Caramelized Onion and Potato Soup

Economical to make and delicious to eat, this satisfying soup makes a great starter to dinner or a comforting lunch served with a grilled cheese sandwich. Using white onions in this recipe will give the soup a bit more zing than the sweet onions -- but whichever onion you choose, the results are fantastic. This recipe makes 4 servings.

PREP TIME: 15 minutes
COOK TIME: 55 minutes

Ingredients
2 tablespoons butter
1 tablespoon olive oil
2 white or sweet onions, thinly sliced
2 baking potatoes, peeled and cut into large chunks
4 cups chicken or vegetable stock
2 cloves garlic, peeled and minced
1/4 cup heavy cream
Salt and pepper, to taste

Directions
Make the caramelized onions: Heat butter and oil in a large skillet to medium heat on the stove top. Add onions and stir to coat the onions with the fat. Cook, stirring every few minutes, until the onions turn a deep golden color. The entire process should take about 30 minutes.

Once the onions are caramelized, transfer them to a large stock pot. Add the potatoes, stock and garlic. Bring to a boil, reduce heat to a simmer and cover. Cook until the potatoes are fork-tender; about 20 minutes.

Using an immersion blender or a regular blender, purée the soup until smooth. If you are using a regular blender, you will have to do this in batches. Once blended, transfer soup back into your stock pot and stir in the cream. Taste and adjust seasoning and serve warm.