Creamy Onion-Potato Soup with Greens & Herb Egg Topper

Serves 4

A velvety soup that highlights the sweetness of the onions and potatoes, finished with a fresh, herby garnish and a quick egg component for protein. It's comforting for cooler evenings but elevated with the farm-fresh greens stirred in at the end.

Ingredients:

2 lb bag red or yellow potatoes

2 onions (red or Spanish)

Bunch of fresh greens

Bunch of fresh herbs

Eggs (a few for topping)

Olive oil or butter,

garlic (2 cloves),

vegetable or chicken broth (about 4 cups),

salt, pepper,

optional: heavy cream or milk for extra creaminess, red pepper flakes.

Steps:

Dice the onions and potatoes (no need to peel if thin-skinned). Heat 2 tbsp oil or butter in a large pot over medium heat. Add onions and garlic; sauté 8–10 minutes until soft and lightly caramelized (this builds deep flavor without much effort).

Add potatoes, broth, salt, and pepper. Bring to a simmer and cook 15–20 minutes until potatoes are very tender. Use an immersion blender (or regular blender in batches) to purée until smooth. Stir in a splash of cream or milk if desired for richness—taste and adjust seasoning.

While soup simmers, prepare the topping: Chop the fresh herbs finely. Whisk 2–4 eggs with a pinch of salt, pepper, and most of the herbs (save some for garnish). In a small skillet, make quick scrambled eggs or a thin omelet, then tear or chop into pieces. (Or soft-boil/poach the eggs for a runny yolk option.)

Just before serving, stir torn fresh greens into the hot soup—they'll wilt gently and add vibrant color and texture without overcooking.

Ladle soup into bowls. Top with the herby egg pieces, remaining chopped herbs, a drizzle of olive oil, and optional red pepper flakes for a subtle kick.