Nourishing Potato Onion Soup with Turkey Bacon for Comforting Flavor
Nourishing Potato Onion Soup is a creamy, comforting soup made with caramelized onions and hearty potatoes.
Equipment
- Dutch oven
- Immersion Blender
Ingredients
Base Ingredients
- 2 tablespoon butter see Note 1
- 1 large vidalia onion thinly sliced into ¼" slices (2.5 - 3 cups sliced)
- 2 cloves garlic minced
- 24 oz yukon gold potatoes diced into 1" cubes (4 heaping cups), see Note 2
- 4 cups broth chicken bone broth preferred, but any broth will yield great results
- 1-2 cups water
- ¼ cup dry white wine or additional broth
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 1 sprig fresh rosemary plus more for garnish
- 1 sprig fresh thyme plus more for garnish
- 1 leaf bay leaf
- 1 tablespoon fresh lemon juice
- 4 tablespoon extra virgin olive oil for garnish, optional
Instructions
Cooking Steps
- Heat a dutch oven over medium heat; add the butter and oil heat until the butter melts then foams. Add the onions, season with a pinch of salt, then toss to coat in the fat.
- Saute the onions, stirring every 5 minutes or so, until the onions soften, then brown, then caramelize. If the pot gets too dry and the onions start to burn and/or stick, add a tablespoon of water or broth to deglaze the pan and keep the onions moist.
- Add the garlic and saute, stirring continuously, until the garlic is fragrant, about 1 minute.
- Deglaze the pot with the wine, stirring and scraping any browned bits. Cook until the wine is mostly absorbed, 3-5 minutes.
- Add the potatoes, broth, salt, and pepper, then give everything a good stir. Top with the fresh rosemary, fresh thyme, and bay leaf. Increase the heat to high and bring the liquid to a boil. Reduce to low and simmer until the potatoes are cooked through, about 20 minutes.
- Fish out the herbs stems and bay leaf, then add the lemon juice. Blend right in the pot with an immersion blender until smooth, or carefully transfer to a blender and blend until smooth (you may need to do this in batches). Add additional water to thin as needed.
- Ladle the soup into bowls. Drizzle with olive oil and fresh herbs to taste, and serve right away.
Notes
If you're lactose-intolerant, use ghee, olive oil, or vegan buttery in place of butter. Feel free to keep on the skins of the potatoes, especially if using new/baby potatoes. Garnish can make or break a soup. We love a drizzle of extra virgin olive oil - it's sweet and tangy, and gives a nice contrast to the rich soup.
Nutrition
Serving: 1heaping cupCalories: 400kcalCarbohydrates: 27gProtein: 3gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 15gMonounsaturated Fat: 6gCholesterol: 15mgSodium: 622mgPotassium: 487mgFiber: 4gSugar: 2gVitamin A: 13IUVitamin C: 25mgCalcium: 3mgIron: 6mg
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