Samantha Nicole What if you took the rich, creamy indulgence of a loaded potato soup and combined it with the caramelized comfort of french onion soup? Well, you’d have French Onion Potato Soup—a new classic in home-cooked delight! Topped with cheesy baguette croutons for a beautiful crunch, this soup is a symphony of savory flavors! The best part is you can have it ready to eat in an hour or less! French Onion Potato Soup is a high cuisine twist on a soul food favorite.
Ingredients
- 8 tablespoons salted butter, divided
- 1 teaspoon thyme
- 1 large onion, thinly sliced
- 2 teaspoons kosher salt, divided
- black pepper, to taste
- 2 cloves garlic
- 1 bay leaf
- 1/2 cup dry white wine
- 6 cups low-sodium chicken broth
- 2 pounds russet potatoes, peeled and chopped into 1-inch pieces
- 1/2 cup heavy cream
- 12 slices baguette, optional, for serving
- 3 cups Gruyère cheese, optional, grated, for serving
Directions
Step 1 –Preheat the broiler.
Step 2 –In a large pot or dutch oven, melt 4 tablespoons of the butter over medium heat on the stovetop.
Step 3 –Add in the thyme, onion, 1 teaspoon of the salt, and the pepper.
Step 4 –Cook and stir occasionally until the onion is slightly golden brown and soft, about 10-15 minutes.
Step 5 –Add the garlic, bay leaf, and wine to the pot, cooking until the wine has mostly evaporated, about 1 minute.
Step 6 –Mix in the chicken broth, potatoes, pepper, and the remaining 1 teaspoon of the salt, bringing it to a boil.
Step 7 –Cook until the potatoes are soft, about 10-15 minutes.
Step 8 –Remove and discard the bay leaf.
Step 9 –Using an immersion blender, puree the soup in the pot until smooth. If you don’t own an immersion blender, you can puree the soup in batches using a normal blender and then return each batch to the pot.
Step 10 –Mix in the remaining 4 tablespoons of the butter and the heavy cream until combined fully.
Step 11 –Evenly divide the soup among six 10-ounce ramekins.
Step 12 –Set 2 slices of the bread on top of the soup in each filled ramekin.
Step 13 –Sprinkle the top of each ramekin with the Gruyère, about a 1/2 cup each.
Step 14 –Set the ramekins on a foil-lined baking sheet and place the sheet into the broiler.
Step 15 –Broil until the cheese begins to brown in spots and becomes bubbly, about 2-3 minutes.
Step 16 –Serve hot!
