Cream of Onion and Potato Soup recipe

24 servings

12 potatoes, peeled and cubed

12 onions, chopped

6 tablespoons all-purpose flour

6 tablespoons butter

9 cups milk

3 tablespoons chopped fresh parsley

salt and pepper to taste

In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender.

Drain the mixture, reserving 3 cups of the water.

Transfer this in small batches to a blender and puree until smooth.

In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux.

Slowly add the milk, stirring constantly, until well blended.

Reduce heat to low and add the pureed potato mixture.

Let simmer, stirring occasionally for 5 to 10 minutes.

Add the parsley and season with salt and pepper to taste.