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“Creamy and smooth. Very easy to make. You must use sweet onions like Vidalia.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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