Harvest Homekeeping Recipe Of The Day ~ Onion and Potato Soup

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This is just a delicious, filling soup that will warm you down to your toes. Serve with fresh bread or cornbread. For a treat, add some cheese sprinkled over the top and a dollop of sour cream. This soup refrigerates and reheats very well!

Onion and Potato Soup

6 tablespoons butter, divided
3 cups onions (or fresh leeks) minced : I use a food processor to get the onions nice and small with few tears!
3 tablespoons flour
4-5 cups hot water OR hot chicken broth for a more flavorful, richer soup
4 cups potatoes, cubed
salt and pepper to taste
1 1/2 – 2 cups milk
1/2 cup heavy cream
chopped fresh parsley for garnish

Using a 3-4 quart kettle, melt 3 tablespoons of the butter over moderate heat. Stir in the onions or leeks, cover the pot and let cook very slowly for about 5 minutes, stirring occasionally.
Whisk in the flour next, and stir while cooking over medium heat. Don’t brown the flour.
Remove the kettle from the heat and allow to cool for a few minutes.
Now, beat in 1 cup hot water with a whisk, blending thoroughly. Stir in the rest of the water.
Stir in the potatoes, salt and pepper to taste.
Bring to a boil, reduce heat and simmer, loosely covered, for about 40 minutes or until the potatoes are tender.
Remove the soup from the heat. Scoop out about half the potatoes into a large bowl. Mash these potatoes with a masher or fork. Add them back to the soup. Stir in cream and remaining butter, Taste and correct seasonings.
Serve very hot in deep bowls, sprinkle with chopped parsley. For a richer soup, serve shredded cheese and sour cream along side the soup.