Cream of Potato-and-Onion Soup |
Prep Time: 1 hr
Cook Time: 1 hr 40min
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Yield:12 cups
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INGREDIENTS: |
| 2 tbsp |
butter |
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| 1 tbsp |
olive oil |
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| 4 |
large sweet onions, chopped (about 5 cups) |
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| 1 tsp |
sugar |
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| 3 tbsp |
all-purpose flour |
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| 32 oz container |
chicken broth |
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| 32 oz pkg |
frozen Southern-style cubed hash browns |
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| 1/2 tsp |
dried thyme |
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| 1 |
bay leaf |
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| 1 tsp |
salt |
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| 1/2 tsp |
pepper |
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| 1 cup |
grated Gruyere or Swiss cheese |
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| 1 cup |
half and half |
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| DIRECTIONS: |
- Melt butter with oil in a large Dutch oven over medium heat. Add onions and sugar. Cook, stirring often, 45-50 minutes or until onions are caramel colored.
- Sprinkle onions with flour, and stir to coat. Add chicken broth. Bring to a boil over medium heat, and cook 20 minutes. Add hash browns and 2 cups water. Reduce heat to low, add thyme and next 3 ingredients, and simmer 30 minutes.
- Stir in grated cheese and half and half; cook, stirring constantly, over medium heat 5 minutes or until cheese is melted. Remove bay leaf before serving.
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