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.
Notes from the Test Kitchen:
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.
1Peel & dice red onions, rinse, dry & dice potatoes.
2Place 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.
3Dice 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.
4During 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.