Fried Potato & Onion Soup

Cool weather calls for comfort food! Try this recipe for a little different take on traditional potato soup. The “frying” really adds another level of flavor. 🙂


Fried Potato & Onion Soup

Course Main Course, Side Dish, Soup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6


  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 5 medium potatoes peeled & chopped
  • 1 large yellow onion chopped
  • 1/4 red onion chopped
  • 1 Tbsp garlic minced
  • 1 Tbsp poultry seasoning
  • 1 tsp salt
  • 1 tsp black pepper
  • 5 chicken bullion cubes
  • 6 c water


  1. In large, soup pan melt butter over low heat. While butter is melting, peel and chop potatoes into bite-size pieces. Next, add olive oil to butter and raise heat to medium. Adding the oil at this point will allow the butter to come to a higher temperature without browning.

  2. Add potatoes to pan and stir to coat them with butter/oil mixture. While potatoes are browning on one side, chop onions and mince garlic. Let potatoes brown for about five minutes before flipping. At this point, add onion, garlic, salt, pepper, and poultry seasoning; stir into potatoes and allow to "fry" for another five minutes.

  3. When potatoes are browned (not cooked through), add bullion cubes and water and bring to boil. Reduce heat and simmer for about an hour. Serve warm with green onion and shredded sharp cheddar.

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