Potato And Sweet Onion Soup

• 4 cups diced sweet onions, about 2 med-large onions
• 2 tablespoons butter
• 1/2 teaspoon crushed rosemary
• 5 1/2 cups chicken broth
• 1/4 - 1/2 teaspoon salt, as needed
• 1/4 teaspoon white pepper
• 2 large russet potatoes, peeled and diced
• 1/2 - 1 cup fat-free half-and-half, depends how thin you prefer the soup
• 1/2 cup freshly grated parmesan cheese
• 1/4 cup chopped fresh chives

1. In a large soup pot, saute the onions and rosemary in the butter over low-med heat until soft. Do NOT allow them to brown.
2. Add the chicken broth, salt, white pepper, and diced potatoes. Bring to a soft boil.
3. Reduce heat and simmer over low-med heat for about 20 minutes or until potatoes are very soft.
4. Use a hand blender, or regular blender and puree until there are almost noe chunks left. I like a little chunks for texture.
5. Return to low heat and stir in the FF half and half until you're pleased with the thickness.
6. Serve and garnish with the fresh parmesan cheese and the chopped chives.

sweet onions, butter, rosemary, chicken broth, salt, white pepper, russet potatoes, thin, freshly grated parmesan cheese, fresh chives

Taken from www.food.com/recipe/potato-and-sweet-onion-soup-414042 (may not work)