Smoked Potato Soup with Caramelized Onion
I love a good potato soup. This is one you will want to make over and over again! Combing the caramelized onions with potatoes is another level. Layering in salty pancetta and marsala wine elevates this dish even further. Then adding in smoked gouda at the end with a hit of maple syrup gives this a hearty smoky flavor. This whole soup is layered with so much comforting flavor!
The most time consuming part of this soup is caramelizing the onions. However, they are SO WORTH IT. If you are going to caramelize the onions you may want to make a bigger batch than the recipe suggests. That way you have some leftover for sandwiches and salads later on in the week!
Smoked Potato Soup with Caramelized Onion
ingredients
3 tbsp butter, unsalted, divided
2 tbsp flour
8oz pancetta, cubed
1 1/2 tsp soy sauce
1 tbsp marsala wine
kosher salt
pepper
1 yellow onion, sliced and caramelized (see note below)
5 russet potatoes
3 1/2 cups chicken stock
1 tbsp maple syrup
1/2 cup smoked guoda cheese
instructions
In a large dutch oven heat 2 tbsps butter, add the pancetta and saute until crispy. Then remove from the pot with a slotted spoon and reserve.
Add 1 more tablespoon of butter. Once it is melted sprinkle the flour over and stir. Saute for another minute to give the flour a chance to cook,
Add in the soy sauce and marsala, scraping up the brown bits from the bottom of the pot.
Add in the cubed and peeled potatoes, and chicken stock. Season with salt and pepper. Stir and bring to a simmer (should take about 10 minutes) over medium high heat. Cover and let it cook until the potatoes are fork tender. About 20 minutes.
After the the potatoes are fork tender, lower the cooking heat to a medium low flame.
If you have an immersion blender, add caramelized onions to the pot. Then carefully blend the onions and potato mixture together until you have your desired consistency. I blended it until smooth.
Add in 1/8 tsp kosher salt and the maple syrup. Stir to combine.
Turn off the heat and add in the cheese, stirring until melted. Serve immediately.
You can add the crispy bits of pancetta to the top along with some extra cheese when serving.
*** If you do not have an immersion blender follow these steps***
Fill a blender halfway with the potato soup mixture and caramelized onions. Then remove the center cap on the lid of your blender. Place a dishtowel over the lid of the blender (covering the hole), holding it there as you blend until smooth. You can puree the soup in batches and add it back to the pot. Make sure to warm up the soup before proceeding to steps 7-9.
RECIPE NOTES: refer to this recipe for a how to caramelize onions