Cream Of Onion And Potato Soup
A comforting creamy onion and potato soup with a rich, savory flavor, perfect for chilly days or when craving hearty, wholesome dishes suitable for all ages.
Ingredients
Instructions
- Chop the onions and cube the potatoes.
- Boil the potatoes and onions together until tender, saving 1 cup of potato water.
- In a separate pan, make a white sauce by combining the potato water, scalded milk, flour, and margarine or butter, cooking until smooth and thickened.
- Add the cooked onions and potatoes to the white sauce.
- Season with chopped parsley, salt, and pepper.
- For a smooth soup, beat the mixture with an egg beater or blender; for a chunky texture, serve as is.
Tips & Substitutions
For a creamier texture, consider using whole milk instead of skim milk. If you want to lighten the dish, you can substitute the butter with olive oil. To enhance the flavor, try adding a pinch of nutmeg or garlic powder. For a vegetarian twist, ensure the butter or margarine is plant-based. This soup pairs well with crusty bread for dipping.
Serving Suggestions
Serve this creamy soup warm, garnished with additional chopped parsley for a pop of color. It pairs beautifully with a fresh green salad or a sandwich for a complete meal. For a delightful contrast, serve it alongside Diana'S Fresh Rhubarb Cake for dessert.
Storage & Reheating
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stove over low heat, stirring frequently to maintain a smooth consistency. If the soup thickens too much, you can add a splash of milk or vegetable broth to thin it out.
Nutrition & Diet Analysis (per serving)
Each serving of Cream Of Onion And Potato Soup contains roughly 1200 calories, with 34g protein, 162g carbohydrates, and 52g fat. It is an excellent source of iron (203% of the Daily Value), vitamin C (132% of the Daily Value), and dietary fiber (106% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 2686mg per serving (117% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this soup?
Yes, you can incorporate other vegetables like leeks or carrots for added flavor and nutrition. Just ensure they are cooked until tender before adding them to the white sauce to maintain a smooth texture.
How can I make this soup gluten-free?
To make this soup gluten-free, substitute the flour with a gluten-free flour blend or cornstarch. Be sure to check that the margarine or butter you use is also gluten-free to avoid cross-contamination.
Is this soup suitable for freezing?
Yes, this soup can be frozen. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months. When reheating, it’s best to thaw overnight in the refrigerator and reheat gently on the stove.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).