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Creamy onion soup with whipped potatoes


  • Put the onions and spring onions in a large heavy-bottomed pot. Cover with stock, add seasonings, cover and cook until the vegies are very tender.
  • At the same time, cook the potatoes and garlic in lightly salted, boiling water until also very tender, covered. Drain well, return to the pan and briefly cook to dry out.
  • Add the cream and butter to the potatoes with seasonings. Briefly cook to melt the butter. Then mash and whisk until smooth.
  • Blend the soup in batches, returning to the pot as you do so. Then mix well and taste for seasoning.
  • To serve, ladle the soup into individual flat soup bowls, mound a spoonful of  mash in the centre and sprinkle with a little balsamic and parsley.


  • 6 large onions, roughly chopped
  • 8 spring (green) onions, roughly chopped
  • 2 litres chicken (or vegetable) stock
  • sea salt & freshly ground pepper
  • 3 large potatoes, peeled & chopped
  • 2 garlic cloves, crushed
  • a good slurp of cream
  • a good knob of butter
  • balsamic vinegar
  • 2-3 tbsp chopped parsley

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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