remaining ingredients, then heat, stirring occasionally, until hot.
  • Garnish with garlic toast, if desired.

Nutrition Facts : Calories 194.1, Fat 1.7, SaturatedFat 1, Cholesterol 5.7, Sodium 336.9, Carbohydrate 39.9, Fiber 5.1, Sugar 2, Protein 5.8

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