Caramelized Onion and Potato Soup

This is for sure not the prettiest soup, the light brown color is certainly not all that becoming. But seeing as it was delicious and that it has comprised almost the entirety of my diet today, I thought it was worth sharing. I had a wisdom tooth extracted this morning, the procedure was relatively painless but I am on a strict diet of only soft foods. Hence the giant batch of soup, and the delicious chocolate, peanut butter and coffee milkshake I am currently enjoying. I had thoughts of beets, leeks, fennel or kale being used in a beautiful soup but the grocery store was almost entirely out of green produce. So I was left with potatoes and onions. Even by themselves these root cellar staples can make a filling and tasty soup, I figured it would still be better than some slop out of a can. I couldn't resist caramelized the onions until they were a dark brown because I love the flavor so much. The result of the deeply caramelized onions blended with potatoes was like Thanksgiving, when the mashed potatoes and the gravy become one smooth dish, rich with flavor and comfort. But if you were to just cook the onions until tender I imagine the soup would turn out a lovely white color. Or stick with the caramelizing and hope that the colorful topping add enough distraction that the soup will be slurped down before anyone has time to mention the color.

Caramelized Onion and Potato Soup

Serves 6

2 large onions, sliced

2 tablespoon olive oil

1 quart of chicken stock

3 large russet potatoes, peeled and chopped into large chunks

3 cloves of garlic, diced

1 teaspoon dried fennel seeds

3 tablespoons beer

Salt and pepper

Toppings: Shredded sharp cheddar cheese, sliced green onions, sour cream, hot sauce

1. In a large skillet heat the olive oil over medium high heat. Add the onions and toss until coated in the oil, sprinkle with salt and pepper. Reduce the heat to medium low and cook the onions until they are caramelized and dark brown about 20 minutes.

2. While the onions are cooking bring the chicken stock to a boil in a stock pot and add the potatoes. Cook until the potatoes are tender.

3. When the onions are just about ready add the garlic and fennel seeds, stir and let sit for two more minutes.

4. Add the onions to the pot with the chicken stock and potatoes.

5. Pour the beer in the onion skillet, scrape the bottom of the pan to remove any delicious onion bits. Pour the beer into the stock pot.

6. Use an immersion blender to puree the soup, or let it cool a bit and puree it in small batches in a blender.

7. Season with salt and pepper. Top with desired toppings and enjoy.