Soup is by far my favourite category of food (pizza being the close second). Soup is nourishing and easily digested, it’s almost like once you eat it, your body gives you a hug as a thanks. I like eating all kinds of soups. Meatball soups (check out this lemony turkey meatball soup), pureed soups (check out this delicious creamy potato leek soup), and of course I freaking LOVE noodle soup (check out my miso ginger ramen recipe here).
I don’t think I could ever eat too much soup. One time I even made a pizza soup!!! It was literally amazing. That recipe should be coming to the blog as soon as this damn quarantine is over so I can go to the thrift shop and buy some french onion bowls.. until then, sorry to leave you on the edge of your seat drooling!
I love this soup because it’s easy on the digestive system, detoxifying with the abundance of onions and garlic, and overall just damn delicious. My favourite thing to do is finish it off with a little bit of truffle oil drizzled on top. Enjoy!
Caramelized Onion & Potato Soup
- April 11, 2020
- 1 hr
- 1/4 C olive oil
- 2 onions, roughly sliced
- 2 tsp salt
- 1/4 tsp chili flakes
- 6 garlic cloves
- 4 bay leaves
- 1/2 C dry white wine
- 1 lb baby potatoes, cut in half
- 6 C chicken stock
- salt and pepper to taste
- truffle oil
- parsley, chopped
- Step 1
- Heat olive oil over medium high heat in a large stock pot. Add onions and salt and begin to caramelize the onions (about 20 minutes). After about 10 minutes, add chili flakes, garlic and bay leaves. Wait until the onions are transparent and are brown/caramelized, then deglaze the pan with the white wine. Wait until the wine has evaporated before adding the potatoes and chicken stock then bring to a simmer over low-medium heat.
- Step 2
- Cook until the potatoes are very tender (about 30 minutes) before pureeing using a high speed blender or a hand held blender. Transfer soup back to stock pot and adjust with salt and pepper if needed.
- Step 3
- Serve hot with drizzled truffle oil and freshly cracked black pepper.