Pioneer Woman French Onion Potato Soup

Pioneer Woman French Onion Potato Soup is made with salted butter, onion, fresh thyme, kosher salt, black pepper, bay leaf, garlic, dry white wine, russet potatoes, low-sodium chicken broth, heavy cream, baguette, and gruyère cheese.

Ingredients Needed

• 1 stick (1/2 cup) salted butter
• 1 large onion, thinly sliced
• 1 tsp. fresh thyme
• 2 tsp. kosher salt
• Black pepper, to taste
• 1 bay leaf
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 2 lb. russet potatoes (about 3 large), peeled and chopped into 1-inch pieces
• 6 cups low-sodium chicken broth
• 1/2 cup heavy cream
• 12 slices baguette
• 3 cups (about 9 oz) grated gruyère cheese

How To Make French Onion Potato Soup

1. Cook the Onions: Melt 4 tablespoons of butter in a large Dutch oven or pot over medium-high heat. Add the onion, thyme, 1 teaspoon salt, and black pepper. Cook, stirring occasionally, until the onion becomes soft and a light golden brown, about 10 to 15 minutes.
2. Add Wine and Potatoes: Stir in the bay leaf, garlic, and wine. Cook for about 1 minute until the wine almost evaporates. Add the chopped potatoes, chicken broth, remaining salt, and pepper. Bring to a boil, then cook for 10 to 15 minutes until the potatoes are tender.
3. Puree the Soup: Discard the bay leaf. Use an immersion blender to puree the soup until smooth, or blend in batches with a regular blender and return to the pot. Stir in the heavy cream and the remaining 4 tablespoons of butter until fully melted.
4. Broil the Soup: Preheat the broiler. Divide the soup into six 10-ounce ramekins. Place 2 slices of baguette on top of each, then sprinkle with about 1/2 cup of grated gruyère cheese per ramekin. Broil for 2 to 3 minutes, until the cheese is bubbly and slightly browned.

Recipe Tips

• Don’t Rush the Onion Cooking: Make sure to cook the onions until they are soft and golden brown. This step adds a rich, deep flavor to the soup, so take your time with it.
• Use an Immersion Blender for a Smooth Texture: Blending the soup with an immersion blender in the pot will make it smooth and creamy without the mess of transferring it to a regular blender.
• Choose Russet Potatoes: Russet potatoes are perfect for this soup because they break down easily and give the soup a creamy texture.
• Add Cream Gradually: Stir in the heavy cream slowly to get the perfect smooth consistency and avoid curdling.
• Broil Until Golden and Bubbly: When broiling the cheese-topped bread, make sure it’s golden and bubbly, but not burnt. Keep an eye on it!

How To Store & Reheat Leftovers

• Refrigerate: Store leftovers french onion potato soup in an airtight container in the fridge for up to 3 days.
• Freeze: Store leftovers french onion potato soup in a freezer-safe container or bag for up to 2 months. Thaw in the fridge overnight, then reheat on the stove.
• Reheating: To reheat leftovers french onion potato soup, warm leftovers french onion potato soup on the stove over medium heat for about 5-7 minutes, stirring occasionally, until hot. Add a splash of broth if it thickens too much.

Nutrition Fact

Serving Size: 1 cup (approximately 240 grams)

• Calories: 215.6 kcal
• Total Fat: 13.2 g
• Saturated Fat: 8.1 g
• Cholesterol: 34.5 mg
• Sodium: 510.5 mg
• Potassium: 374 mg
• Total Carbohydrate: 13.6 g
• Dietary Fiber: 1.5 g
• Sugars: 6.2 g
• Protein: 6.5 g

More Pioneer Woman Recipes:

• Pioneer Woman Carrot Ginger Soup
• Pioneer Woman Slow Cooker Broccoli Cheese Soup
• Pioneer Woman Slow Cooker Split Pea Soup
• Pioneer Woman Vegetarian Enchilada Soup
• Pioneer Woman 7-Can Soup