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(Fresh) Onion & Potato Soup

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Serves 4 | Prep Time 5-10 min | Cook Time 12-15 min

Why I Love This Recipe

FEATURING: Fresh onions (or onions) and potatoes.

A simple yet tasty soup that is very comforting, even on a hot day, which has very few ingredients! This soup is very similar in taste to my potato leek soup, especially if you make it with fresh onion (including the green leaves). If you make with with storage onions, just fry the onions a little longer at first (note that the soup will be beige/brown instead of greenish if you make it with storage onions)! This soup can be eaten warm or cold. It also freezes well.

NOTE: TO MAKE CROUTONS: Preheat your oven to broil (550F). All you need to do is cut the bread (ex: 1/3 of a baguette) into cubes, toss it with olive oil, and salt (you can also add other spices you like- ex: oregano, etc.), spread them on a baking sheet and bake. They only take 3-5 minutes to bake (but if you have really fresh bread, they'll take longer to get golden brown).

Ingredients You'll Need

5-6 medium potatoes (ex: approx 4 cups)
2 medium fresh onions, bulb and leaves, chopped separately *
4-5 cups of broth … I added 6 and it was a bit too much
2 bay leaves (optional)
1 tsp salt
Pepper to taste
Bit of oil
Croutons- optional (see note on how to make some in the recipe description)
Chips- optional (we often make a few homemade chips that we serve next to the soup or on top, just as decoration... totally optional)
A bit of fresh onion leaves or green onions, chopped (for garnish - also optional)

* NOTE: You can also use 2 storage onions though the soup will be beige/brown instead of green and you will need to fry the onions a bit longer at first.


Heat oil. Add chopped onion bulb. After 2-3 min (if using storage onions, fry the onions a bit longer, until tender), add potatoes. Sauté a few minutes. Add bay leaf and mix for 10 sec. Add the chopped onion leaves (if using fresh onions, otherwise, skip this step) and mix 30 sec. Add broth, salt and pepper. Let water simmer, then reduce heat to medium-low. Cook 10 min or until potatoes tender. Take the bay leaves out (they usually float on top if you stop mixing the soup so finding them is not too hard). With hand mixer, purée until smooth. You can leave a few chunks. If too thick, add a bit of water or milk of your choice. Serve in each bowl, top with a few croutons and chopped fresh onion leaves optional).
Serve warm or cool.

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