Potato and onion soup, grandma’s recipe. Potato and onion soup is a quick one-dish meal suitable for when the first cold days arrive and a delicious comfort food that warms our heart and belly on winter days, especially when served with golden croutons. This economical, tasty and quick recipe is perfect for pampering yourself at the table, made with very few ingredients, such as a good Vegetable Broth recipe and then potatoes and onions! A delightful dish for a vegetarian menu to savor with the family like a comforting caress, so creamy and enveloping that you’ll want to make it over and over again! Are you ready to run with me into the kitchen to prepare this super creamy potato and onion soup? Let’s go, but first as always I remind you that if you want to stay updated on my recipes you can follow my page Facebook and my profile Instagram.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients to make Potato and Onion Soup
- 4 1/4 cups vegetable broth
- 1 3/4 lbs potatoes
- 1 1/2 lbs white onions
- 3 tbsp butter
- 1 oz cheese (type: Grana or Parmigiano)
- to taste black pepper
- to taste bread (for the croutons)
- to taste extra virgin olive oil
Tools to make Potato and Onion Soup
- Pot
- Blender
How to make Potato and Onion Soup
Peel the onions, rinse them, slice them and place them in a pot together with the butter. Let them soften over low heat and after 15 minutes add the potatoes, peeled, rinsed and cut into chunks. Let them flavor for a moment and pour in the vegetable broth; you will not need to add salt. Bring to a boil and cook for about 30 minutes.
When the potatoes are soft, almost falling apart, puree with the help of a blender, add the grated cheese, stir and serve with a drizzle of oil, black pepper if desired, and golden croutons.
To make the croutons, use stale bread a few days old and cut it into cubes; the quantity is indicative.
Place them in a bowl, drizzle with a good amount of oil, lightly sprinkle with salt, arrange everything on a baking sheet lined with parchment paper or on a non-stick tray and bake at 356°F for 10-15 minutes, turning them from time to time.
Remove from the oven when they are nicely golden and serve them with the soup.
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