Potato and Onion Soup

Potato and Onion Soup

25 Reviews 3 Pics

“This is a very savory and tasty soup!”

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Adjust Servings

Original recipe yields 6 to 8 servings



  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


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.



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



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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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



previous recipe:

Rich Italian Sausage and Potato Soup


next recipe:

Baked Potato Soup IV