This Super Easy Caramelized Onion and Potato Soup is the perfect example of how just a few ingredients can turn into something completely magical. We’re talking creamy mouthfeel, layers of flavor and in fact a pretty darn healthy meal. Once you taste it, your life just may be changed forever.
The hubs and I have a favorite restaurant here in Santa Barbara, Trattoria Vittoria, that serves quite possibly the most legit Italian food I’ve encountered stateside. They employ Italian chefs, the owner spent a good portion of his childhood in Italy and speaks fluent Italian, the food is amazing and, in fact, so are the drinks with an incredibly entertaining flair bartender manning the helm (who also has a blog, Flair Project, that you should most definitely check out for some out-of-this-world cocktail recipes.)
The restaurant also happens to be one of my husband’s work accounts, so we often find ourselves eating there both for lunch during the week and quite frequently on a “date night” out on the town. What can I say, when we find something good, we stick with it.
Anyhow, even though alllll of the food is delicious, one of my favorite things to order at lunch (okay, even often at dinner) is a cup of their soup of the day. It changes frequently, and you’ll rarely get the same thing twice, but it’s always tasty and I’ve never been disappointed.
A while back, I met Chris there for lunch and they were serving a Caramelized Onion and Potato Soup. I wasn’t too sure what to expect (for some reason I thought it might be chunky?) but I went ahead and ordered it because I knew I wouldn’t be disappointed. What came out of the kitchen was a delicious, velvety smooth purée that was chock full of flavor and left me practically licking the bowl. I immediately knew I wanted to recreate something like it in my own kitchen!
And that’s what you have here today folks, what I’m proud to say is almost a spot-on rendition of the soup I tasted on that fateful day. I made this Super Easy Caramelized Onion and Potato Soup all from taste, without asking the chef for any tips on how they did it, but I’d have to say I’m really darn proud of the result.
The best part about this recipe? It only requires 6 ingredients (well, 8 counting the optional one and salt and pepper) and comes together easily and beautifully as long as you (a) have the patience to caramelize some onions beforehand and (b) have a regular or immersion blender on hand. I mean, I found myself standing at the stove asking “Is this really all I need? Is the flavor really already this outstanding?” Yep yep, they are!
So here’s all you need to make this Super Easy Caramelized Onion and Potato Soup tonight:
Heavy cream (optional)
Prosciutto (again, optional)
Plus a little salt and pepper. That’s it! I’m venturing to guess you may already have a lot (if not all) of this stuff on hand, which means Super Easy Caramelized Onion and Potato Soup is becoming even more of a reality for gracing your dinner table tonight.
Although this recipe is easy and does not require much hands-on work, it does take a little bit of time. We have to give all of those delicious flavors time to come together, after all! But the results are totally worth it. Promise.
Do you have any fun and delicious soup recipes I need to try? Now that fall is just around the corner (and Baby D’s due date!) I’m looking for all the cooler weather recipes I can get my hands on. Leave me your recs in the comments below!
Super Easy Caramelized Onion and Potato Soup
- 2 tablespoons butter
- 2 white or sweet onions, thinly sliced
- 2 baking potatoes, peeled and cut into large chunks
- 4 cups chicken stock
- 4 cloves peeled garlic
- Salt and pepper, to taste
- 1/4 cup heavy cream (optional)
- 3 slices prosciutto, to top (optional but highly recommended)
- First, you’ll want to caramelize your onions. Melt butter in a sauté pan over medium-low heat. Add sliced onions and cook, low and slow and stirring occasionally, until onions take on that beautiful caramel color. This may take up to 30 minutes. Be patient! You don’t want to cook the onions too fast and give them a burnt flavor.
- Once onions are sufficiently caramelized, add them to a large stockpot along with potatoes, chicken stock and peeled, whole garlic cloves. Bring to a boil, then reduce to medium heat and simmer until potatoes are tender when you poke them with a fork. Reduce heat to low.
- Use either an immersion blender or transfer the soup to a regular blender and purée until there are no longer any chunks. Transfer back to the stockpot on low heat (if using a regular blender), stir in heavy cream (if using) and season with salt and pepper to taste. Keep soup simmering on low while you make some crispy prosciutto to top it off!
- Heat a small nonstick sauté pan over medium-high heat. Once pan is hot, add slices of prosciutto and cook until crisp, flipping when necessary. Transfer to a cutting board and chop prosciutto into little pieces.
- Ladle warm soup into bowls and top with crispy prosciutto. Enjoy immediately!
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