Cream of Onion and Potato Soup Recipe - Allrecipes.com
Cream of Onion and Potato Soup Recipe
  • READY IN ABOUT hrs

Cream of Onion and Potato Soup

Recipe by  

"This is a creamy, rich soup that is pureed to be really thick. It will keep you warm on those cold days. Try it with some fresh Italian or French bread, or garnish with croutons."

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Ingredients Edit and Save

Original recipe makes 24 servings Change Servings
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  • PREP

    10 mins
  • COOK

    55 mins
  • READY IN

    1 hr 5 mins

Directions

  1. In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
  2. In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.
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Reviews More Reviews

Most Helpful Positive Review
Mar 09, 2006

Lovely soup but beware - it doesn't scale down the 3 cups of juice so if you make less, reduce the amount of liquid you use as it was a little thin.

 
Most Helpful Critical Review
Dec 15, 2007

Good Soup! The family loved it, but after I added the puree to the pot, the flour began to form balls, so I re blended the entire soup, and it turned out delicious. I also added Maggi Chicken Bouilon Cubes and left some unmashed stewed potato cubes on the side for an even heartier, thicker soup.

 
Sep 16, 2003

This is a really good recipe. I didn't put all of the potato and onion mixture in the blender because my family likes pieces of potato in their soup.

 
Sep 16, 2003

This was a very hearty soup that I really enjoyed! I added vegetarian sausage & a little low-fat shredded cheddar and it was YUMMY!! I'd highly recommend this soup! It could serve a a tasty base to any veggie cream soup... just toss in some other veggies after you've pureed everything & enjoy! Or, it's good as is!

 
Jul 24, 2006

This is a wonderful, creamy soup, but like another reviewer noted, there is too much liquid when making a smaller recipe. I decided to keep the extra liquid and made the white sauce thicker, using three tablespoons each of butter and flour to two cups of milk. I also cooked the onions and potatoes in vegetable stock instead of water and stirred in about 1 teaspoon of ground sage (It brought out the onion flavor.) with the salt and pepper.

 
Oct 27, 2006

Great basic recipe. I however added a lot of extra spices such as seasoning salt. Also I omitted the parsley, i honestly hate that stuff ha, instead I used another seasoning which is made up of ground orageno, parsley, onions, thyme, etc. Really GOOD!!!! Everybody asked for seconds, and even licked their bowl.

 
Dec 29, 2002

This recipe, in my opinion, has too many onions. I reduced the potatoes in half but only added two onions. My house smelled like onion for days. I enjoyed the flavor though.

 
May 31, 2008

Perfect consistency for cream of potato. I tweaked it to make a cream of potato and broccoli. If that was your plan, too, keep in mind creaming and adding broccoli makes it bland, but Worcestershire sauce , mustard powder, and a LOT of salt (4 tbsp. in a 6 serving recipe) relieves that. Great recipe, very easy! I'll use it again.

 

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Nutrition

  • Calories
  • 182 kcal
  • 9%
  • Carbohydrates
  • 29.5 g
  • 10%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 4.9 g
  • 7%
  • Fiber
  • 3.3 g
  • 13%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 67 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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