Best French Potato Soup Recipes

FRENCH ONION SOUP POTATO GRATIN

Steps:

• For the caramelized onions: In a large saucepan over medium-high heat, melt the butter. Once melted and bubbling, add a large handful of the onions and cook until translucent, 1 to 2 minutes. Repeat until all the onions have been added. Season with a pinch of salt and black pepper. Reduce the heat to low and cook, stirring occasionally, until the onions turn medium brown, about 30 minutes. If the onions start to get too dark, add 1 to 2 tablespoons of beef stock as necessary. Add the sherry to deglaze the pan. Add the mustard and stir to coat. Season with salt and pepper. Remove from the heat and set aside.
• For the potato gratin: Preheat the oven to 400 degrees F.
• Using a mandoline or a sharp knife, cut the potatoes into thin slices. Do your best to keep the potatoes in a stack--this will make it easier to layer them in the pan. Set the potatoes aside.
• Use the reserved butter wrapper to lightly grease the bottom and sides of a large (12-inch) cast-iron skillet. Discard the wrapper.
• Arrange a thin shingled layer of potatoes in concentric circles around the skillet. Season the potatoes with salt and pepper, then arrange an even layer of caramelized onions on top of the potatoes. Season with salt and pepper.
• In a medium bowl, combine the Gruyere and mozzarella and reserve half for later use. Sprinkle on a layer of the remaining cheese mixture over the onions. Repeat the layers until all the ingredients (not including the reserved cheese) have been used. Press down firmly on the layers to flatten.
• In a large bowl or measuring cup, combine the heavy cream and beef stock and pour over the gratin. Cover the skillet with foil and place on a sheet pan. Bake the potatoes, covered, until the top and edges have begun to brown and the potatoes are tender, 1 hour 15 to 1 hour 30 minutes. You can test by inserting a knife into the potatoes; if it goes in and comes out without resistance, then the potatoes are done.
• Remove the skillet from the oven, remove the foil and turn the broiler on high. Combine the croutons and French fried onions. Cover the gratin with a layer of the crouton mixture followed by the remaining cheese. Broil until golden brown and bubbly, 5 to 8 minutes. Serve and enjoy!

INSTANT POT FRENCH ONION BAKED POTATO SOUP

Steps:

• Place potatoes, broth, and 1 tablespoon salt into Instant Pot. Close lid, set pressure to high, and cook 20 minutes. Allow Instant Pot to remain on warm setting.
• Meanwhile, in a large skillet over medium-high heat, warm olive oil and 1 tablespoon butter until melted. Add onions, season generously with salt, and cook, stirring occasionally, until deeply golden and caramelized, about 25 minutes. If necessary, add 1-2 tablespoons water to skillet to prevent burning, scraping bottom of pan to incorporate caramelization. Adjust heat as necessary to prevent burning.
• In a small skillet, cook bacon over medium heat, stirring occasionally, until crisp. Remove with a slotted spoon to a paper towel-lined plate.
• If necessary, release pressure manually on Instant Pot. Using an immersion blender, blend potatoes and broth until nearly smooth. Add milk, cream, and remaining 2 tablespoons butter. Blend to combine. Fold in half of cheese, half of caramelized onions, and thyme. Season to taste with salt and pepper. If soup is too thick, thin to desired consistency with additional milk.
• Serve, garnished with reserved cheese, reserved onions, chives, sour cream, and bacon.

FRENCH POTATO SOUP WITH LEEK

Steps:

• Saute leek in olive oil in a large pot 2 minutes.
• Add onion, garlic, celery, and potato, saute 3-5 minutes.
• Add water, stock, and salt. Bring to a low boil.
• Simmer, covered, until potatoes are tender.
• Remove from heat, strain off half of liquid and reserve.
• Process potato/leek mixture in small batches in a food processor. Return to pot with reserved liquid.
• Season to taste.
• Stir in milk and serve hot.

FRENCH FRIED POTATO CHEESE SOUP

Steps:

• Combine potatoes, water, bouillon, onion salt, paprika and pepper in a large saucepan.
• Bring to a bowl and reduce heat.
• Simmer, covered, for 8 minutes or until potatoes are very tender.
• Beat with a mixer until smooth.
• Add milk and soup and mix well.
• Cook until heated through.
• Add cheese gradually, stirring over medium heat until melted after each addition.
• Do not boil.

FRENCH POTATO SOUP

Steps:

• 1. Saute potatoes, onion and parslay in oil. Cover and cook on medium heat for 15 to 20 minutes, until pototpes are tender and translucent.
• 2. Add stock, bay leaf and seasonings. Mix together cream and flour. Add to potatoes. Simmer 30 minutes. Remove bay leaf. To serve:heat and garnish with chives.

COUNTRY FRENCH POTATO SOUP

Steps:

• Heat chicken broth.
• Add salt, pepper, potatoes, onions and leek.
• Cover and simmer until potatoes are tender.
• Remove from heat and using a potato masher, mash potatoes leaving them in pieces.
• Add parsley, cream and butter.
• Enjoy!

SWEET POTATO AND FRENCH RADISH SOUP

Steps:

• In a large soup pot with a lid, place all the before pureeing ingredients. Bring to a boil, then reduce to low medium.
• Keep covered and stir frequently, cooking for 1-2 hours.
• Then puree in batches and return to pot.
• Serve with topping sprinkled. I would also encourage some homemade pumpernickel croutons.