Cool Fall days mean it’s the time for homemade soups. Onion and potato soup is a simple to prepare soup that goes along well with sandwiches for lunch or dinner. There is no meat in the soup unless you use a meat broth instead of water.
Good sandwiches to serve with this soup would be grilled ham and cheese, egg salad, wraps with any filling or biscuits baked with a cheese filling. Add a light salad and a piece of cake or pie for a full meal.
The recipe will serve 4 to 6.
Onion and Potato Soup
- 3 large potatoes, peeled, diced and boiled
- 3 tablespoons of butter
- 3 large onions, peeled and sliced thin
- Pinch each of salt and black pepper
- ¼ cup of all-purpose flour
- 2 cups of hot water, stock or broth
Peel and dice the potatoes. Cook in boiling water until almost tender. Remove from the heat and drain. Sit the potatoes aside.
Peel the onions and slice thin.
Melt the butter in a Dutch oven. Add the onions and stir while they cook. Add a pinch each of salt and black pepper. Cook until the onions are golden.
Sprinkle the flour over the onions and stir to combine. Lower the heat. Let the flour brown. Slowly stir in the water, stock or broth.
Stir in the potatoes, taste and adjust seasonings. Cover the pan. Simmer slowly over low heat until you are ready to serve.
Leftover mashed potatoes can be used in the soup. Add a short time before serving and stir in well.
A few slices of bacon that has been cut into pieces can be used instead of the butter.
Thinly sliced carrots or cooked corn is good in this soup.
Use half milk if you want a cream soup.
Beef or vegetable broth can be used. Water you have cooked vegetables in can be saved in a jar in the refrigerator and used for soups.
¼ of a cup of red wine can be added with the water or broth.
Sliced mushrooms lightly cooked in butter can be added. Canned mushrooms could be used.