Sweet Onion Potato Soup
NeedTaste |Raising children on a dime led me to be frugal in the kitchen. So I came up with this warm and nutritious soup that met with everyone's approval and continues to be a family favorite bringing back fond memories.. This is a perfect soup to warm you up on those cold winter nights. I love the creamy chunkiness of this. There were some in the Test Kitchen that thought this had some heat in it. If you don't like a kick, just cut back on the cayenne.
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Rated 4/5 based on 168 Reviews
INGREDIENTS :
2 large red onions
2 large potatoes
1 tablespoon(s) garlic powder
1/2 tablespoon(s) black pepper
1 teaspoon(s) kosher salt
1 teaspoon(s) cayenne pepper
1 cup(s) half n half
dash(es) ginger seasoning
1/2 teaspoon(s) basil
dried
1/2 teaspoon(s) oregano
dried
1 cup(s) chicken broth
3 - spring onions
2 tablespoon(s) all purpose flour
2 tablespoon(s) butter
2 large potatoes
1 tablespoon(s) garlic powder
1/2 tablespoon(s) black pepper
1 teaspoon(s) kosher salt
1 teaspoon(s) cayenne pepper
1 cup(s) half n half
dash(es) ginger seasoning
1/2 teaspoon(s) basil
dried
1/2 teaspoon(s) oregano
dried
1 cup(s) chicken broth
3 - spring onions
2 tablespoon(s) all purpose flour
2 tablespoon(s) butter
INSTRUCTIONS :
Peel & dice red onions rinse dry & dice potatoes. lace in pot and cover with water about 4 cups cooking on medium heat until soft. 25 minnnWhile you prepare a thickening roux warm cast iron skillet with 2 slices of butter when hot sprinkle 2 tbsp All purpose flour. Dont stir until lightly brown then add 1/2 c. water and stir. Add 1/2 c. cream and stir. Set aside. ice 3 spring onions and set aside until potatoes are cooked. Add chicken broth and spices continue to simmer on low heat for 12-15 minutes. uring final 5 minutes add roux and 1 c. half n half. Cook to desired creamy consistency then serve with your choice of hearty toasted bread.