Cream of Onion and Potato Soup recipe
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Ingredients
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12 potatoes, peeled and cubed
12 onions, chopped
6 tablespoons all-purpose flour
6 tablespoons butter
9 cups milk
3 tablespoons chopped fresh parsley
salt and pepper to taste
Nutrition Info
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182.5 calories
carbohydrate: 29.5 g
cholesterol: 15 mg
fat: 4.9 g
fiber: 3.3 g
protein: 6 g
saturatedFat: 3 g
servingSize: -
sodium: 66.9 mg
sugar: 7.5 g
transFat: : -
unsaturatedFat: : -
Directions Cream of Onion and Potato Soup
Directions
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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.
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.