Savory Caramelized Onion and Potato Soup


Savory Caramelized Onion and Potato Soup

Servings 12 Servings


  • 1 lb. Idaho Russet potatoes I inch cubes
  • 4 Tbsp. Olive oil divided
  • Salt and pepper as needed
  • 1 jumbo Idaho-E Oregon onion julienne
  • 3 cloves garlic minced
  • 1 lb. Chanterelle mushrooms thinly sliced
  • ½ c. dry white wine
  • 2 cans 14.5 oz. each canned tomatoes whole peeled and crushed
  • 2 qt. chicken or vegetable broth
  • 2 tsp. combined Basil Thyme, and Parsley, dried
  • 1/3 c. sweet sherry


  • Toss potatoes with 2 Tbsp. oil and salt and pepper to taste, in large pan.
  • Bake at 350°F about 30 minutes or until tender.
  • Heat remaining oil in large stock pot over medium heat.
  • Add onions and minced garlic and stir with wooden spoon, turn up heat and continue to cook and stir until onions take on a caramel color.
  • Add mushrooms and reduce heat to medium; cook until softened.
  • Add wine and cook over medium until half the liquid evaporated.
  • Add tomatoes, stock, and seasonings; mix well.
  • Add potatoes, reduce heat to a simmer and cook 20 minutes.
  • Adjust seasoning with salt and pepper.
  • Add sherry to finish.


Serve with garnish of croutons and Parmesan cheese.