Potato and Onion Soup Topped with Roasted Almonds

Potato and Onion Soup Topped with Roasted Almonds

4 servings


  • 500 grams potatoes
  • 1 yellow onion
  • 1 garlic clove
  • 2 tbsp butter
  • 1 tbsp fresh thyme, chopped
  • 7 dl water
  • 3 dl cream
  • 1 vegetable bullion cube
  • 1 tbsp lemon zest, grated
  • 1 - 2 tbsp white wine vinegar
  • salt and pepper
  • Roasted almonds for topping


  1. Peel the potatoes, onion and garlic.
  2. Cut the potatoes in cubes, and mince the onion and garlic clove.
  3. Saute the potatoes, onion and garlic in the butter for a few minutes until the onion softens.
  4. Add the thyme and saute for a few more minutes.
  5. Add water, cream, and the buljeone cube. Bring to a boil and cook for 10-15 minutes until the potatoes soften.
  6. Mix the soup until smooth add more water if needed. Taste with lemon zest, vinegar, salt and pepper.
  7. Top with roasted almonds and/or crispy roasted onions and bread.

potatoes cut in a multi tool

frying potatoes in a dutch oven

making potato soup

mixing potato and onion soup

Potato and onion soup with almonds


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