Potato and Onion Soup Topped with Roasted Almonds

Few things are as comforting as a warm bowl of homemade soup, and this Potato and Onion Soup with Roasted Almonds is no exception. Velvety smooth and rich in flavor, this dish combines the natural sweetness of slow-cooked onions with the creamy texture of potatoes for a truly satisfying meal. The finishing touch? A sprinkle of crunchy, roasted almonds that add a delightful contrast and a hint of nutty depth. Perfect for cozy nights in or as a starter for a special meal, this soup is both simple and elegant.

4 servings

Ingredients

• 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

Equipment

• Enameled Cast Iron Dutch oven

Instructions

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.

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