Onion and Potato Soup


For the Stock

1½ pounds russet or Yukon Gold potatoes, diced

5 strips of bacon,
or Shiitake Mushrooms for vegetarian

3 tbsp bacon grease or butter or coconut oil for vegetarian

4 garlic cloves, minced

2 cups milk,
or coconut milk for vegetarian

2 cups chicken stock,
or vegetable stock for vegetarian

¼ cup flour or ½ cup for thicker soup

1 cup white onion, chopped

½ cup sour cream

1 cup swiss cheese, shredded,
for vegetarians use solid tofu, crumbled

½ tsp pepper

salt to taste

For optional Toppings

chives, chopped

crackers, crumbled

bacon bits
or Shiitake Mushrooms for vegetarian

cheddar cheese, shredded
or Tofu for vegetarian

sour cream

red onion, chopped

scallions, chopped

spicy red pepper flakes

Note: See substitute as needed for vegetarians, as options in the ingredients.

Heat a large pot over medium heat and add diced bacon.

Cook bacon until crispy.

Make sure to stir pieces to avoid burning the bacon bits.

Once bacon is cooked, drain pieces on paper towels.

Reserve 3 tablespoons of the bacon grease and discard the rest of the oil.

Add the chopped onions and cook until translucent. About 5 minutes. Stirring occasionally.

Add the garlic and cook for a minute or two and stir.

Add in the flour and stir. Cook the flour for a minute or two while stirring.

Add in the chicken stock, milk and diced potatoes.

Cook the soup until it begins to simmer.

Lower heat, cover and cook until potatoes are soft and tender. About 15 to 20 minutes.

Note: Make sure to stir soup a few times through cooking so the bottom doesn't burn.

Once the potatoes are cooked, add in the sour cream and cheese. Stir.

Add in the bacon bits and season soup with salt and pepper.

Serve warm and top with toppings. Enjoy!
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