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Creamy Caramelized Onion and Potato Soup

Creamy caramelized onion and potato soup combines deeply golden onions with tender russet potatoes in a smooth, rich soup. A long, gentle caramelizing step builds savory flavor before the soup is blended and finished with heavy cream.
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Prep Time 20 minutes
Cook Time 1 hour 36 minutes
Total Time 1 hour 56 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 1 tbsp olive oil
  • 3 lb yellow onions thinly sliced
  • 1 tsp kosher salt plus more to taste
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 0.5 tsp black pepper
  • 2 lb potatoes russet, peeled and cut into 1-inch pieces
  • 6 cup low-sodium chicken or vegetable broth
  • 1 bay leaf
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven
  • 1 immersion blender

Method
 

  1. Melt the unsalted butter and olive oil in a 6-quart Dutch oven over medium-low heat.
  2. Add the yellow onions and kosher salt and cook for 50 to 65 minutes, stirring every few minutes, until the onions are very soft and deeply golden brown.
  3. Stir in the garlic, dried thyme, and black pepper and cook for 1 minute, until fragrant.
  4. Add the russet potatoes, low-sodium chicken or vegetable broth, and bay leaf.
  5. Bring to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer, cover, and cook for 20 to 25 minutes, until the potatoes are very tender.
  6. Remove the bay leaf.
  7. Blend the soup with an immersion blender until smooth.
  8. Stir in the heavy cream and warm over low heat for 3 to 5 minutes without boiling; taste and add more kosher salt as needed.

Notes

For the deepest flavor, let the onions become very soft and deeply golden brown without rushing them. Refrigerate leftovers for up to 4 days; freezing is not recommended because the cream may separate. Use vegetable broth for a vegetarian version.