Nourishing Potato Onion Soup

Nourishing Potato Onion Soup

 

 

 

 

 

This potato onion soup is creamy without cream, slightly sweet from a base of caramelized onions, and as cozy as your favorite blanket. It's nutrient dense and bone warming, and naturally Whole30, paleo, gluten free and grain free. 

 

Ingredients

·         2 tbsp ghee or butter

·         1 large vidalia onion thinly sliced into 1/4" slices

·         2 cloves garlic chopped

·         24 oz yukon gold potatoes diced into 1" cubes

·         4-5 c bone broth or vegetable broth for vegan or vegetarian

·         1 tsp sea salt

·         1 tsp cracked black pepper

·         1 sprig fresh rosemary plus additional minced for garnish

·         1 bay leaf

·         1 tbsp fresh lemon juice from half a lemon

·         4 tbsp chopped chives

·         4 tbsp extra virgin olive oil

 

Instructions

1.   Trim the ends of the onion, remove the peel, and slice in half. Lay the onion cut side down on your cutting board and thinly slice into ¼” slices using a sharp knife or madonline. Set aside.

2.   Heat a dutch oven over medium heat; add the ghee or butter and allow it to melt. Add the onions to the pot plus a pinch of salt, then stir to coat the onions in the fat. 

3.   Saute the onions over medium heat, stirring every 5 minutes or so, until the onions soften, then brown, then caramelize. If the pot gets too dry and the onions start to burn and/or stick, add a bit of water or broth to deglaze the pan and keep the onions moist. I typically add up to ¼ cup of liquid during the caramelization process. Caramelization takes time, anywhere from 30-40 minutes. The onions are done when they are uniformly deep, golden brown. 

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Full instructions: Click here