This potato onion soup is creamy without cream, slightly sweet from a base of caramelized onions, and as cozy as your favorite blanket. It's nutrient dense and bone warming, and naturally Whole30, paleo, gluten free and grain free.
Trim the ends of the onion, remove the peel, and slice in half. Lay the onion cut side down on your cutting board and thinly slice into ¼” slices using a sharp knife or madonline. Set aside.
Heat a dutch oven over medium heat; add the ghee or butter and allow it to melt. Add the onions to the pot plus a pinch of salt, then stir to coat the onions in the fat.
Saute the onions over medium heat, stirring every 5 minutes or so, until the onions soften, then brown, then caramelize. If the pot gets too dry and the onions start to burn and/or stick, add a bit of water or broth to deglaze the pan and keep the onions moist. I typically add up to ¼ cup of liquid during the caramelization process. Caramelization takes time, anywhere from 30-40 minutes. The onions are done when they are uniformly deep, golden brown.
While the onions are caramelized, dice the potatoes and set aside. I leave the skins on, but you can peel if desired. Chop the garlic and herbs, and set aside separately.
Add the chopped garlic to the onions and saute, stirring continuously, until the garlic is fragrant, about 1 minute. Add the potatoes, broth, salt, and a pepper and give everything a good stir. Top with the fresh rosemary sprig and bay leaf. Increase the heat to high and bring the liquid to a boil. Reduce to low and simmer until the potatoes are cooked through, 20 minutes.
Fish out the rosemary sprig and bay leaf, then add the lemon juice. Using an immersion blender, blend the soup until its completely smooth. Taste for seasoning and add additional salt and pepper as needed.
Ladle the soup into bowls. Drizzle with tbsp olive oil, tbsp chives, and ½ tsp minced rosemary. Serve immediately. This recipe serves four and lasts in the fridge for up to a week in a tightly sealed container.