Potato and Onion Soup

Read Reviews (23)

"This is a very savory and tasty soup!" — CORWYNN DARKHOLME

Directions

In a heavy 4 quart pan, melt 1/4 cup butter and onion until wilted. Add cleaned and sliced leeks, potatoes, water and salt. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender.
Remove from heat and cool if you want. Blend the cooked mixture until smooth. Return to the saucepan; add 1/4 cup butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle.

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Reviews More Reviews

Most Helpful Positive Review

May 01, 2007

I don't know what some of the reviewers did to make their recipes no good, because mine was delicious!! It was amazing! My whole family thought so.

—Sara_H44

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Most Helpful Critical Review

Nov 29, 2006

Made some changes...Used 3 - 4 large red potatoes, either 2 qts of vegetable broth or 1 qt water & 1 qt veg. broth, use evaporated milk, and lots of fresh cracked pepper...We like it a little chunky so didn't blend smooth, and addded some fresh grated parmesean cheese right before serving, along with the chives...Can also add some fresh mushrooms for added flavor

—Honey

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26 Ratings

Nov 10, 2008

LOVED IT! But I added more potatoes and instead of the heavy cream, I used sour cream. REALLY good. My husband's having me add it to my list of things-he-loves-me-to-make.

—kjb96a

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Oct 03, 2007

if you want to make the soup to a thicker consitentcy you can add a little bit of slurry wich is cornstarch and water or you can use a little bit of roux which is butter cooked into flour.

—Sous Chef J.Smith

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Jul 25, 2007

We loved this recipe. I substituted low-fat half-and-half for the cream, and it didn't make any difference.

—CaliforniaErin

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Nov 28, 2006

Like potato water. DO NOT MAKE THIS SOUP!!!

—Courtney

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Jan 30, 2009

I used chicken broth and 2% milk, but added another potato to make it thicker. I also added a garlic clove. It was really good and easy to make!

—Marisa

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Jul 10, 2005

What a wonderful recipe! It's easy to make and great to eat! My husband and I made this together and it couldn't have been better! Definitely restaurant quality! The only changes we made were these...We added one more red potato (just to give it a little bit more potato flavor) And we only used 1 leek. (Using only the green, and a little bit of the white, but not much) This is definitely going to be recipe used regularly around our household! Thank you so much Corwynn!

—BeckaBaker

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Nutrition

Calories
243 kcal
12%

Carbohydrates
16.8 g
5%

Cholesterol
23 mg
8%

Fat
19.3 g
30%

Fiber
1.7 g
7%

Protein
2.1 g
4%

Sodium
1169 mg
47%

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

Nutritional Information

Potato and Onion Soup

Serving Size: 1/7 of a recipe
Servings Per Recipe: 7
Amount Per Serving
Calories: 243
Calories from Fat: 173

% Daily Value *
Total Fat 19.3g 30 %
Saturated Fat 6.2g 31 %
Cholesterol 23mg 8 %
Sodium 1169mg 47 %
Potassium 302mg 8 %
Total Carbohydrates 16.8g 5 %
Dietary Fiber 1.7g 7 %
Protein 2.1g 4 %
Sugars 2.4g
Vitamin A 26 %
Vitamin C 20 %
Calcium 6 %
Iron 8 %
Thiamin 9 %
Niacin 11 %
Vitamin B6 16 %
Magnesium 9 %
Folate 15 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.