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Potato Onion Soup

 Potato Onion Soup
Around our house, soups are always a hearty standby for supper. In this recipe, ground beef and potatoes give a new twist to traditional onion soup.
7 ServingsPrep: 50 min. Bake: 10 min.

Ingredients

  • 2 large onions, chopped
  • 3 tablespoons canola oil
  • 1 pound ground turkey or beef
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    With Johnsonville Italian Sausage.

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  • 4 cups water
  • 2 medium potatoes, peeled and cubed
  • 2 tablespoons red wine vinegar
  • 1 tablespoon beef bouillon granules
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons minced fresh parsley
  • 1 cup (4 ounces) shredded Swiss cheese
  • 2 tablespoons grated Parmesan cheese
  • 7 slices French bread (1 inch thick)

Directions

  • In a Dutch oven or soup kettle, saute onions over medium heat in oil
  • for 10-12 minutes or until golden brown. Remove and set aside.
  • In the same kettle, brown beef; drain. Add the water, potatoes,
  • vinegar, bouillon, salt, pepper and reserved onions; bring to a
  • boil. Reduce heat; cover and simmer for 30 minutes or until potatoes
  • are tender.
  • Stir in parsley. Ladle into ovenproof bowls. Top each with Swiss
  • cheese, a slice of bread and Parmesan cheese. Bake at 375° for

2 of 2

Potato Onion Soup (continued)

Directions (continued)

  • 10 minutes or until cheeses are bubbly. Yield: 7 servings.
Nutritional Facts: 1 serving (1 cup) equals 336 calories, 17 g fat (7 g saturated fat), 47 mg cholesterol, 925 mg sodium, 25 g carbohydrate, 2 g fiber, 20 g protein.