Potato Onion Soup is 100% worth the time it takes to caramelize the onions that add buttery sweetness to the base. This rich, nutrient dense pureed soup is a total comfort food, even though it's creamy-without-the-cream. Naturally Whole30, paleo, gluten free and grain free.
Heat a dutch oven over medium heat; add the butter and oil heat until the butter melts then foams. Add the onions, season with a pinch of salt, then toss to coat in the fat.
Saute the onions, 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 tablespoon 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. The onions are done when they are uniformly deep, golden brown.
Add the garlic and saute, stirring continuously, until the garlic is fragrant, about 1 minute.
Deglaze the pot with the wine, stirring and scraping any browned bits. Cook until the wine is mostly absorbed, 3-5 minutes.
Add the potatoes, broth, salt, and pepper, then give everything a good stir. Top with the fresh rosemary, fresh thyme, 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, about 20 minutes.
Fish out the herbs stems and bay leaf, then add the lemon juice. Blend right in the pot with an immersion blender until smooth, or carefully transfer to a blender and blend until smooth (you may need to do this in batches). Add additional water to thin as needed. Once smooth, taste for seasoning and adjust with salt, pepper, and/or lemon juice until the flavor sings.
Ladle the soup into bowls. Drizzle with olive oil and fresh herbs to taste, and serve right away. (see Note 3)
Notes
Note 1. If you're Whole30 or paleo, use ghee.
Note 2. Feel free to keep on the skins, especially if using new/baby potatoes. Scrub well before chopping.
Note 3. Garnish can make or break a soup. We love a drizzle of extra virgin olive oil - it's sweet and tangy, and gives a nice contrast to the rich soup. You can also consider a dollop of heavy cream or sour cream, or skip entirely.