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Potato and Onion Soup | Whole 30, Gluten Free & Vegan

We love soup and eat it year round. I grew up on this soup. It’s a family staple on my dad’s side. It’s so easy to make, with only three ingredients and in just a few steps you can have this soup ready very quickly.

When I eat this soup, I think of sitting in my grandparents den or breakfast room. The flavor makes me think of growing up in San Francisco. The smell of it reminds me of Grandma’s kitchen. This might be my favorite thing about food: It can transport you to a time and place in ways that nothing else can!

There are only three ingredients in this soup, plus whatever salt and pepper or garlic powder that fit your taste buds. I might also sprinkle some black pepper and sea salt on top. As a kid, I used to put cheese on top.

This soup is so comforting! It’s very basic, but it’s also amazing flavor that will warm up your belly! You can also make this soup as thick or thin as you prefer. I will tell you how in the directions below.



8 large potatoes

5 yellow onions

Broth or water


Peel potatoes and cut into thirds. Place them in a large stock or soup pot.

Cut onions into pieces as shown in the photo below. You can cut each half into eights. Place them into the soup pot with the potatoes.

Fill pot with water, chicken broth or vegetable broth until the water barely covers the top.

Cook on medium to medium-high heat until the potatoes are soft. About 20-30 minutes (depends on your heat, the size of your potatoes and the size of your pot).

Once the potatoes are cooked, use a ladle to remove liquid (at least 3-4 cups) and reserve on the side. Take out more liquid than you think.

Mash the soup using a potato masher, and you will see the soup come together. If you would like the soup thinner, add in some broth little by little until you are happy with the consistency. We prefer to leave some chunks of potato. Add salt and pepper to taste, or add it in to your own personal bowl.

Add toppings of choice:

chives, green onions, cheese, pesto, drizzle of basil olive oil, lemon juice, etc. Make it your own.

This is NOT a sponsored post. All opinions are my own. I only share my honest opinion. This post contains affiliate links which means that I, at no additional cost to you, may receive a small commission if you click a link and make a purchase.


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About Me

Hey! Welcome to Krysten's Kitchen... I guess I can say, "my kitchen." I am all about creating delicious recipes that are made with yummy, real ingredientsI love recreating old family favorites, sweets and everything in between. You'll find a touch of Disney, lots of amazing products and laughter along the way. I launched Krysten's Kitchen with the mission to share my years of research on healthy alternatives to everyday foods that most people can no longer eat due to dietary restrictions, food allergies or special eating lifestyles. 


In 2018, I received the Rising Star Award at ShiftCon & in May 2019 I lobbied on Capitol Hill with the Organic Trade Association and in October 2019 I received the Best Healthy Recipes Blogger at ShiftCon. You can learn more about me, my family and my story, here.

Welcome to Krysten's Kitchen. I hope you'll stay and eat awhile.

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