Potato & onion soup with sour cream

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82
Potato & onion soup with sour cream

(3) Rate it

  • 0:15 Prep
  • 0:40 Cook
  • 8 Servings
  • Capable cooks

Warm up your festive affair with this easy creamy soup that can be whipped up the night before “Christmas”.

Featured in
Soup recipes, Best-ever soups

Ingredients

  • 20g butter
  • 1 tablespoon olive oil
  • 4 large brown onions, halved, thinly sliced
  • 500g Sebago potatoes, peeled, chopped (see note)
  • 750ml (3 cups) Massel chicken style liquid stock
  • 250ml (1 cup) milk
  • 125g (1/2 cup) sour cream
  • 1 x 50g btl salmon caviar
  • Fresh dill sprigs, to serve

Method

  • Step 1
    Heat the butter and oil in a large saucepan over medium-low heat. Add the onion. Cook, covered, stirring occasionally, for 20 minutes or until the onion is soft but not coloured.
  • Step 2
    Add potato and stock. Increase heat to high. Bring to the boil. Reduce heat to medium. Cook, partially covered, for 15 minutes or until potato is very soft. Uncover. Set aside to cool slightly.
  • Step 3
    Use a stick blender to blend until smooth. Alternatively, transfer half the potato mixture to the jug of a blender and blend until smooth. Transfer to a clean saucepan. Repeat with remaining potato mixture.
  • Step 4
    Stir in the milk. Place the soup over medium heat and stir until heated through.
  • Step 5
    Ladle the soup among serving bowls. Top with a dollop of sour cream, a teaspoonful of caviar and dill to serve.

Nutrition

  • 817 kj

    Energy

  • 12g

    Fat Total

  • 6g

    Saturated Fat

  • 3g

    Fibre

  • 5g

    Protein

  • 46mg

    Cholesterol

  • 558.61mg

    Sodium

  • 7g

    Carbs (sugar)

  • 15g

    Carbs (total)

All nutrition values are per serve

Notes

If Sebago potatoes are unavailable, use Golden Delight potatoes.

Make it ahead: Either freeze ahead (see below) or prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in the fridge. Ten minutes before serving, reheat the soup, then continue from step 4.

Freezing tip: Cool at the end of step 3. Freeze in an airtight container for up to 4 months. Thaw overnight in the fridge and reheat as above.

  • Author: Tracy Rutherford
  • Image credit: Rob Palmer
  • Publication: Australian Good Taste

Source: taste.com.au

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