Creamy Potato and Onion Soup
I am FREEZING! (Yes, I am also a wimp.) It was 38˚ this morning, which is just plain wrong in Southern California. These temperatures mean only one thing: SOUP.
I find puree soups more satisfying for some reason. They are stick-to-your-ribs soups. No measly broth will do in this frigid climate.
Puree soups can be made with just about any vegetable or root. You can use fresh or leftover mashed potatoes for this recipe, or you can make it with other roasted roots, like butternut squash, or the fantastically delicious celery root. Or omit the roots completely and use broccoli or cauliflower. Mmmmm. Brain Soup.
The key to this recipe is the caramelized onions. They add sweet complexity to an otherwise bland dish. The slow, steady heat releases all the onions sugar, making them creamy and sweet. Cook them too fast and they’ll become bitter.
3 TB. olive oil
3 large yellow onions, diced
3 cloves garlic
2 stalks celery, chopped
2 TB. whole wheat flour
4 cups vegetable stock
2 lb. russet potatoes, peeled and chopped
2 cups milk
1/2 cup heavy cream
1/2 tsp. kosher salt
1/2 tsp. black pepper
- Heat oil in a large soup pot over high heat. Add onions, reduce heat to low, and cook, stirring, until tender and deep golden brown, about 30-45 minutes. Add garlic and celery and cook until tender.
- Add flour and cook until fat is absorbed, about 1 minute. While whisking, slowly add broth. Increase heat and bring liquid to a boil, stirring periodically. At the boil, add potatoes and reduce heat. Simmer until potatoes are tender, about 15-20 minutes.
- Allow soup to cool for 15-20 minutes, then puree. Return to the heat, add milk, cream, salt and pepper, and simmer another 5 minutes before serving. Do not return to a boil after milk is added, or it will curdle.