Potato and onion soup is the perfect comfort food, no matter what time of year it is. Whether it’s spring, summer, fall, or winter, this simple and delicious soup always hits the spot with its savory diced ham, sweet frozen peas, and fragrant dried dill. And with both half and half and dry sherry in the recipe, you can’t help but fall in love with its rich and creamy goodness. No matter what time of year, this potato and onion soup is sure to please.
Earlier this year, Soup Saturday Swappers came to an end. In case you need a reminder, Soup Saturday Swappers was a group of friends who got together on the third Saturday of each month to share their favorite soup and stew recipes based on a theme chosen by one of the members. After years of participating, sadly there just wasn’t as much interest anymore in the monthly event. So now I’m left with a strange predicament; an abundance of soup recipes with no excuse to share them with y’all. I mean, you can only post so many soup recipes when it’s ninety-five degrees outside, right? Soup recipes just naturally lend themselves to colder months. Oh well, too bad, ’cause this month, on this summer day that would have once been Soup Saturday, you’re just gonna have to endure this potato and onion soup recipe. And as a person who has been under the weather for almost a month with Influenza A, an ear infection, bronchitis, and now an assurance from the doctor that the lingering and somewhat disturbing hacking cough I am suffering from will most likely last for at least two more months, I think I deserve some dang soup, don’t you. Who cares that it’s ninety-five degrees out or that it’s not technically Soup Saturday? Yup, I’m living on the wild side y’all, and eating soup in summer like a crazy person.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 2 Teaspoons Dried Dill
- 1 Teaspoon Finely Ground Black Pepper
- 1/4 to 1/2 Teaspoon Ground Sea Salt (See Suggestions)
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Freshly Ground Nutmeg
- 1/2 Cup Very Dry Sherry
- 1 (32-oz.) Carton Low-Sodium Chicken Stock
- 5 to 6 Red Potatoes, Peeled & Cubed (Approximately 4 Cups)
- 3/4 Cup Diced Ham
- 3/4 Cup Half & Half
- 1 Cup Frozen Petite Peas
Directions:
- Place the olive oil in a large Dutch oven or stockpot over medium heat.
- When the olive oil is hot, add the diced onion and sauté for 5 minutes, stirring frequently.
- Add the dill, black pepper, sea salt, crushed red pepper flakes, and nutmeg; sauté for 2 minutes, stirring frequently.
- Add the sherry; sauté for 2 minutes, stirring frequently.
- Add the stock, potatoes, and ham. Increase the heat to high and bring the soup to a rolling boil.
- When the soup comes to a rolling boil, decrease the heat to medium-low and cover it with a lid.
- Cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Add the half and half and then the frozen peas. Cook uncovered for 5 to 10 minutes, or until the peas are cooked through.
Suggestions:
- You may need to adjust the salt in this recipe. Both the stock and the ham in this recipe, contain a fair amount of sodium. You can always add more salt or pepper to taste.
- If you don’t have very dry sherry, you can replace it with white wine, additional chicken stock, milk, or addtional half and half.
- I used diced honey-baked ham in this soup because it adds both a lovely saltiness and sweetness. After the holidays, I always make sure to vacuum-seal small amounts of ham for future use in soups and chowders.
- Replace the dried dill in this recipe with fresh dill if you have it on hand. If using fresh dill, you will need to at least double the amount.
Improvements:
- Serve this potato soup with hot sauce.
- For a richer and more decadent version of this soup, replace the half and half with heavy whipping cream.
- Serve this soup with these Savory Zucchini Drop Biscuits or these Spanish Olive Oil Muffins (Magdalenas).
- Sprinkle a bit of sharp white cheddar cheese over the soup when serving.
- CLICK HERE to see all of our other amazing soup, chili, stew, and chowder recipes.
Ingredients:
- 2 Tablespoons Extra-Virgin Olive Oil
- 1 Large Sweet Yellow Onion, Peeled & Finely Diced
- 2 Teaspoons Dried Dill
- 1 Teaspoon Finely Ground Black Pepper
- 1/4 to 1/2 Teaspoon Ground Sea Salt (See Suggestions)
- 1/4 Teaspoon Crushed Red Pepper Flakes
- 1/4 Teaspoon Freshly Ground Nutmeg
- 1/2 Cup Very Dry Sherry
- 1 (32-oz.) Carton Low-Sodium Chicken Stock
- 5 to 6 Red Potatoes, Peeled & Cubed (Approximately 4 Cups)
- 3/4 Cup Diced Ham
- 3/4 Cup Half & Half
- 1 Cup Frozen Petite Peas
Directions:
- Place the olive oil in a large Dutch oven or stockpot over medium heat.
- When the olive oil is hot, add the diced onion and sauté for 5 minutes, stirring frequently.
- Add the dill, black pepper, sea salt, crushed red pepper flakes, and nutmeg; sauté for 2 minutes, stirring frequently.
- Add the sherry; sauté for 2 minutes, stirring frequently.
- Add the stock, potatoes, and ham. Increase the heat to high and bring the soup to a rolling boil.
- When the soup comes to a rolling boil, decrease the heat to medium-low and cover it with a lid.
- Cook for 15 to 20 minutes, or until the potatoes are fork-tender.
- Add the half and half and then the frozen peas. Cook uncovered for 5 to 10 minutes, or until the peas are cooked through.
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