Rustic Cream of Onion and Potato Soup

Rustic Cream of Onion and Potato Soup

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon butter

  • 1

    large onion, about 1 cup chopped

  • 2

    (14-ounce) cans fat-free, low-sodium chicken broth

  • 1

    (20-ounce) package refrigerated hash-brown potatoes, such as Simply Potatoes

  • 1

    cup low-fat milk

  • ½

    cup reduced-fat sour cream

  • Salt and black pepper, to taste

  • Real bacon bits (not imitation) to taste (optional)

  • Shredded cheddar cheese to taste (optional)


Melt butter over medium heat in a 4 ½ -quart Dutch oven or soup pot. Meanwhile, peel and coarsely chop onion, adding it to the pot as you chop. Raise heat to medium-high, and cook until onion begins to soften, about 2 minutes. Add broth to soup pot, raise heat to high, and bring it to a boil. When soup boils, reduce heat to medium and maintain a slow boil. Add potatoes to the pot. Cook until potatoes are soft, about 6 minutes. Use an immersion blender to blend, or carefully transfer soup to a blender or food processor to blend until mostly smooth, then place soup back in the pot. Reduce heat to low, add milk and sour cream, and stir well.


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