Potato and Sweet Onion Soup

Creamy and smooth. Very easy to make. You must use sweet onions like Vidalia.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 4  cups  diced sweet onions, about 2 med-large onions
• 2  tablespoons butter
• 1⁄2 teaspoon  crushed rosemary
• 5 1⁄2 cups chicken broth
• 1⁄4-1⁄2 teaspoon salt, as needed
• 1⁄4 teaspoon white pepper
• 2  large russet potatoes, peeled and diced
• 1⁄2-1  cup  fat-free half-and-half, depends how thin you prefer the soup
• 1⁄2 cup  freshly grated parmesan cheese
• 1⁄4 cup  chopped fresh chives

Directions

1. In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown.
2. Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil.
3. Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft.
4. Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture.
5. Return to low heat and stir in the FF half and half until you're pleased with the thickness.
6. Serve and garnish with the fresh parmesan cheese and the chopped chives.