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Potato and Onion Soup by

Tags: onion, garlic, potato, chives, rosemary, carrot, turnip


2 Tbsp butter or olive oil
1 large Veggie Box onion, thinly sliced
2 cloves Veggie Box garlic, minced
1.5 lbs (all from this week)
Veggie Box potatoes, cubed; optional: mix and match potatoes (cubed),
Veggie Box carrots (sliced), and Veggie Box turnips (diced/cubed) for the 1.5lbs of root vegetables!
4-5 cups broth or stock
1 tsp each salt and black pepper
1 sprig (1 Tbsp) fresh rosemary, minced or 1 tsp dried rosemary
1 bay leaf
1 Tbsp lemon juice (1/2 a lemon)
4 Tbsp minced chives
Olive oil and balsamic vinegar (for garnish)


Heat butter or oil a dutch oven or large pot over medium heat, add onions plus pinch of salt, stir. Cook onions over medium heating, stirring every 5 min, until they are soft, brown, and caramelized. This might take up to 30 minutes. If the pot gets too dry and onions are burning and sticking, add a splash of broth. Add garlic and cook 30 seconds, add potatoes (or other veg), broth, salt, and pepper and stir. Add rosemary and bay leaf. Increase heat to high to bring to a boil, then reduce to simmer 20 min. Pull out bay leaf, then add lemon juice. Transfer to a blender in batches, or use an immersion blender to blend.
soup to desired smoothness. Add more
seasoning to taste. Top bowls of soup with olive
oil, balsamic, chives, more freshly minced herbs,
grated cheese, or other toppings!

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