Caramelized Onion and Potato Soup

Submitted by kathleenkirbyturner

"I came up with this recipe after realizing I was seriously overstocked on both potatoes and onions!"

 

• Ready In: 1hr 20mins
• Ingredients: 4
• Serves: 4

ingredients

• 3 tablespoons oil
• 6 onions, sliced thin
• 4 cups vegetable broth
• 4 cups potatoes, cut into bite sized chunks

directions

1. 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.
2. 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.
3. 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.
4. Using an immersion blender, blend the soup thoroughly. Serve immediately - maybe with some nice crusty bread.

Reviews

[RABIGLIN]

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 own........so 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!