Three Onion Potato Soup

  • Yield: 8 cups
  • Prep: 10 mins
  • Cook: 30 mins


1tablespoon 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
3cups chicken stock (enough to cover the potatoes)
1cup whole milk
1/2cup grated white Cheddar or Parmesan cheese
1/2cup cooking sherry
1teaspoon salt
1/2teaspoon 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

Nutritional Info *per serving

  • Glycemic Load 0.40
  • Calories 240
  • Fat 5g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 1.5g
  • Cholesterol 15mg
  • Sodium 630mg
  • Potassium 850mg
  • Carbohydrate 41g
  • Fiber 3g
  • Sugars 7g
  • Protein 9g
  • Trans Fat 0g
  • Vitamin A 15%
  • Vitamin C 25%
  • Calcium 15%
  • Iron 15%