Potato and Onion Soup

Potato and Onion Soup

25 Reviews 3 Pics
CORWYNN DARKHOLME
Recipe by  CORWYNN DARKHOLME

“This is a very savory and tasty soup!”

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Ingredients

Adjust Servings

Original recipe yields 6 to 8 servings

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Directions

  1. 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.
  2. 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 (25)

Rate This Recipe
Sara_H44
18

Sara_H44

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.

Honey
18

Honey

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

kjb96a
17

kjb96a

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.

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Nutrition

Amount Per Serving (7 total)

  • Calories
  • 243 cal
  • 12%
  • Fat
  • 19.3 g
  • 30%
  • Carbs
  • 16.8 g
  • 5%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 23 mg
  • 8%
  • Sodium
  • 1169 mg
  • 47%

Based on a 2,000 calorie diet

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