Onion Bisque with White Beans and Potatoes

Onion Bisque with White Beans and Potatoes
I find soups to be so comforting.  I enjoy starting a pot of soup in the morning and letting it simmer all day. When I make soup I tend to find myself pouring a ladle of soup in a small bowl throughout the day.  Nothing beats a bowl of hearty soup along with fresh bread.

This is one of those soups that pairs so nicely with a fresh loaf of French bread.  Tearing a piece of bread off from the loaf and dunking it in to the warm and creamy soup is so fulfilling.

This soup reminds me of a creamy version of French Onion Soup with the addition of potatoes and cannellini beans.    I add those in for a little dimension and texture into this soup but this soup is quite delicious with just one or the other or even simply alone.

This soup requires a few steps, but overall can be completed in about an hour.  After that, letting it simmer slowly deepens the flavor.  I actually enjoy soups more the next day allowing the flavors to blend all day. Pouring the soup back into a  pot the next day and reheating it makes for a delicious lunch or even dinner along with a light salad.

Typically bisque’s are creamy and smooth.  I like to make this keeping a little bit of the tender onion in tack for a little more texture and not pureeing it completely.  Using a good sweet onion like a Vidalia or Mayan onion is a good choice for making this little pot of gold.

The perfect topping to this soup is a sprinkle of fresh Parmesan cheese, a few fresh croutons and a sprinkle of freshly cracked black pepper.


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Onion Bisque with White Beans and Potatoes

Ingredients

Units Scale
  • 3 tablespoons butter
  • 1 pound sliced sweet onion, about 5 cups sliced/2 large onions (Vidalia or Mayan)
  • 1 tablespoon sugar
  • 32oz. unsalted chicken stock
  • 15.5oz can cannellini beans rinsed and drained
  • 1/2 pound white potato skin on cut into bite sizes cubes (about 1 large)
  • 1/2 teaspoon salt plus additional for taste
  • 1/4 teaspoon pepper plus additional for taste
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese

Instructions

  1. In a large saucepan melt butter oven medium heat. Add sliced onions and sugar and cook uncovered until soft and tender, about 15 minutes. Add chicken stock, 1/2 teaspoon and 1/4 teaspoon pepper. Increase heat to medium high and bring to a low boil. Reduce to simmer for 10 minutes.
  2. Add soup into a food processor or blender, working in batches if necessary and puree until desired consistency. Pour pureed soup back into saucepan. Stir in heavy cream and Parmesan cheese. Add in cannellini beans and potatoes and cook uncovered on medium stirring occasionally until potatoes are tender, about 25 minutes.
  3. Season with additional salt and pepper to taste.
  4. Serve warm topped with croutons and a sprinkle of grated Parmesan cheese.

Notes

When blending soup in food processor or blender, cover lid with a towel in case any liquid would spill out.

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