My mother has been making this soup for as long as I can remember, and it’s always been one of my favorites. However, it’s really misnamed. It should be creamy onion soup because there are more onions than potatoes in it. Either way, its warm and creamy.
In a six quart soup pot, combine
4 cups chicken broth
3 large onions, coarsely chopped
1/2 pound potatoes (about 1 large), coarsely chopped
Cover and bring to a boil over medium-high heat. Reduce heat, and simmer for 20 minutes or until potatoes are tender.
Remove from heat.
Carefully ladle mixture into the blender, and puree. This may take a few batches.
In a large sauce pot, over low heat, melt
1/2 cup butter
Stir in
1/2 cup flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon chicken bouillon
Add
4 cups milk
Whisking constantly, turn heat to medium-high, and bring to a boil.
Remove from heat, and add the potato-onion puree. Stir to combine.
- 4 cups chicken broth
- 1 large potato
- 3 large onions or 4 medium onions
- ½ cup butter
- ½ cup flour
- 4 cups milk
- ½ teaspoon sea salt
- ½ teaspoon pepper
- ½ teaspoon chicken bouillon
- Peel and cube the potato
- Peel and chop the onions into fourths
- Boil the potatoes and onions in the chicken broth until very tender. (approximately 20 minutes)
- Puree mixture in the blender until it’s smooth.
- Melt butter in a sauce pan.
- Stir in flour, salt, pepper, and bouillon to make a roux.
- Add milk, and stir constantly until mixture boils.
- Stir in potato/onion puree and season with more salt and pepper to taste.
