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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
3 tablespoons unsalted butter |
1 large onion, preferably sweet (such as vidalia or walla walla), chopped |
1 tablespoon all-purpose flour |
2 medium red potatoes, peeled and diced |
4 cups low-sodium chicken broth |
1 (16 oz.) bag frozen peas, defrosted and drained |
1/2 cup heavy cream |
3 tablespoons chopped parsley |
2 tablespoons chopped dill |
salt and pepper |
Directions:
1. Melt butter in a Dutch oven over medium heat. Add onion and sauté until translucent and softened, 8 minutes. Sprinkle in flour and cook, stirring frequently with a wooden spoon or heatproof spatula, 3 minutes more. Add potatoes and chicken broth and bring to a simmer. Continue to simmer mixture until potatoes are tender, 8 to 10 minutes. Add peas and simmer for 2 minutes.
2. Puree soup in a blender or food processor; divide into batches if necessary. Return soup to Dutch oven and stir in cream, parsley and dill. Season soup with salt and pepper and serve hot.
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