Zesty Creamy Potato and Onion Soup Recipe

Some evenings just call for a bowl of something warm that wraps around you like a soft blanket. That is exactly when I turn to this rich Creamy Potato and Onion Soup to lift my spirits.

It proves that you do not need a long grocery list to create a meal with deep flavor and satisfying texture.

What Makes This Creamy Potato and Onion Soup Special

The natural sweetness of the spring onions pairs beautifully with the earthy, starch-rich potatoes.

You can have this entire meal on the table in just over thirty minutes with minimal cleanup required.

It freezes beautifully, meaning you can double the batch for quick lunches throughout the busy work week.

If you enjoyed this comforting bowl, I highly recommend trying my Hearty Pancetta Gnocchi Recipe for another satisfying dinner option, or perhaps the Zesty Baba Ghanoush Recipe if you want a lighter vegetable side.

Everything You Need for Creamy Potato and Onion Soup

Here are the simple pantry staples required for this recipe:

• Potatoes: Use a starchy variety like Russet or a general-purpose baking potato for the smoothest texture.
• Vegetable Stock: A high-quality stock cube or liquid broth provides the savory foundation for the soup.
• Spring Onions: These mild onions offer a fresh, grassy flavor that isn’t as sharp as yellow onions.
• Garlic: Fresh cloves add a necessary aromatic depth to the base.
• Olive Oil: Used for sautéing the aromatics to release their natural oils.
• Sour Cream: Full-fat versions work best to add richness and prevent curdling.
• Dried Thyme: This herb brings a subtle earthy note that complements the potatoes.
• Dried Parsley: Adds a hint of color and a mild herbal background flavor.
• Salt: Essential for bringing out the natural flavors of the vegetables.
• Black Pepper: Freshly cracked pepper adds a gentle heat to the creamy finish.
• Water: Used to adjust the consistency of the soup to your liking.

My Method for Creamy Potato and Onion Soup

Let’s get cooking!

1. Start by heating your olive oil in a large saucepan over medium-low heat. Add the chopped spring onions and minced garlic, stirring them frequently for about three minutes until they soften and become fragrant without browning. You want to hear a gentle sizzle and smell that inviting aroma of cooking onions before moving to the next step.
2. Toss in the diced potatoes and stir them well to coat in the oil and onion mixture, cooking for another two minutes. Pour in the water and vegetable stock, then sprinkle in the dried thyme, parsley, salt, and pepper. Bring the liquid to a gentle simmer and let it cook uncovered for roughly 25 minutes until the potatoes are completely tender and crush easily when pressed against the side of the pot.
3. Remove the saucepan from the heat source to stop the cooking process. Stir in the sour cream, then use an immersion blender to puree the mixture until it is silky and uniform. If you do not have a stick blender, carefully transfer the soup to a standard blender in batches, but be sure to vent the lid to allow steam to escape.

Pro Tips for Creamy Potato and Onion Soup

To ensure the smoothest texture possible, cut your potatoes into uniform cubes so they cook evenly.

I always use full-fat sour cream in this Creamy Potato and Onion Soup to prevent the dairy from separating when added to the hot liquid.

If you prefer a rustic texture, try blending only half the mixture and leaving some potato chunks intact.

Best Ways to Enjoy Creamy Potato and Onion Soup

A crusty loaf of sourdough bread is essential for soaking up every drop of this Creamy Potato and Onion Soup.

I often top each bowl with extra chopped scallions and a crack of black pepper for a fresh bite.

I love seeing your creations in the kitchen, so please tag me on Pinterest if you make this recipe.

Creamy Potato and Onion Soup Recipe

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• Author: Amelia Bryan
• Total Time: 37 min
• Yield: 3 servings
• Diet: Vegetarian

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Description

A velvety, comforting soup made with fresh spring onions and potatoes. This easy vegetarian meal comes together in about 35 minutes.

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Ingredients

• 760 g potatoes, peeled and diced
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 100 g spring onions, chopped
• 1 vegetable stock cube
• 1 liter water
• 1 tbsp full fat sour cream
• 1/2 tsp dried parsley
• 1/2 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Heat the olive oil in a large pot over medium-low heat. Add the spring onions and garlic, sautéing for 3 minutes until soft and fragrant.
2. Add the diced potatoes and cook for 2 minutes, stirring to coat. Add the water, stock cube, thyme, parsley, salt, and pepper.
3. Simmer gently for about 25 minutes, or until the potatoes are very soft and break apart easily.
4. Remove from heat and stir in the sour cream. Blend with an immersion blender until completely smooth and creamy. Adjust seasoning if needed and serve hot.

Notes

Store leftovers in the fridge for up to 3 days. Reheat gently on the stove. For a vegan version, use a plant-based sour cream substitute.

• Prep Time: 12 min
• Cooling: 5 min
• Cook Time: 25 min
• Category: Dinner
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl
• Calories: 245
• Sugar: 6g
• Sodium: 800mg
• Fat: 7g
• Saturated Fat: 2g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 51g
• Fiber: 8g
• Protein: 5g
• Cholesterol: 7mg

Keywords: Creamy Potato and Onion Soup, potato soup, vegetarian dinner, easy soup recipe