RCI-SP.002.0221.001
Triple-onion and Potato Soup
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Gingham Estate in Fort Worth, Texas in 1992.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- 3 tablespoons
- 3 cloves
- yellow onions chopped3 unit
- tomato seeded and chopped1 medium
- 2 teaspoons
- potatoes peeled and diced3 unit
- 5 cups
- ¼ cup
- 1 teaspoon
- 1 teaspoon
- ½ cup
Method
1
Melt butter in a large heavy-bottomed pot over medium heat, then add minced garlic and cook for 1 minute until fragrant.
2 minutes
2
Add diced yellow onion and sliced leeks to the pot, seasoning lightly with salt and black pepper, and sauté until softened and translucent.
10 minutes
3
Add peeled and diced potatoes to the pot, stirring to combine with the softened onion mixture.
2 minutes
4
Pour in the chicken stock and bring the soup to a gentle boil over medium-high heat, then reduce to a simmer.
5 minutes
5
Simmer the soup until the potatoes are completely tender and easily pierced with a fork.
20 minutes
6
Stir in the cream and adjust seasoning with additional salt and black pepper to taste, then heat through gently without boiling.
3 minutes
7
Ladle the soup into warm bowls and finish each serving with a generous scattering of freshly snipped chives and chopped dill.