Gratinated Potato and Onion Soup

Name: Gratinated Potato and Onion Soup
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: French
Ingredients: 2 medium onions (sliced); 4 medium potatoes (peeled and diced); 2 tablespoons butter; 1 litre vegetable broth; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper (freshly ground); 1 cup grated Gruyère cheese; 1/4 cup breadcrumbs

50 min 4 servings Easy

All Recipes

A comforting and hearty potato and onion soup topped with melted cheese for a gratin finish.

Prep

20 min

Cook

30 min

Total

50 min

Servings

Difficulty

Easy

Gratinated Potato and Onion Soup is a beloved classic that combines the comforting flavours of potatoes and onions with a rich, cheesy topping. This dish is perfect for cold evenings when you crave something warm and satisfying. Originating from French culinary traditions, this soup takes the humble potato to new heights. The addition of gratin—a technique involving a crispy cheese crust—adds a delightful texture and flavour to the dish, making it a favourite for family dinners and gatherings.

Instructions

Prepare the ingredients

Slice the onions and peel and dice the potatoes.

Cook the onions

In a large pot, melt the butter over medium heat. Add the sliced onions and sauté until they are soft and translucent, about 5 minutes.

Pro tip: Avoid browning the onions to keep the soup's colour light.

Add potatoes and broth

Add the diced potatoes to the pot and pour in the vegetable broth. Season with salt and pepper.

Pro tip: Ensure the potatoes are fully submerged in the broth for even cooking.

Simmer the soup

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, or until the potatoes are tender.

Pro tip: Check the potatoes with a fork; they should be easy to pierce.

Blend the soup

Using an immersion blender, blend the soup until smooth and creamy. Alternatively, use a regular blender in batches.

Pro tip: For a chunkier texture, blend only half of the soup.

Prepare the gratin topping

Preheat your oven's broiler. Mix grated Gruyère cheese and breadcrumbs together in a bowl.

Pro tip: Use freshly grated cheese for the best melting results.

Gratinate the soup

Ladle the soup into oven-safe bowls. Top each serving with the cheese and breadcrumb mixture. Place under the broiler for 3-5 minutes, or until the cheese is melted and golden brown.

Pro tip: Watch closely to prevent burning.

Serve

Carefully remove from the oven and serve hot.

Pro tip: Garnish with fresh chives or parsley for added colour and flavour.

💡

Tips & Tricks

Use a blender for a smoother texture.
Select waxy potatoes for better consistency.
Grate cheese finely for even melting.
Serve with crusty bread for a complete meal.

Frequently Asked Questions

What is soupe de pomme de terre?

Soupe de pomme de terre is a potato soup, often accompanied by other ingredients like onions or leeks.

How long to cook potato soup?

Cook the potato soup for about 20 minutes until the potatoes are tender.

Can I make potato soup ahead of time?

Yes, you can make the soup base ahead of time and store it in the fridge for up to two days.

What cheese is best for gratin topping?

Gruyère cheese is ideal for a gratin topping due to its excellent melting properties.

How to ensure my gratin is crispy?

Ensure the cheese and breadcrumbs are evenly distributed and broil until golden brown, watching closely.

Serving Suggestions

This Gratinated Potato and Onion Soup can be served as a main course or as a starter for a larger meal. Pair it with a fresh green salad or some crusty baguette to soak up the delicious broth. If making ahead, prepare the soup base and store it in the fridge for up to two days. Reheat gently on the stove, then finish with the gratin step just before serving to maintain the crispy cheese topping.

Nutrition per serving

280

Calories

10g

Protein

12g

Fat

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