French Onion Potato Soup #SoupSaturdaySwappers
Today, Wendy invited us to: "Share your favorite first course soup for an elegant holiday dinner gathering."
To be honest we don't have soup as a separate course really ever in my house - when I make soups they're generally meant to be the star of the show and main event! So it was fun to think about a good first course soup. I tried to think of something without a protein in it that I've had and enjoyed, and that made me think of potato soups, and then I stumbled across this French onion soup hybrid and knew I needed to make and share this one.
This recipe begins like a more traditional French onion soup, with caramelized onions, thyme, garlic, and white wine - and then you add in chicken broth and simmer potatoes in that mixture, and then puree the whole thing! You end up with a wonderfully creamy, lightly flavored potato soup which then gets topped like French onion soup with baguette slices, a generous pile of gruyere cheese and broiled until melted and lightly browned! It's such a pretty dish, served up in individual ramekins.
See all of our lovely first course soups for today!
French Onion Potato Soup
1 stick butter
1 large onion, thinly sliced
1/2 tsp dried thyme
1 tsp salt, more / less to taste
1/2 tsp black pepper, more / less to taste
1 bay leaf
2 tsp minced garlic
1/2 cup dry white wine
2 lbs russet potatoes (about 3 large), peeled and chopped into 1-inch pieces
4 cups low-sodium chicken broth
1/2 cup heavy cream
12 slices baguette
3 cups (about 9 ounces) grated gruyère cheese
- In a large soup pot or dutch oven, melt 4 TBS of the butter and add the onion; sauté until golden and tender (about 15 minutes), stirring occasionally. Season onion lightly with salt and pepper while cooking. Add the garlic and sauté another minute.
- Add in the white wine and bay leaf; simmer until wine has mostly reduced.
- Add in the broth, salt, pepper, and diced potatoes. Bring to a low simmer and cook for about 15 minutes, or until potatoes are very tender.
- Turn off the heat. Remove and discard the bay leaf. Use an immersion blender and carefully puree the soup.
- Stir in the remaining butter and the heavy whipping cream until blended in. Taste, and adjust seasonings if desired.
- Divide soup amongst 6 10-oz ramekins, top each with 2 slices of baguette and about 1/2 cup of shredded cheese.
- Place ramekins on a baking sheet and place under broil in the oven for about 3-4 minutes, until cheese is melted and lightly golden brown.
Recipe adapted from The Pioneer Woman