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Potato & onion soup with sour cream
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Prepare a festive creamy soup in advance for a cozy holiday meal.
Ingredients:
  • 18.20 gm olive oil
  • 4 large brown onions, halved, thinly sliced
  • 500g Sebago potatoes, peeled, chopped (see note)
  • 750ml (3 cups) chicken style liquid stock
  • 250ml (1 cup) milk
  • 125g (1/2 cup) sour cream
  • 1 x 50g btl salmon caviar
  • Fresh dill sprigs, to serve
Instructions:
  • In a large saucepan over medium-low heat, combine the butter and oil. Add the onion and cook covered, stirring occasionally, for 20 minutes until the onion is soft but not browned.
  • Combine potatoes and stock in the pot. Increase the heat to high and bring it to a boil. Reduce the heat to medium and cook partially covered for 15 minutes until the potatoes are very soft. Uncover and let it cool slightly.
  • Blend the potato mixture with a stick blender until smooth. Or, blend half of the mixture in a blender until smooth, then transfer to a clean saucepan. Repeat with the remaining potato mixture.
  • Pour the milk into the soup and heat over medium heat, stirring until it is heated through.
  • Serve the soup in individual bowls and garnish each with a dollop of sour cream, a spoonful of caviar, and fresh dill.

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