About this recipe:This is a super-thick and creamy soup. It's something to look forward to during those cold winter months. Potatoes are simmered with onions and milk, then pureed until smooth. Serve with garlic croutons or fresh bread.
12 potatoes, peeled and cubed
12 onions, chopped
6 tablespoons plain flour
2.15 litres milk
3 tablespoons chopped fresh parsley
salt and pepper to taste
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Method Prep:10min › Cook:55min › Ready in:1hr5min
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 750ml of the water. Transfer this in small batches to a liquidiser 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.