Caramelized Onion Potato Bisque

Caramelized Onion Potato Soup topped with crispy shiitake mushrooms, sautéed green onion, jalapeño and grated cheddar cheese. Needless to say, the possibilities are endless.

This is what happens when you can’t decide if you want to make a classic onion soup or a creamy potato…you combine them! The result is something so pleasing, it quickly becomes something you don’t want to stop eating even when you’ve already had a large bowl. Just think of eating the creamiest mashed potatoes smothered by perfectly caramelized onions and you just might begin to imagine the mix of flavors awaiting you when you make this easy to prepare (and freeze or share with friends) this delicious soup! But it gets better.

The process is simple and a good one to share with a sous chef because onions need to be thinly sliced and potatoes need to be peeled. It takes a while because after you cut the onions, they’ll need to caramelize slowly for about 20 minutes before you add the potatoes. And then the whole thing gets put through the blender and then back in the pot ready to get seasoned and spiced to your heart’s content.

It has tons of flavor as it but so fun to add a sprinkling of your favorite cheese, spices and herbs. Just think what you like to add to a baked potato and do that.

Ingredients

  • 3 large sweet onion – Thinly sliced
  • 3 lbs russet or new potatoes – peeled and cut in large uniform chunks
  • 4 quarts broth (vegetable or chicken)- or just enough to cover the potatoes
  • 1/4 cup olive oil – or enough to lightly cover the bottom of the pan
  • 2 pats butter
  • 1 teaspoon herbs de Provence (or favorite)
  • 1/2 teaspoon cayenne pepper (optional)
  • Salt and pepper to taste

Directions

Place a large 4 or 5 quart stock pot over medium/low heat. Add oil and butter followed by the onions. Season and add herbs. Cook, stirring occasionally for about 20 minutes or until deeply golden and soft. Add the broth and the potatoes. Turn up the heat to medium high and bring to a boil. Lower the heat and cook for about 20 minutes more or until the potatoes are soft and easily split with a fork.

Puree in a blender, food processor or with an immersion blender until smooth. Return to the pot, adjust the seasoning and serve with your favorite toppings such as: sour cream, sautéed mushrooms or peppers, grated cheese, or anything that fits your fancy.

No comments yet.

Leave a Reply