This is a creamy, rich potato and onion 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.
Ingredients
- potatoes: 12 piece (cubed)
- onions: 12 piece (chopped)
- all-purpose flour: 6 Tbsp
- butter: 6 Tbsp
- milk: 9 cups
- fresh parsley: 3 Tbsp (chopped)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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In a large pot over high heat, combine potatoes, onions, and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the cooking liquid. Transfer this in small batches to a blender and puree until smooth.
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In the same pot over medium heat, combine flour and butter, stirring together well, to form a roux. Slowly add milk, stirring constantly, until well blended. Reduce heat to low and add the puréed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add parsley and season with salt and pepper to taste.
