Cream of Onion and Potato Soup Recipe

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.