Three Onion Potato Soup

Kitchen Tested
  • Yield 8 cups
  • Prep 10 mins
  • Cook 30 mins

This hearty potato soup can be made ahead and frozen.


1 tablespoon butter
3 leeks (white part only), sliced
1 sweet onion, chopped
3 green onions, chopped
4 medium-size russet potatoes, or about 3 large, peeled and cubed
3 cups chicken stock (enough to cover the potatoes)
1 cup whole milk
1/2 cup grated white Cheddar or Parmesan cheese
1/2 cup cooking sherry
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


  1. Melt butter in a large saucepan and sauté leeks and onions. Add potatoes and stock. Bring to a boil, reduce heat, cover and simmer until potatoes are tender, about 30 minutes.
  2. Add milk. Purée or mash potatoes to desired consistency. Add cheese, sherry, salt and pepper.

Recipe courtesy of the United States Potato Board



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