Potato Onion Soup Recipes

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ONION-ROASTED POTATOES



Onion-Roasted Potatoes image

Slightly crisp on the outside and tender on the inside, these potatoes are a hit with the family. This side dish is one of my favorites because the soup mix glazes the potatoes so nicely and it's very simple to prepare. -Schelby Thompson, Camden Wyoming, Delaware

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 8 servings.

Number Of Ingredients 3

2 pounds red potatoes, sliced 1/2 inch thick
1/3 cup canola oil
1 envelope onion soup mix

Steps:

  • Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.

Nutrition Facts :

POTATO AND ONION SOUP



Potato and Onion Soup image

This is a very savory and tasty soup!

Provided by CORWYNN DARKHOLME

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

Yield 7

Number Of Ingredients 9

¼ cup margarine
1 onion, thinly sliced
2 leeks
2 red potatoes, peeled and sliced
2 quarts water
1 tablespoon salt
¼ cup margarine
½ cup heavy whipping cream
3 tablespoons chopped fresh chives

Steps:

  • In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
  • Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

Nutrition Facts : Calories 243 calories, Carbohydrate 16.8 g, Cholesterol 23.3 mg, Fat 19.3 g, Fiber 1.7 g, Protein 2.1 g, SaturatedFat 6.2 g, Sodium 1169.3 mg, Sugar 2.4 g

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

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.

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