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…
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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.
- Prep Time: :30
- Cook Time: :30
- Total Time: 1:00
- Yield: 4-6
- Category: Soup
- Method: Stovetop
- Cuisine: French
Black pepper, to taste
- 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.
- 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.
- 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.
- 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.
Keywords: French Onion Potato Soup