Ingredients
3 Tbsp. butter
1 small onion, chopped
2 leeks, white part only, chopped fine
1 large all-purpose potato, peeled and diced
2 1/2 c. broth
1/4 c. milk
1/4 tsp. salt
1/4 tsp. white pepper
2 Tbsp. all-purpose flour
1 tsp. paprika
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Heat butter in saucepan over medium heat. Cook chopped onion and chopped leeks until translucent, 5 to 7 minutes. Add potato and broth. Simmer, covered, until potato is very tender, 20 to 25 minutes. Puree the soup in batches in blender; strain into saucepan. Add milk, salt and white pepper, heat through.
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Mild onion flavor — baked potatoes, cream cheese, sour cream
Crispy fried onion flakes — green bean casserole, soup, garnish
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Seal out syn-propanethial-S-oxide — tear-free onion prep
Organize pot lids vertically — saves cabinet space