French Onion Potato Soup

French onion soup is irresistible all on its own, but add in blended potatoes and creamy Gruyère cheese for an even tastier experience. Gruyère cheese makes everything better—especially this soup! Creamy goodness meets hearty potatoes for a bowl of heaven.

French Onion Potato soup is a hearty, classic soup that’s full of Gruyere cheese, Potatoes, and delicious caramelized onions in a tasty broth. This soup is warm, cozy, a little buttery, carby, oniony, cheesy, and really just all things delicious. The perfect soup for cold nights when you want to be all cozied up on the couch watching movies or reading a book.

I truly love this soup so much. I have always found french onion soup to need something a little more hearty. Adding potatoes makes it heartier and worthy of a yummy lunch or dinner. Make a big soup pot full and enjoy it all week. Bonus…your house will smell incredible as this cooks away.

One important thing? Don’t skip out on the cheesy bread topping…

Serve this French Onion Potato Soup with some crusty English Muffin Bread, Cheesy Garlic Bread or homemade Ciabatta Bread. Add in a garden fresh salad and what a perfect meal.

Not what you are looking for? Try these other great soup recipes:

• Chicken Pot Pie Soup
• Cabbage Soup
• Cream of Garlic Soup

French Onion Potato Soup

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French onion soup is irresistible all on its own, but add in blended potatoes and creamy Gruyère cheese for an even tastier experience.

• Author: Ree Drummond – Pioneer Woman
• Prep Time: :30
• Cook Time: :30
• Total Time: 1:00
• Yield: 4-6
• Category: Soup
• Method: Stovetop
• Cuisine: French

Ingredients

1 stick 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

1/2 c. dry white wine

2 lb. russet potatoes (about 3 large), peeled and chopped into 1-inch pieces

6 c.low-sodium chicken broth

1/2 c. heavy cream

12 slices baguette

3 c.(about 9 ounces) grated gruyère cheese

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Instructions

1. Melt 4 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the onion, thyme, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until the onion is very soft and a light golden brown, 10 to 15 minutes.
2. Add the bay leaf, garlic and wine to the pot and cook until the wine is almost completely evaporated, about 1 minute. Stir in the potatoes, chicken broth, the remaining 1 teaspoon salt and a few grinds of pepper and bring to a boil. Cook until the potatoes are very soft, 10 to 15 minutes.
3. Discard the bay leaf. Use an immersion blender to puree the soup in the pot until smooth. (Or puree in a regular blender in batches, then return to the pot.) Stir in the heavy cream and remaining 4 tablespoons butter until melted.
4. Preheat the broiler. Divide the soup among six 10-ounce ramekins. Place 2 slices of bread on top of each; sprinkle the bread and soup with the gruyère (about 1/2 cup per ramekin). Place on a foil-lined baking sheet and broil until the cheese is bubbly and starting to brown in spots, 2 to 3 minutes.