Rustic Idaho® Potato Onion Soup


  • 1 tablespoon vegetable oil
  • 2 medium onions, thinly sliced (8 ounces total)
  • 4 cups reduced sodium beef or vegetable broth
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon dried thyme leaves
  • 4 cups frozen shredded Idaho® hash browns
  • 4 thin slices crusty bread, lightly toasted
  • 4 tablespoons grated Gruyere or mozzarella cheese


  1. In a large skillet, heat oil over medium-low heat. Add the onions and cook for 15 minutes, stirring frequently, until browned on edges.
  2. Meanwhile, in a large saucepan combine the broth, vinegar, Worcestershire sauce and thyme and bring to a boil over high heat. Boil 8-10 minutes or until reduced to 3 cups. Add the hash browns and onions, return to a boil, reduce heat to a simmer and cook, uncovered, 10 minutes or until potatoes are tender.
  3. Divide the soup into 4 bowls, topping each with 1 slice of toasted bread and 1 tablespoon of cheese.


Cook’s Tip: For variation, lightly toast the bread in the broiler (being careful not to burn). Top each slice with cheese and place under broiler again until slightly melted; place on top of soup.

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Yield: 4 servings
Calories: 208
Sugar: 3 g
Sodium: 575 mg
Fat: 7 g
Carbs: 30 g
Fiber: 3 g
Protein: 8 g
Cholesterol: 12 mg

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