French Onion Potato Soup


Posted: October 27

Time: 1 hour

Yield: 6 servings

recipe image

What if you took the rich, creamy indulgence of a loaded potato soup and combined it with the caramelized comfort of french onion soup? Well, you'd have French Onion Potato Soup—a new classic in home-cooked delight! Topped with cheesy baguette croutons for a beautiful crunch, this soup is a symphony of savory flavors! The best part is you can have it ready to eat in an hour or less! French Onion Potato Soup is a high cuisine twist on a soul food favorite.


Ingredients

• 1 stick salted butter • 1 large onion, thinly sliced • 1 teaspoon thyme • 2 teaspoons kosher salt • black pepper, to taste • 1 bay leaf • 2 garlic cloves • 1/2 cup dry white wine • 2 pounds russet potatoes(about 3 large tubers), peeled and chopped into 1-inch pieces • 6 cups low-sodium chicken broth • 1/2 cup heavy cream • 12 slices baguette • 3 cups (about 9 ounces) gruyère cheese, grated

Directions

Step 1

Preheat the broiler.

Step 2

In a large pot or dutch oven (on the stove-top), melt 4 tablespoons of the butter over medium heat.

Step 3

Add in the thyme, onion, 1 teaspoon of salt, and a sprinkle of pepper.

Step 4

Cook and stir occasionally for 10-15 minutes, or until the onion is slightly golden brown and soft.

Step 5

Add the garlic, bay leaf, and wine to the pot, cooking until the wine has mostly evaporated, about one minute.

Step 6

Mix in the chicken broth, potatoes, pepper (to taste), and the remaining 1 teaspoon of salt, bringing it to a boil.

Step 7

Cook for 10-15 minutes until the potatoes are nice and soft. Then remove and discard the bay leaf.

Step 8

Using an immersion blender, puree the soup in the pot until smooth. If you don't own an immersion blender, you can puree in batches using a normal blender and then return each batch to the pot.

Step 9

Mix in the remaining 4 tablespoons of butter and the heavy cream until combined fully.

Step 10

Then, evenly divide the soup among six 10-ounce ramekins. Set 2 slices of bread on top of the soup in each filled ramekin. Sprinkle the top of each ramekin with the gruyère, about a 1/2 cup each.

Step 11

Set the ramekins on a foil-lined baking sheet and place the sheet into the broiler. Broil until the cheese begins to brown in spots and is nice and bubbly, for 2-3 minutes.

Step 12

Serve hot!


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