Italian Potato and Onion Soup

  • Yield: 8 to 10 servings


2pounds boiling potatoes, pared, roughly chopped
1small onion, chopped (about 1/4 cup)
1/4cup vegetable oil
3tablespoons butter
1/4cup finely chopped carrots
1/4cup finely chopped celery
2cups milk or half-and-half
1-- (13-ounce) can chicken broth
1/2cup freshly grated Parmesan cheese
1teaspoon salt
3tablespoons chopped parsley


  1. Put potatoes in large kettle with just enough water to cover.  Bring to boiling.  Lower heat; cover and cook until tender, about 20 minutes.  Mash potatoes with their liquid through a food mill.  Set aside.  Saute onion in oil and butter until golden.  Add carrot and celery; cook 2 to 3 minutes.  Do not overcook; vegetables should remain crunchy.  Add milk, broth, cheese, salt and potatoes.  Bring to boil; lower heat and cook 2 to 3 minutes, stirring constantly.  Remove from heat; stir in chopped parsley.  Serve with additional grated Parmesan cheese on the side.  A food processor simplifies preparation.

Recipe reprinted with permission from The Junior League of Chicago’s Soupcon II (Chicago, Illinois, 1982).


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