Sweet Onion Potato Soup
By
Joanne Hendriksen
@Elizabeth33
14
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.
Blue Ribbon Recipe
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. 
Ingredients
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2 largered onions
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2 largepotatoes
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1 Tbspgarlic powder
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1/2 Tbspblack pepper
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1 tspkosher salt
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1 tspcayenne pepper
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1 chalf n half
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dash(es)ginger seasoning
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1/2 tspbasil, dried
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1/2 tsporegano, dried
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1 cchicken broth
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3spring onions
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2 Tbspall purpose flour
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2 Tbspbutter
How to Make Sweet Onion Potato Soup
- Peel & dice red onions, rinse, dry & dice potatoes.
- Place in pot and cover with water (about 4 cups) cooking on medium heat until soft. (25 min)
While you prepare a thickening roux: warm cast iron skillet with 2 slices of butter, when hot sprinkle 2 tbsp All purpose flour. Don't stir until lightly brown then add 1/2 c. water and stir. Add 1/2 c. cream and stir. Set aside. - Dice 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.
- During 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.
