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This potato and onion soup is for those people looking for something simple, hearty, and flavorful. It is an excellent dish that is packed with creamy potatoes and caramelized onions and is perfect for weekly meal prep.
There’s nothing quite like a big, steaming bowl of potato and onion soup to warm you up on a chilly day.
I’m a big fan of this soup as it is super comforting and satisfying and doesn’t take the whole evening just to whip it up.
And you can do it with a few simple ingredients- potatoes, onions, garlic, and some herbs.
Plus to make this even better I like to make ahead large batches of this soup as it gets even better the next day and all you need to do is to reheat it in a pan.
Trust me, it is going to become your new family staple!
Also, give this potato mushroom soup a try.
Why You’ll Love This Dish
- Simple Ingredients, Big Flavor: You don’t need fancy ingredients, just some pantry staples like potatoes and onions to make this soup.
- Quick and Easy to Make: Ready in just 45 minutes! It’s the perfect weeknight meal when you want something warm and filling but don’t want to spend hours cooking.
- Perfect for Meal Prep: Make a big batch and enjoy it for lunch or dinner all week long. The flavors actually improve after a day or two!
- Versatile Comfort Food: This soup is a delicious comfort food that can be served with anything from a simple salad to a sandwich.
Ingredients In This Onion And Potato Soup Recipe
Potatoes: The star of the show! I recommend using Russet potatoes or Yukon Gold potatoes for their creamy texture and ability to break down easily in the soup. See their differences here.
Onions: A must for adding depth and sweetness to the onion and potato soup.
Vegetable Broth: This is what brings everything together. You can use chicken broth if you prefer, but I like vegetable broth for a lighter taste that lets the other ingredients shine.
Garlic: Garlic adds a fragrant, savory note that complements the potatoes and onions perfectly.
Lemon Juice: To imbue a zingy and citrusy flavor.
Butter: Butter is perfect if you want a rich flavor in the soup.
Olive Oil: It is a healthier option and prevents the butter from burning.
Red Chili Flakes: These add just the right amount of heat and spice to balance out the sweetness of the onions and potatoes.
Oregano: This herb gives an extra layer of aromatic and earthy flavor to the soup.
Bay Leaf: Along with oregano, bay leaf really hoists up the flavors without overpowering other ingredients.
Salt and Pepper
How to Make the Best Potato and Onion Soup
Saute onions and garlic:
Start by heating olive oil and butter in a large pot over medium heat.
Once the oil is hot, add your chopped onions and cook them until they’re golden brown and soft, about 10-15 minutes.
Add the garlic and cook for another 1-2 minutes, until fragrant.
Add the potatoes and broth:
Next, add the diced potatoes into the pot. Stir them around for a minute so they’re coated with onions and garlic. Then add red chili flakes, oregano, bay leaf and pour in vegetable broth, and bring the soup to a boil.
Once it starts boiling, reduce the heat to a simmer and cook for about 20-25 minutes, or until the potatoes are tender and mushy.
Blend, season, and serve:
Remove the bay leaf and transfer the mixture to a blender to puree it for a velvety smooth soup.
Season the soup with salt and pepper, pour the soup into the serving bowls, and add a dollop of olive on top.
Your potato and onion soup is ready to serve hot with a slice of garlic bread on the side.
Tips & Variations
Make it creamy: For a rich and creamy soup, add a splash of heavy cream, half-and-half, or even coconut milk. This adds a velvety texture and makes the soup feel extra indulgent.
Add protein: Add shredded chicken, bacon, or beans for some extra protein. It will make the soup more filling and satisfying and turn it into a complete meal
Make it vegan: If you like to make this soup completely plant-based, just skip adding the butter and use only olive oil, or go for vegan butter.
Herbs and fresh ingredients: Adding fresh herbs like thyme, rosemary, or parsley will give the soup a fresh, aromatic flavor. You can also top it with croutons or a sprinkle of cheese to elevate it even more!
Serving Options
Bread or sandwich: I think a worthy companion along with this onion and potato soup is a slice of garlic bread or Texas toast or a coleslaw sandwich. You can dip the bread into the soup to soak up all the delicious flavors, adding texture and flavor to each bite.
Salads: The freshness of salads (think golden girl salad) with a dressing (like honey mustard lime or balsamic) proves to be a great side that balances the richness of the soup.
Roasted veggies: I love pairing this soup with carrot cabbage stir fry as the natural sweetness and crunch of these roasted veggies complement the savory flavors of potato and onion soup.
How To Store
In the fridge: Once the soup has cooled, transfer it to an airtight container. It will keep in the fridge for about 3-4 days. This onion and potato soup actually tastes better the next day, as the flavors have time to develop!
In the freezer: Freezing the soup is also an option to store it for a longer period of time, and the soup can last for up to 3 months.
Reheating: To reheat, simply heat it up on the stove over medium heat. Pour a bit of water or broth to adjust the consistency.
FAQs
Can I make potato and onion soup vegan?
Yes! Just swap the butter for olive oil and use vegetable broth instead of chicken broth. For creaminess, try coconut milk or plant-based cream.
Can I use different types of potatoes?
Yes, you can use red potatoes, fingerling potatoes, or even sweet potatoes! However, Russet potatoes give the best creamy texture, which is why they’re my favorite.
More Soup Recipes
Please rate and comment if you make this potato and onion soup so I know how much you like it.
Easy And Comforting Potato And Onion Soup
Ingredients
- 2 tbsp Butter
- 1 tsp Olive Oil
- 1 large Onion chopped
- 4 cloves Garlic minced
- 4 medium Russet Potatoes peeled and diced
- 750 ml Vegetable Broth
- 1 tsp Red Chili Flakes
- 1 tsp Oregano
- 1 Bay Leaf
- Salt
- Black Pepper Powder
Instructions
- Start by heating olive oil and butter in a large pot over medium heat.
- Once the oil is hot, add your chopped onions and cook them until they’re golden brown and soft, about 10-15 minutes.
- Add the garlic and cook for another 1-2 minutes, until fragrant.
- Next, add the peeled and diced potatoes into the pot. Stir them around for a minute so they’re coated with onions and garlic. Then add red chili flakes, oregano, bay leaf and pour in vegetable broth, and bring the soup to a boil.
- Once it starts boiling, reduce the heat to a simmer and cook for about 20-25 minutes, or until the potatoes are tender and mushy.
- Remove the bay leaf and transfer the mixture to a blender to puree it for a velvety smooth soup.
- Season the soup with salt and pepper, pour the soup into the serving bowls, and add a dollop of olive on top.
- Your potato and onion soup is ready to serve hot with a slice of garlic bread on the side.
Notes
- Make it creamy: For a rich and creamy soup, add a splash of heavy cream, half-and-half, or even coconut milk. This adds a velvety texture and makes the soup feel extra indulgent.
- Add protein: Add shredded chicken, bacon, or beans for some extra protein. It will make the soup more filling and satisfying and turn it into a complete meal
- Make it vegan: If you like to make this soup completely plant-based, just skip adding the butter and use only olive oil, or go for vegan butter.
- Herbs and fresh ingredients: Adding fresh herbs like thyme, rosemary, or parsley will give the soup a fresh, aromatic flavor. You can also top it with croutons or a sprinkle of cheese to elevate it even more!