Creamy Potato And Rapini Soup

• 1 onion, diced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 2 cups chicken stock or 2 cups vegetable stock
• 3 cups water (2 c. for a thicker soup)
• 3 medium potatoes, diced
• 3 -4 cups rapini, florets (or broccoli)
• 1 cup heavy cream
• 2 teaspoons salt (to taste)
• 1 dash garlic powder
• 1 dash onion powder
• black pepper, to taste
• 1 tablespoon spike seasoning, brand seasoning blend
• 1 dash cayenne pepper

1. Melt butter in stock pot over medium heat.
2. Add onion - saute until onions are translucent.
3. Stir in flour.
4. Add stock, water, salt and onion/garlic powders and Spike seasoning.
5. Add potato and rapini/broccoli - bring back to a boil.
6. Cover and simmer - stirring occasionally, until potatoes are tender. Rapini is smaller than broccoli and will break apart on it's own. If using broccoli - it should be tender by the time potatoes are ready.
7. Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
8. Reduce heat to "low" and add cream - do not bring back to a boil.
9. Add black and cayenne pepper. Adjust salt/seasonings to taste.
10. Serve - garnish with grated parmesean or cheddar cheese.

onion, butter, flour, chicken, water, potatoes, heavy cream, salt, garlic powder, onion powder, black pepper, spike seasoning, cayenne pepper

Taken from www.food.com/recipe/creamy-potato-and-rapini-soup-207805 (may not work)