Caramelized Onion and Potato Soup

"I came up with this recipe after realizing I was seriously overstocked on both potatoes and onions!"
photo by mmohanlon_8546753 photo by mmohanlon_8546753
photo by mmohanlon_8546753
Ready In:
1hr 20mins




  • Heat the oil in a pressure cooker (without lid) over medium heat. Add the onions and cook for quite a long time to caramelize. The exact timing will depend on how sweet your onions are. Mine weren't sweet at all so the process took about 40 minutes. The way to caramelize is to cook the onions slowly over medium heat - perhaps adding a bit of veggie broth if they start to stick to the pan. You're looking for a nice deep brown color both on the onions and on the pan- that's the sugar coming out of the onion.
  • After the onions are nice and brown and the bottom of the pan is looking very brown add the potatoes. Stir and cook for about 5 minutes - to give the potatoes a bit of that nice roasted flavor.
  • Cover with the veggie broth. Raise the heat to high and lock on the pressure cooker lid. Bring to high pressure, then immediately turn off the heat. Allow the pressure to reduce naturally. Remove lid.
  • Using an immersion blender, blend the soup thoroughly. Serve immediately - maybe with some nice crusty bread.

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    I am a self taught pretty darn good chef for a guy, my mom taught me the basics, and I went out on a limb to go on my I made this with a few additions, bacon for flavoring and some fresh thyme. it's really good, and most of all, I made it mine......thanks for the basics here.......I also thought about making this with carmelized leeks, but I was too lazy to run to the store, LOL. thanks again!


Although I am a US citizen, I have spent most of my adult life living outside of the States. I've raised my family all over the world - and I have to say that my four kids are pretty terrific! I am always looking for recipes that only call for basic ingredients. Because I don't live in the US, I often can't find packages or this, or jars and cans of that, even certain spices can be tricky. My favorite cookbooks are the New Joy of Cooking, and anything by Nigela Lawson. My passions are cooking and eating - big surprise there. I have no pet peeves, I don't keep any peeves around long enough to make them into pets. I especially love baking, but I'm trying to get away from that - the carbs are starting to stick to my hips a little too easily. I took a Sushi making course recently. It was a lot of fun; I now know that I need to GO OUT for Sushi, not make it myself.
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