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Creamy Wildeklawer Sweet Onion and Potato Soup


  • 4 medium Wildeklawer sweet onions, finely chopped
  • 7 medium mushrooms, thinly sliced
  • 2 tablespoons butter
  • 6 medium Wildeklawer potatoes, peeled and diced into small cubes
  • 1 teaspoon salt and pepper mixture
  • 8 cups homemade chicken broth (or prepared chicken broth)
  • 1 packet of white sauce mix, prepared (or 2 cups homemade white sauce)
  • 250g strongly flavoured Cheddar cheese


  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onions and sliced mushrooms to the pot. Sauté them until they become soft and translucent.
  3. Add the diced potatoes, salt and pepper mixture, and chicken broth to the pot.
  4. Bring the mixture to a boil and then reduce the heat to low. Let it simmer for about 30 minutes, or until the potatoes are tender.
  5. Prepare the white sauce according to the instructions on the packet (or make homemade white sauce).
  6. Once the potatoes are cooked, add the prepared white sauce to the pot and stir well to combine.
  7. Add the strongly flavoured Cheddar cheese to the soup and stir until the cheese has melted and the soup is creamy and smooth.
  8. Continue to cook the soup for a few more minutes, stirring occasionally, to allow the flavours to meld together.
  9. Taste the soup and adjust the seasoning if needed.
  10. Remove the pot from the heat and serve the creamy sweet onion and potato soup hot. Enjoy!

Note: You can garnish the soup with some fresh herbs or additional grated cheese if desired.

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