Cream of Onion and Potato Soup

Cream of Onion and Potato Soup

28 Reviews 2 Pics
  • Prep

    10 m
  • Cook

    55 m
  • Ready In

    1 h 5 m
Charlie Swann
Recipe by  Charlie Swann

“This is a creamy, rich soup that is pureed to be really thick. It will keep you warm on those cold days. Try it with some fresh Italian or French bread, or garnish with croutons.”

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Ingredients

Adjust Servings

Original recipe yields 24 servings

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Directions

  1. In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.
  2. In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

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Reviews (28)

Rate This Recipe
Pam
47

Pam

Lovely soup but beware - it doesn't scale down the 3 cups of juice so if you make less, reduce the amount of liquid you use as it was a little thin.

NANCYCL_1
39

NANCYCL_1

This is a really good recipe. I didn't put all of the potato and onion mixture in the blender because my family likes pieces of potato in their soup.

J.D.
31

J.D.

This was a very hearty soup that I really enjoyed! I added vegetarian sausage & a little low-fat shredded cheddar and it was YUMMY!! I'd highly recommend this soup! It could serve a a tasty base to any veggie cream soup... just toss in some other veggies after you've pureed everything & enjoy! Or, it's good as is!

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 182 cal
  • 9%
  • Fat
  • 4.9 g
  • 7%
  • Carbs
  • 29.5 g
  • 10%
  • Protein
  • 6 g
  • 12%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 67 mg
  • 3%

Based on a 2,000 calorie diet

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