This hearty, velvety Potato Onion Soup is delicious, nutritious, and vegan.
This potato onion soup is a delicious and wholesome way to feed your family fast. Using a medley of flavorful herbs and spices, as well as potatoes, onions, and vegetable broth, this aromatic take on a classic potato soup yields one hot, steaming and satisfying dish.
This recipe is also dairy-free, counting on only vegetable broth as a cooking liquid and those softened potatoes to bring the creaminess. It’s also a highly customizable soup that you can enliven with all kinds of additions and toppings that will only make it taste even more yummy.
The Wonderful Versatility of Potato Onion Soup
This potato onion soup is one recipe where you can really embrace the whole concept of “playing with your food”, as Chef Kimberly Smith, catering professor extraordinaire, taught me at Sullivan University, where I was a student in 2010.
“Class,” she told us one day, while teaching us to make lobster stock with things like wine and the shells of the lobster’s claws and tail, “to create new flavors and find your way as a chef, you HAVE TO PLAY WITH YOUR FOOD … you have to try new things.”
For playing with this potato soup, I highly recommend additions like parsley, chives, nutmeg or a sprinkle of plant-based cheese. For non-vegan options, try sautéing Italian bacon (pancetta) or regular ole’ American bacon in with that onion. We’re talking, YUM. If you’re ok with dairy, try a pungent cheese like Asiago, alongside cheddar, to infuse this soup with contrasting but deliciously cheesy flavor. Or, for a stretchy bite the kids will love, sub mozzarella for the Asiago. Mozzarella is our stretchiest cheese, after all.
How To Make Ahead And Store
You can refrigerate this soup in an airtight container for up to 4 days. To freeze, divide your cooled soup into portions and place it in gallon freezer bags. Make sure to get all the air out of those freezer bags. You can freeze this dairy-free potato onion soup for up to 3 months. When ready to eat, thaw thoroughly and reheat on the stovetop over medium heat or in the microwave, adding more veggie broth if needed.
Serving Suggestions
Try dipping this Ham and Cheese Puff Pastry Melt into your soup, or perhaps this Ultimate Grilled Cheese Sandwich. You could always go the classic soup-and-salad route with this amazing Layered Bacon Ranch Salad or this Cucumber Tomato Salad.
For dessert? How about something fun, colorful, and crunchy, like this Classic Strawberry Pretzel Salad, which kids go cuckoo for, believe me, because it brings that red color they love, as well as the crunchy, munchy, delicious fun pretzels combined with red Jell-O and whipped cream.
Potato Onion Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 3 large potatoes peeled and diced
- 3 3/4 cups vegetable broth
- 3/4 teaspoon salt plus more to taste
- 1/2 teaspoon black pepper
- Fresh chopped herbs for garnish such as parsley or chives
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion to the pot and cook until translucent, about 5 minutes. Add the Italian seasoning, garlic powder, and onion powder; cook 1 more minute.
- Add the diced potatoes, vegetable broth, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.
- Use an immersion blender to purée the soup directly in the pot until smooth. Alternatively, carefully transfer the soup to a blender and purée in batches.
- Serve the soup hot. Garnish with fresh herbs.
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