Ingredients
2 tablespoons olive oil
2 large sweet onions, sliced
3 lbs yellow potatoes, peeled and diced
32 ounces no-salt-added chicken broth
3 cups water
1 teaspoon dried thyme
8 ounces heavy cream or coconut milk
1 bunch green onions, sliced
2 lemons, juiced
½ teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium-low heat. Add the chopped onions and sauté for 15–18 minutes until caramelized and golden brown.
- Chop potatoes into ¼-inch cubes for even cooking.
- Add potatoes to the pot with onions. Pour in the chicken broth, water, and sprinkle in the thyme. Stir to combine.
- Cover and simmer for 40–45 minutes, until potatoes are tender.
- Stir in the cream or coconut milk and add the green onions. Mix well.
- Add lemon juice and black pepper. Serve hot.
Notes
- Extra veggies: Add diced carrots, celery, or mushrooms while cooking onions for more flavor.
- Heartier soup: Include cooked grains like barley, farro, or wild rice.
- Dairy-free option: Replace heavy cream with full-fat coconut milk for a rich, dairy-free version.
- Spice tips: Add chili flakes or cayenne pepper for a mild heat.
- Prep Time: 10 min
- Cook Time: 50 min