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cream of potato-and-onion soup

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Total: 1 hours, 40 minutes

Servings: 12

Cost: $2.44 /serving

Ingredients

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Instructions

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Step 1

Melt butter with oil in a large Dutch oven over medium heat. Add onions and sugar. Cook, stirring often, 45 to 50 minutes or until onions are caramel colored.

Step 2

Sprinkle onions with flour, and stir to coat. Add chicken broth. Bring to a boil over medium heat, and cook 20 minutes. Add hash browns and 2 cups water. Reduce heat to low, add thyme and next 3 ingredients, and simmer 30 minutes.

Step 3

Stir in cheese and half-and-half; cook, stirring constantly, over medium heat 5 minutes or until cheese is melted. Remove bay leaf before serving. Garnish, if desired.

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