Last Updated on 18 April, 2026 by Elby | The Tasteful Pantry
This rich potato soup is so easy to make. The sour cream balances the richness of the potato and the sweetness of the onion, creating a soup that is hearty and tasty.
This soup is not blended, however it still has a creamy quality to it. The potato breaks down into the sour cream and stock to provide the creamy, blended feel, but also retains some bigger pieces for a welcome texture.
Potato and caramelised onion soup is filling, budget friendly and quick and easy to make. It is a one pot meal and a great way to use up those old potatoes. It really ticks so many boxes!
More Easy Vegetable Soup Recipes
- Bold Thai Pumpkin Soup – a spicy, warming pumpkin soup with Thai-style flavours
- Potato and Leek Soup – the classic combination of potato and leek are so comforting in this soup
- Middle Eastern Cauliflower Soup – traditional Middle Eastern spices are used to flavour this creamy cauliflower soup
- Roasted Pumpkin Soup – creamy and a good depth of flavour from roasting the pumpkin
- Potato and Caramelised Onion Soup – another thick and creamy potato soup topped with sweet caramelised onion
- Sweet Potato and Coconut Soup – an ever so lightly spiced sweet potato soup with Thai flavours and a coconut cream. The soup is dairy-free, nut-free and gluten-free (just make sure you check the ingredients of the curry paste!)
Potato Soup with Caramelised Onion Ingredients
Potatoes: There are so many varieties of potatoes, and some are better for soup than others. However, you can’t go wrong with your all-purpose types (for example, coliban) from the local supermarket. You can also use starchier potato varieties, such as russets, which will breakdown into the soup to make a creamy texture.
Peeling the potatoes is a personal preference. I generally peel my potatoes for this recipe, to ensure there are no rough and stringy textures. The skin will inevitably fall away from the potato in the cooking process. And depending on the thickness of the potato skin, this can be an unpleasant texture in the soup.
Onions: Brown onions are best for this recipe. However, use red if that is all you have. The sugar caramelises the onions and they add a beautiful sweetness to the dish.
Sour Cream and Egg Yolks: Adds a richness to the soup and thickens it for a creamy texture.
Seasoning: The most important part of potato soup. Although the stock will add flavour to the dish, be sure to taste the soup and season with salt and pepper to suit your tastes.
Fresh Thyme: Just adds that little something extra.
Extras: Sprinkle with crispy, diced bacon for a ‘non-vegetarian’ option… delicious 😋
Nutritional Information for the Potato Soup Recipe
The figures used in the potato soup recipe are estimates only. If you require precise figures, please check the numbers yourself as they will vary with different food brands, oil content, fat absorption, etc. If there are optional extras or serving suggestions, these may not have been included in the nutrition and calorie figures.
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Potato and Caramelised Onion Soup
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 2 tsp oil - vegetable or canola
- 1 brown onion - sliced or diced
- 1 tbsp brown sugar
- 1 tbsp oil - extra
- 1 kg potatoes - peeled and cut into 2cm pieces
- 1 tbsp fresh thyme - leaves only
- 1 clove garlic - finely chopped
- 1 litre vegetable stock - or chicken
- 300 grams sour cream
- 2 egg yolks
- ¼ tsp nutmeg
- salt and pepper - to taste
Instructions
- Heat 2 teaspoons of oil in a large pot over medium-high heat and cook the onions. When soft add the sugar and cook, stirring. Without burning them, push the onions until they are well browned – add a little water if necessary. Remove from the pot and set aside.
- Heat the remaining oil in the same pot over medium-high heat. Add the potatoes and cook for approximately 5 minutes, or until browned lightly all over.
- Add the garlic and thyme and cook, stirring for approximately 1 minute.
- Pour in the stock. Stirring occasionally, simmer rapidly for 20 minutes, or until the potato is tender and breaking down and the stock has reduced by half.
- In a small bowl, whisk together the sour cream, egg yolks and nutmeg until there are no lumps. Add this mix to the potatoes. Stir over medium heat for 2 minutes, or until heated through.
- Season with salt and pepper.
- Divide between serving bowls and top with reheated caramelised onion.
Nutrition
*Nutrition and calorie figures are estimates only.
