Tom's Onion & Potato Soup
Submitted by marlaj
Onion and potato soup built on sweet butter-cooked white onions, shredded potato, garlic, and prosciutto, finished with grated Romano. A rustic Italian-style soup ready inside an hour.
YIELD
4 servingsPREP
15 minCOOK
45 minREADY
60 minA rustic Italian-style potato and onion soup that gets its body from shredded raw potato rather than a thickener. The shreds break down into the broth as the soup simmers, leaving a velvety, slightly starchy spoon without anything pureed.
The build starts low and slow. White onions sweat in butter under a lid for ten minutes to release sweetness without color, then garlic, parsley, bay, and a handful of diced prosciutto hit the pot uncovered over high heat for five minutes. That brief blast crisps the prosciutto edges and toasts the aromatics for a deeper flavor base.
Chicken broth and water go in along with the shredded potatoes, then thirty minutes of covered simmering takes care of the rest. Salty grated Romano on top is what brings it all home.
Chef Tips
- Shred the potatoes on a box grater right before they go in the pot; soaked or pre-shredded potatoes turn grey from oxidation.
- Pull the bay leaves before serving so nobody bites into one.
- Substitute pancetta or thick-cut bacon for prosciutto if that is what is in the fridge.
- Taste before salting; chicken broth and Romano are both salty, so the pepper does most of the seasoning work.
Variations
Ingredients
Directions
Cover and cook onions in butter in 4 quart Dutch oven over medium-low heat 10 minutes.
Stir in parsley, garlic, bay leaves and prosciutto if using.
Cook, uncovered, over high heat 5 minutes, stirring frequently.
Stir in remaining ingredients except cheese.
Heat to boiling. Reduce heat.
Cover and simmer 30 minutes, stirring occasionally.
Remove bay leaves.
Top each serving with cheese if desired.
Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese.
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