Time: 1 hour
Yield: 6 servings
What if you took the rich, creamy indulgence of a loaded potato soup and combined it with the caramelized comfort of french onion soup? Well, you'd have French Onion Potato Soup—a new classic in home-cooked delight! Topped with cheesy baguette croutons for a beautiful crunch, this soup is a symphony of savory flavors! The best part is you can have it ready to eat in an hour or less! French Onion Potato Soup is a high cuisine twist on a soul food favorite.
Ingredients• 8 tablespoons salted butter, divided • 1 teaspoon thyme • 1 large onion, thinly sliced • 2 teaspoons kosher salt, divided • black pepper, to taste • 2 cloves garlic • 1 bay leaf • 1/2 cup dry white wine • 6 cups low-sodium chicken broth • 2 pounds russet potatoes, peeled and chopped into 1-inch pieces • 1/2 cup heavy cream • 12 slices baguette, optional, for serving • 3 cups Gruyère cheese, optional, grated, for serving
Preheat the broiler.
In a large pot or dutch oven, melt 4 tablespoons of the butter over medium heat on the stovetop.
Add in the thyme, onion, 1 teaspoon of the salt, and the pepper.
Cook and stir occasionally until the onion is slightly golden brown and soft, about 10-15 minutes.
Add the garlic, bay leaf, and wine to the pot, cooking until the wine has mostly evaporated, about 1 minute.
Mix in the chicken broth, potatoes, pepper, and the remaining 1 teaspoon of the salt, bringing it to a boil.
Cook until the potatoes are soft, about 10-15 minutes.
Remove and discard the bay leaf.
Using an immersion blender, puree the soup in the pot until smooth. If you don't own an immersion blender, you can puree the soup in batches using a normal blender and then return each batch to the pot.
Mix in the remaining 4 tablespoons of the butter and the heavy cream until combined fully.
Evenly divide the soup among six 10-ounce ramekins.
Set 2 slices of the bread on top of the soup in each filled ramekin.
Sprinkle the top of each ramekin with the Gruyère, about a 1/2 cup each.
Set the ramekins on a foil-lined baking sheet and place the sheet into the broiler.
Broil until the cheese begins to brown in spots and becomes bubbly, about 2-3 minutes.