Onion and Potato Soup in a Sourdough Bread Bowl
Flavors Used:
This Onion and Potato Soup is like a cozy hug in a bowl—but even better, you can eat the bowl! Creamy, dreamy potatoes and sweet caramelized onions come together in this hearty soup that’s basically the food equivalent of your favorite sweater. And the best part? It’s served in a tangy, homemade sourdough bread bowl that adds the perfect crunchy balance to the rich, savory flavors inside. Enjoy the soup, slurp it up, and don’t forget—once the soup’s gone, you can eat the bowl!
Tip: Take your time caramelizing those onions. Low and slow is the way to go! You want them golden, sweet, and ready to add a major flavor boost to your Onion and Potato Soup game.
If you’ve got a thing for eating soup out of anything but a bowl, then try this Autumn Crockpot Beef Stew in a pumpkin!
Ingredients
- 1-2 tbsp Dan-O’s Original Seasoning
- 4 large onions
- 4 medium potatoes
- 4 cloves garlic
- 1 liter of vegetable broth
- 6.8 oz heavy cream
- Olive oil for cooking
For the sourdough bread bowls:
- 17.6 oz bread flour
- 10.1 oz water
- 3.5 oz sourdough starter
- 1 tbsp of salt
Preparation Instructions
- Sourdough Bowl Magic: In a really big bowl (the bigger, the better), toss in your bread flour, water, sourdough starter, and a pinch of salt—mix it like you're summoning the dough gods. Knead it for about 10 minutes, or until your arms feel like they've had a good workout and the dough is all smooth and stretchy. Pop it into a lightly oiled bowl, cover with a damp cloth like you're tucking it in for a nap, and let it rise for 4-6 hours or until it’s doubled in size (think marshmallow fluff but dough-ier).
- Oven Time! Preheat that oven to 425°F. Divide your dough baby into four equal parts and shape each into round loaves—hello, future bread bowls! Place them on a parchment-lined baking sheet and bake for 25-30 minutes, or until they’re golden brown and sound hollow when tapped (you know, like that knock-knock test). Let them cool before you carefully slice off their tops and scoop out the insides to make room for the soup—don’t go too deep, or your soup will escape!
- Soup-erb Onion Prep: While your bread bowls cool down, it’s time for soup! Grab those onions, peel ‘em, and slice them thin enough to make anyone cry (kidding, maybe). Dice up your potatoes, and get that garlic minced like a pro.
- Get the Pot Hot: In a big ol' pot, heat up some olive oil on medium heat. Toss in the onions and let them cook for about 20-25 minutes—you're aiming for golden perfection, onion confetti, caramelized and delicious.
- Spice Things Up: Once the onions are looking golden, throw in the garlic and let it sizzle for a couple minutes. Add your diced potatoes and vegetable broth—watch it bubble like a witch’s cauldron (minus the eye of newt). Let it simmer until the potatoes are soft enough to mash with a spoon.
- Blend It Up: Grab your immersion blender and whiz that soup until it’s smooth as butter. Stir in the heavy cream, give it a taste test, and season with Dan-O’s Original to your liking. Let it simmer for another 5 minutes to get all those flavors dancing together.
- Serve It Up: Now comes the fun part! Ladle that hot, creamy soup into your freshly baked sourdough bowls. Sprinkle with some bacon pieces or fresh parsley if you have. Serve ‘em up and watch everyone’s eyes light up—because who doesn't love eating soup out of a bread bowl?!
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