Heat a 6-8 qt. pot, add butter and onion and cook gently. Do not let onions brown. Add the potatoes, milk and broth. Add the herbs. Cover & cook gently for about 1 hour.
Prepare a roux by melting butter in a small pan and whisk in flour. Let roux bubble for 2 minutes on medium-low heat, stirring constantly.
Thicken soup with the roux, whisking carefully to avoid lumps. Cook 5-10 minutes then puree soup in blender. Add cream and heat gently, do not boil.
Originally Submitted
1/1/2018
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