Rustic French Onion Potato Soup Delight
Indulge your taste buds in this comforting Rustic French Onion Potato Soup Delight, which beautifully melds the rich flavors of caramelized onions and crispy bacon with wholesome Yukon gold potatoes. Prepared effortlessly in your Instant Pot, this soup combines creamy textures and savory notes of thyme and cheese, creating a harmonious dish perfect for cozy dinners or gatherings. Serve it topped with fresh chives, a dollop of sour cream, and extra cheese for an unforgettable experience.
10
Servings
300
Calories
14
Ingredients
Ingredients
Yukon Gold Potatoes
3 lbs (Scrubbed and unpeeled)
Low Sodium Chicken Broth
4 cups (N/A)
Kosher Salt
to taste (N/A)
Freshly Ground Black Pepper
to taste (N/A)
Olive Oil
2 tablespoons (N/A)
Unsalted Butter
3 tablespoons, divided (N/A)
Yellow Onions
3 large (Peeled and cut into 1/4-inch slices)
Bacon
6 ounces (Preferably slab, cut into 1/4-inch cubes)
Milk
1 1/4 cups (Plus additional as necessary)
Heavy Cream
1/2 cup (N/A)
Coarsely Grated Cheese (Cheddar or Gruyere)
2 1/2 cups (N/A)
Coarsely Chopped Thyme Leaves
2 tablespoons (N/A)
Chives
to taste (Finely chopped, for serving)
Sour Cream
to taste (For serving)
Instructions
1
1. Start by scrubbing the Yukon gold potatoes and leave the skins on for extra flavor and nutrition. Place them in the Instant Pot with chicken broth and 1 tablespoon of kosher salt. Close the lid, set the pressure to high, and cook for 20 minutes. Once done, let the Instant Pot remain in the warm setting.
2
2. Meanwhile, heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once melted, add the sliced onions and season generously with salt. Cook, stirring occasionally, until the onions become deeply golden and caramelized, about 25 minutes. If the onions start to stick or burn, add 1-2 tablespoons of water and deglaze the pan by scraping up the browned bits.
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3. In a separate small skillet, cook the chopped bacon over medium heat until crispy, stirring occasionally. Once crisp, remove the bacon with a slotted spoon and set it on a paper towel-lined plate to drain.
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4. After the potatoes have finished cooking, carefully release the pressure manually. Using an immersion blender, blend the potatoes and broth until they reach a smooth and creamy consistency. Stir in the remaining 2 tablespoons of butter, milk, and heavy cream, blending until well combined.
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5. Fold in half of the coarsely grated cheese, half of the caramelized onions, and the chopped thyme leaves. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed. If you prefer a thinner soup, adjust the consistency with more milk.
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6. To serve, ladle the creamy soup into bowls and top with the remaining cheese, reserved caramelized onions, crispy bacon, chopped chives, and a dollop of sour cream for an extra touch of richness.
Nutrition Information
18g
Fat
40g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Rustic French Onion Potato Soup Delight?
It is a comforting soup that combines caramelized onions, crispy bacon, and Yukon gold potatoes, prepared easily in an Instant Pot.
How many servings does this recipe yield?
This recipe makes 10 servings.
How many calories are in a single serving?
There are 300 calories per serving.
What type of potatoes should I use?
The recipe calls for 3 lbs of Yukon Gold potatoes.
Do I need to peel the potatoes?
No, you should scrub them and leave the skins on for extra flavor and nutrition.
How long do the potatoes cook in the Instant Pot?
Cook the potatoes on high pressure for 20 minutes.
What kind of onions are best for this soup?
Yellow onions are recommended, sliced into 1/4-inch pieces.
How long does it take to caramelize the onions?
It takes about 25 minutes to achieve a deep golden caramelization.
What should I do if the onions start to burn?
Add 1 to 2 tablespoons of water to deglaze the pan and scrape up the browned bits.
How should the bacon be prepared?
Use 6 ounces of bacon, preferably slab, cut into 1/4-inch cubes and cooked until crispy.
What kind of broth is used?
The recipe uses 4 cups of low sodium chicken broth.
How do I achieve a creamy consistency?
Use an immersion blender to blend the cooked potatoes and broth until smooth.
What dairy products are added after blending?
Stir in 2 tablespoons of butter, 1 1/4 cups of milk, and 1/2 cup of heavy cream.
What type of cheese is recommended for this soup?
You can use 2 1/2 cups of coarsely grated Cheddar or Gruyere cheese.
What herbs are used for seasoning?
The recipe uses 2 tablespoons of coarsely chopped fresh thyme leaves.
How much fat is in one serving?
Each serving contains 18g of fat.
What is the carbohydrate count per serving?
There are 40g of carbohydrates per serving.
How much protein is in each serving?
There are 9g of protein per serving.
How should I release the pressure from the Instant Pot?
Perform a manual pressure release after the 20-minute cooking cycle is complete.
Can I adjust the thickness of the soup?
Yes, if you prefer a thinner soup, you can adjust the consistency by adding more milk.
What toppings are recommended for serving?
Top with remaining cheese, reserved caramelized onions, crispy bacon, chopped chives, and a dollop of sour cream.
How much butter is needed in total?
The recipe uses 3 tablespoons of unsalted butter in total, divided between the onions and the soup.
How many onions are needed?
The recipe requires 3 large yellow onions.
What is the first step of the recipe?
Scrub the potatoes and place them in the Instant Pot with chicken broth and kosher salt.
Should I use salted or unsalted butter?
The recipe specifies unsalted butter.
What temperature should I cook the onions at?
Cook the onions in a large skillet over medium-high heat.
How do I prepare the chives for garnish?
The chives should be finely chopped.
Is there any salt added during the potato cooking phase?
Yes, add 1 tablespoon of kosher salt to the Instant Pot with the potatoes.
What equipment is needed for the bacon?
A separate small skillet is used to cook the bacon over medium heat.
How do I fold in the ingredients at the end?
Fold in half of the cheese, half of the caramelized onions, and the chopped thyme leaves into the blended soup.