Potato Onion Soup Food

OLD-FASHIONED POTATO SOUP

Steps:

• Melt butter in a saucepan over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
• While the onions are cooking, place the diced potatoes, carrots, water and chicken soup base (or vegetable base; see Cook's Note) in another pot and bring to a boil. Cook until vegetables are tender, about 10 minutes. Do not overcook. Season with ground black pepper to taste.
• Add the flour to the cooked onions to make a paste. Cook, stirring constantly, for 2 minutes. Gradually add the milk and stir well. Cook over low heat stirring constantly until warmed through. Add the potato and carrot mixture. Stir in the parsley and thyme and heat through. Serve hot.

CREAM OF ONION AND POTATO SOUP

Steps:

• 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.
• 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.

BEST EVER POTATO SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally; drain drippings. Add vegetables, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Stir in cheese until melted. If desired, serve with green onions.

POTATO, LEEK AND ONION SOUP

Steps:

• Trim off tops and roots of leeks, discard tough outer layer.
• Split lengthways and chop finely, wash and drain.
• In a large saucepan, gently melt the butter; add the leeks, potatoes and onion.
• Stir to coat the veggies well in the butter.
• Season with salt and pepper.
• Cover pan and let vegetables sweat over very low heat for about 15 minutes or so.
• Then add the chicken stock and milk, bring to simmer and leave simmering gently for further 20 minutes or until veggies are soft.
• Then either liquidize or puree in a food processor or blender.
• Return to pan and reheat gently, check seasoning as required.
• Stir in chives (or parsley).
• Add a swirl of cream just before serving.

ONION-ROASTED POTATOES

Steps:

• Combine all ingredients in a large plastic bag; shake until well coated. Empty bag into an ungreased 13-in. x 9-in. baking pan. Cover and bake at 350° for 35 minutes, stirring occasionally. Uncover and bake 15 minutes longer or until potatoes are tender.

POTATO SOUP

Steps:

• Melt the butter in a heavy saucepan. When it foams, add the potatoes and onions and toss them in the butter until well coated.
• Sprinkle with salt and a few grinds of pepper. Cover with a butter wrapper or paper lid and the lid of the saucepan. Sweat on a gentle heat for approximately 10 minutes.
• Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured add the boiling stock and continue to cook for about 10-15 minutes or until the vegetables are soft.
• Add the milk and purée the soup in a blender or food processor. Taste and adjust seasoning.
• Serve sprinkled with a few freshly chopped herbs or some of the following garnishes.

IRISH-STYLE POTATO ONION SOUP

Steps:

• Gather the ingredients.
• Heat a 6- to 8-quart stockpot, add 4 tablespoons of the butter and onions, and cook gently. Do not let the onions brown. Add the peeled and sliced potatoes, milk, and chicken stock . Add 1/4 cup of the chives, celery seeds, and thyme . Cover and cook gently for about an hour.
• In a small saucepan melt remaining 2 tablespoons butter and whisk in the flour. Let the roux bubble for 2 minutes on medium-low heat, stirring constantly. Thicken the stock with the roux, whisking carefully to avoid lumps. Cook for 5 to 10 minutes and then puree together in a food blender .
• Add the cream and gently reheat, but do not boil. Season with salt and pepper . Serve with remaining 1/4 cup chopped fresh chives and the crisply fried bacon as garnishes.

ONION SOUP ROASTED POTATOES

Steps:

• Wash and cut unpeeled potatoes into chunks. I make 2 bowls and toss potatoes in olive oil and then in onion soup mix that is whisked together with black pepper and garlic powder.
• Spray a baking sheet with cooking spray. Spread potatoes on sheet and bake in preheated 425 degree oven for about 40 minutes or until nicely browned and cooked. Turn potatoes with spatula after 20 minutes.

POTATO ONION SOUP

Steps:

• Mix all ingredients except onions and Butter into pot. (Place on low heat)for approx 25 minute.
• Cut onions into 1/8 inch strips.
• Sautee onions in Butter ontil golden brown.
• Mix Onions and left over melted butter into pot with soup.
• Top with Paprika, Salt and Pepper to task.
• Bacon bits are a great addtion.

POTATO ONION SOUP

Steps:

• Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water.
• Bring to a boil, then cover and let cook until the potatoes are completely tender.
• Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft.
• Puree the potato mixture in a blender or food processor, then return it to the saucepan.
• Add the onions to the saucepan, together with their buttery juices.
• Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.

POTATO ONION SOUP

Steps:

• In a Dutch oven or soup kettle, saute onions over medium heat in oil for 10-12 minutes or until golden brown. Remove and set aside. , In the same kettle, brown beef; drain. Add the water, potatoes, vinegar, bouillon, salt, pepper and reserved onions; bring to a boil. Reduce heat; cover and simmer for 30 minutes or until potatoes are tender. , Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss cheese, a slice of bread and Parmesan cheese. Bake at 375° for 10 minutes or until cheeses are bubbly.

POTATO SOUP

Steps:

• Add potatoes, onion, garlic, seasoning, and chicken stock to slow cooker.
• Cook on high for 6 hours or low for 10 hours.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Add potatoes, onion, garlic, seasoning, and chicken stock to instant pot. Cover and set to 'sealing'.
• Cook on manual (high pressure) for 5 minutes, then natural pressure release for about 10 minutes.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!
• Bring chicken stock to a simmer in a large stock pot. Add potatoes, onion, garlic, and seasoning.
• Simmer about 15 minutes, until potatoes are fork tender.
• Add the softened cream cheese and puree soup with an immersion blender until the cheese is incorporated and about half the soup is blended.
• Stir well, top with your choice of garnishes & enjoy!

FRENCH ONION SOUP POTATO GRATIN

Steps:

• For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
• For the potato gratin: Preheat the oven to 400 degrees F.
• Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
• Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
• Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
• In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
• In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
• Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

SWEET POTATO AND ONION SOUP

Steps:

• Heat the vegetable oil in a large saucepan and add the diced sweet potatoes and carrot, sliced onions and garlic.
• Saute gently for five minutes, stirring frequently.
• Pour in the vegetable stock and orange juice, and bring them to the boil.
• Reduce the heat to a simmer, cover the pan and cook the vegetables for 20 minutes, or until the sweet potato and carrot cubes are tender.
• Transfer the mixture to a food processor or blender in batches, and process for one minute until pureed. Return the puree to the rinsed out pan.
• Stir in the natural yoghurt and chopped coriander and season to taste. Serve the soup garnished with coriander sprigs and orange rind.
• NOTE:.
• This soup can be served chilled, if preferred. If chilling it, stir the yoghurt into the soup just before serving, and serve in chilled bowls.

CREAMY POTATO BAKE WITH FRENCH ONION SOUP (VIDEO)

Steps:

• Preheat oven to 350°F/180°C fan forced.
• Layer the sliced potatoes in a medium baking dish or casserole dish. I used 12"x7" dish.
• In a bowl, mix together the whipping cream and the packet of French Onion Soup mix until combined. Pour over the potatoes and cover with foil.
• Bake in the oven for 60 minutes. Remove foil, add the cheese and bake for ten minutes until golden brown. Allow to rest for 10 minutes before serving.