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Cream of Potato-and-Onion Soup

Prep Time: 1 hr
Cook Time: 1 hr 40min
Yield:12 cups

INGREDIENTS:
2 tbsp butter
1 tbsp olive oil
4 large sweet onions, chopped (about 5 cups)
1 tsp sugar
3 tbsp all-purpose flour
32 oz container chicken broth
32 oz pkg frozen Southern-style cubed hash browns
1/2 tsp dried thyme
1 bay leaf
1 tsp salt
1/2 tsp pepper
1 cup grated Gruyere or Swiss cheese
1 cup half and half
DIRECTIONS:
  1. 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.

  2. 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.

  3. 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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