Potato Onion Soup
"The nutmeg makes this extra-special. Great comfort food for freezing-cold winter days."
- Ready In:
- 30mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
directions
- Put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water.
- Bring to a boil, then cover and let cook until the potatoes are completely tender.
- Meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft.
- Puree the potato mixture in a blender or food processor, then return it to the saucepan.
- Add the onions to the saucepan, together with their buttery juices.
- Season to taste with salt, pepper, and nutmeg, reheat gently, and serve.
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Reviews
-
Delicious! I love simplicity. And I appreciate the fact that I didn't need a broth. Sorry, I didn't use any nutmeg. That spice is just not up my alley. Tasty enough for me and my kids that I would make it again and again. -
I doubled the recipe and we had this last night. Ate it again for breakfast. I loved the hint of nutmeg. I actually cooked 1/4 cup of 'pot barley' and added it to the potatoes. I loved the onions and juices on top - but alast hubby didn't, so next time I'll puree and add the onions to the entire pot. Thanks, it was great! -
Excellent! I have also made this with chicken stock instead of water and that version is also good .. thanks for sharing!
Tweaks
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Excellent! I have also made this with chicken stock instead of water and that version is also good .. thanks for sharing!
RECIPE SUBMITTED BY
spatchcock
United States
bok bok, bok bok bok bok.
