Creamy Pea Soup

• 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

1. Melt butter in a Dutch oven over medium heat. Add onion and saute 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.

unsalted butter, onion, flour, red potatoes, lowsodium, frozen peas, heavy cream, parsley, dill, salt

Taken from www.myrecipes.com/recipe/creamy-pea-soup (may not work)