Potato Soup

• 4 Tbsp. butter
• 3 onions, finely chopped
• 2 Tbsp. flour
• 3 c. chicken broth
• 4 potatoes, peeled and diced
• 1/8 tsp. saffron (optional)
• 1 1/2 tsp. salt
• 1/8 tsp. cayenne pepper
• 3 c. milk
• 1/2 c. green peas
• 3 eggs
• 1/4 lb. cream cheese

1. Heat butter in a large saucepan.
2. Add onions and fry 10 minutes.
3. Add flour and mix until smooth.
4. Add chicken broth gradually, stirring constantly, until boiling.
5. Add potatoes, saffron, salt and cayenne pepper; simmer 20 minutes.
6. Add milk and peas and continue cooking gently for 5 minutes.
7. Beat eggs and cream cheese together in bowl and gradually add 2 cups of hot soup, beating constantly to avoid curdling.
8. Return the contents of the bowl to the saucepan and heat, but do not boil.
9. Serve immediately.
10. Serves 6.

butter, onions, flour, chicken broth, potatoes, saffron, salt, cayenne pepper, milk, green peas, eggs, cream cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=903220 (may not work)