Name: Caramelized Onion & White Bean Potato Soup Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Ingredients: 3 tbsp olive oil or butter; 3 large yellow onions, thinly sliced; 3 cloves garlic, minced; 4 medium Yukon Gold or Russet potatoes, peeled and diced; 2 cans (15 oz each) white beans (cannellini, navy, or great northern), drained and rinsed; 6 cups vegetable broth; 3 sprigs fresh thyme; 1 sprig fresh rosemary; 1 bay leaf; Salt and black pepper, to taste; Optional toppings: fresh parsley, shredded cheese, or a drizzle of olive oil

Description

A hearty and flavorful soup made with sweet caramelized onions, creamy white beans, and tender potatoes. Perfect for cozy evenings, it’s budget-friendly, nourishing, and comforting enough to become a family favorite.

Ingredients

Scale

3 tbsp olive oil or butter
3 large yellow onions, thinly sliced
3 cloves garlic, minced
4 medium Yukon Gold or Russet potatoes, peeled and diced
2 cans (15 oz each) white beans (cannellini, navy, or great northern), drained and rinsed
6 cups vegetable broth
3 sprigs fresh thyme
1 sprig fresh rosemary
1 bay leaf
Salt and black pepper, to taste
Optional toppings: fresh parsley, shredded cheese, or a drizzle of olive oil

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Instructions

Heat olive oil or butter in a large pot over medium heat. Add sliced onions and cook slowly, stirring occasionally, for 25–30 minutes until soft, golden, and caramelized.
Stir in the garlic, thyme, and rosemary, cooking for 1–2 minutes until fragrant.
Add diced potatoes and mix well, allowing them to absorb the onion and herb flavors.
Pour in the vegetable broth and add the bay leaf. Bring to a boil, then reduce heat to a simmer. Cook uncovered for 20–25 minutes, until potatoes are tender.
Stir in the white beans and simmer for another 10 minutes, letting them blend into the soup.
For a creamier texture, use an immersion blender to partially blend the soup, leaving some chunks for texture. Alternatively, blend completely for a smoother finish.
Remove the bay leaf. Season generously with salt and black pepper to taste. Ladle into bowls and garnish with parsley, cheese, or olive oil before serving.

Notes

Caramelizing the onions slowly is key to achieving deep, rich flavor—don’t rush this step.
Yukon Gold potatoes make the soup creamier, while Russets give a lighter consistency.
For added nutrition, stir in chopped spinach or kale during the last 5 minutes of cooking.
This soup stores well—refrigerate for up to 4 days or freeze for up to 3 months.
To make it vegan, stick with olive oil and skip the cheese garnish.

Prep Time: 15 minutes
Cook Time: 50 minutes