Cream of Onion Soup


5 cups leftover creamed onions
4 cups turkey or chicken stock
4 or 5 sprigs fresh thyme
2 tablespoons leftover mashed potatoes (optional)
3 tablespoons heavy cream
1 tablespoon dry sherry or brandy (optional)
Kosher or sea salt and freshly ground black pepper


In a large saucepan over medium heat, combine onions, stock, and thyme. Simmer, covered, about 20 minutes, stirring occasionally. Remove thyme sprigs. In batches, purée onion mixture until smooth. Return it to the pan. Whisk in potatoes (if you have some), cream, and sherry (if you like). Season to taste with salt and pepper.


6 servings

Preparation Time

20 Minutes

Total Time

40 Minutes

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