This soup was slightly time consuming but very delicious. It makes a large quantity. We had it for dinner and leftovers for lunch. Will definitely make again.
Cream of Potato-and-Onion Soup
Photo: Beth Dreiling Hontazs; Styling: Buffy Hargett
Yield: Makes 12 cups
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1 Hour, 40 Minutes
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 large sweet onions, chopped (about 5 cups)
- 1 teaspoon sugar
- 3 tablespoons all-purpose flour
- 1 (32-oz.) container chicken broth
- 1 (32-oz.) package frozen Southern-style cubed hash browns
- 1/2 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup grated Gruyère or Swiss cheese
- 1 cup half-and-half
- Garnishes: chopped fresh chives, freshly ground pepper
- 1. Melt butter with oil in a large Dutch oven over medium heat. Add onions and sugar. Cook, stirring often, 45 to 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 cheese and half-and-half; cook, stirring constantly, over medium heat 5 minutes or until cheese is melted. Remove bay leaf before serving. Garnish, if desired.
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