Serves: 4
Total Calories: 320
1. Melt the butter in a large soup pot and cook the onion, covered, over medium-low heat, stirring occasionally, until limp and tender, about 15 minutes. Add the red pepper, salt, chicken broth, milk, and potato. Bring to a boil over medium heat, then reduce the heat to low and simmer, partially covered, stirring occasionally, until the potato is tender, 8 to 10 minutes.
2. Pour the soup into a blender and pulse a few times on low speed until just blended with some texture. Return the soup to the pan and bring to a boil over medium-low heat, uncovered, stirring frequently, until steaming hot. Serve hot, sprinkled with cilantro.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Creamed Onion Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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