The weather outside is getting downright frightful, and around here that translates directly to: "Soup's on!"



Onion-Potato Soup
(Yield: 4 servings)

1 large yellow or Spanish onion, diced
1 large shallot, minced
5-6 cloves garlic, minced
2 Tbsp olive oil
pinch sea salt
1-1 1/2 lbs russet potatoes, scrubbed and diced (skins on or off, your choice)
1 cup mushroom stock or vegetable broth
3 cups water
1 Tbsp dried Italian herb mix (basil, oregano, thyme, rosemary)
1 tsp
Fresh ground black pepper

In a large cast iron dutch oven, heat olive oil on low and add onions, shallots, garlic and salt. Stir to coat with oil and cover. Cook on low for 10-15 minutes, stirring occasionally, until onions are soft and translucent.

Add potatoes, mushroom broth, water and dried herbs. Increase to high heat and bring to a boil. Boil until potatoes are cooked through (about 20-25 minutes). Remove pot from heat and, using a , break up the potatoes and onions until you reach your desired consistency. If you prefer a smoother soup, this would be a great time to break out the and go to town!

After your mash job, add soy sauce and pepper and stir to combine. Serve immediately, preferably topped with garlic croutons.

If you've got a taste for onions and soup's just not your thing, check out one of my favorite blogs, TahiniToo, for an awesome onion-y pilaf.