Cream of Onion and Potato Soup- Recipe #7

This sounded like such a great idea - it's cold and dreary out, winter has been going on for too long, and I wanted something warm, thick and yummy for dinner. Found this recipe online with lots of rave reviews. Not sure what the hype was about, and I didn't do a very good job documenting this one.

6 potatoes
6 onions
3 tbs flour
3 tbs butter
4 1/2 cups milk
1 1/2 tbs chopped fresh parsley
garlic powder
salt and pepper to taste

- peel and chop the potatoes and onions

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

- Drain the mixture, retaining 1 1/2 cups of the water.
- Transfer the potato and onion mixture to a blender in small batches 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 for 5-10 minutes, stirring occasionally.
- Add the parsley, garlic powder, and salt and pepper to taste.
- Garnish with croutons and cheese.


Review:

This was bland and I could taste the milk. I don't like the taste of milk, so it was probably unwise to make a soup that called for 4.5 cups of the stuff. Because it was fairly bland, I added some more seasonings to it at the end, trying to rescue dinner. I added a bunch of grated parmesan cheese, more garlic powder, and some rosemary. It sort of helped, but there really needed to be more going on here.

The texture of the soup was nice, it pureed up super smoothly and easily.

There is a bunch of this soup leftover in my fridge, so I may doctor it up and see how it goes. Rooster E, who has previous experience eating potato soups, recommended that I try doctoring it in a baked potato way: sour cream, cheddar cheese, and scallions. I think she may be right, it needs some stronger flavors in there.

Netflix rating:

Me: 2.0
PM: 2.0