We know you’ll love this French Onion Potato Soup for 5 main reasons. It’s:
- Crock-pot / InstantPot friendly
- Quick prep
Sold, right? What’s even better is the additional ingredient of our French Onion blend to add vibrancy and a delightful flavor to this classic soup.
French Onion Potato Soup
- 5 lbs potatoes
- 2 medium yellow onions
- 5-10 garlic cloves
- 40 oz chicken stock/broth
- 3 TBL TRP French Onion mix
- 1 teaspoon unrefined sea salt
- 1 teaspoon organic paprika
- 1/2 to 1 teaspoon organic black pepper
- 1 – 8 oz block cream cheese
Fully Loaded (optional) Toppings:
- Canadian bacon
- Sautéed or BBQ chicken
- Cheddar cheese
- Green onions
- Steamed broccoli or kale (we aren’t picky, but have friends that are! This is a great option if you do have picky eaters, the broccoli won’t be mixed into the soup!)
Peel half of the potatoes, then chop (you can peel all if you want no skin, peel none if you love skin. We love a little bit of the peel texture but don’t want it overboard, so we peel half!). Dice onions and garlic (or leave garlic whole if you want to fish them out later). Put potatoes, onions, garlic, stock & broth, TRP French Onion mix and other seasonings in crockpot on high for 4-5 hours or low for 8-10 hours.
Note: If making in an InstantPot, hit “manual” and set to high, then hit slow cook and set time for 4 hours. Remember to make sure your valve is in the seal position.
Once potatoes are falling apart tender, put half to 3/4 of soup in a blender with a block of cream cheese (if you like it more chunky, blend less, more creamy, blend more). Once puréed, pour back into remaining soup and mix together well. Serve hot with desired toppings!
Note: If you have an immersion blender, you can just mix everything right in the pot, with the cream cheese.
Stove top version: Bring everything (minus cream cheese) to a boil, then quickly reduce to a low (but still bubbling) simmer for 3 hours. Add 3/4 soup to blender with cream cheese and blend until smooth. Equally amazing outcome!