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- Caramelized onions and beef broth bring classic French onion flavor and richness to this homemade potato soup.
- Broiling melty cheese over crusty baguette slices creates a gooey, savory topping for each serving.
- The onions caramelize faster with an easy steam-then-sauté method.
We’re deep into comfort food season, and there’s nothing quite as cozy as a hot bowl of soup. This recipe takes two favorite cold-weather soups and combines them into one hearty and flavorful dish!
My French onion potato soup has all the melted cheese and caramelized onions of classic French onion soup, combined with the creamy texture of homemade potato soup—truly the best of both worlds.
Simply Recipes / Nancy Mock
Two Great Soups Become One
I’ve long loved a good, hot bowl of French onion soup, overbrimming with melted, bubbling cheese that hides a crusty wedge of bread. And beneath all that, mounds of caramelized onions filling the beef broth with texture and sweet-savory flavor.
It’s hard to improve on such a good soup, but I think merging it with an old-fashioned potato soup might just do that! Potatoes bring a hearty, creamy texture and old-fashioned flavor to the beef and onion soup, and they perfectly complement these classic ingredients.
Tips for Making My French Onion Potato Soup
- Choose the right broth: Though I normally make potato soup with vegetable or chicken stock, for this recipe, I use beef broth to give it that real French onion soup flavor. Once the potatoes cook in the flavorful broth, they’re puréed to create a smooth, creamy soup.
- Speed things up: Making caramelized onions the traditional way can take as long as 45 minutes. This recipe gets it done more quickly by first steaming the onions in a covered pan to quickly soften them.
- Top it off: I like to top my soup with sharp cheddar since the flavor is so delicious with beef and onion. However, you can also choose to top the soup with more traditional options, such as Gruyère, Gouda, or Fontina.
Simply Recipes / Nancy Mock
