How to make Potato And Onion Soup - Hazelnuts make this simple soup extra special.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Potatoes (आलू), Onions (प्याज़ )

Cuisine : Fusion

Course : Soups

Potato And Onion Soup Recipe Card

Potato And Onion Soup

Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Potato And Onion Soup Recipe

  • Potatoes cubed 4 medium

  • Onions chopped 2 medium

  • Olive oil 4 tablespoons

  • Garlic chopped 3-4 cloves

  • Leeks sliced 3-4

  • Hazelnuts 2 tablespoons

  • Bay leaf 1

  • Black peppercorns 5-6

  • Salt to taste

  • Spring onion greens chopped 2 stalks

  • Basil leaves 3-4

  • Fresh red chilli chopped 1 large

  • Milk 2 cups


Step 1

Heat two tablespoons of olive oil in a pan, add onions and sauté for a minute. Add garlic and leeks and continue to sauté till soft. Add potato cubes and hazelnuts and continue to sauté for two to three minutes. Add bay leaf, black peppercorns, salt and three cups of water and cook. Add spring onion greens and cook till the potatoes are completely done. Add basil leaves and mix and cook for a minute.

Step 2

Remove the bay leaf and strain the soup. Cool the potato mixture and then blend into a smooth puree. Mix the puree with the strained stock and adjust salt. Bring the mixture to a boil.

Step 3

Add milk, mix and let it come to a boil. Transfer the soup into a serving bowl. Heat the remaining olive oil in another pan, add fresh red chillies and sauté for a minute. Pour the soup into individual soup bowls, garnish with the sautéed red chillies along with the oil and serve hot.