You are here: Home » Recipes » Italian Potato and Onion Soup Italian Potato and Onion Soup Recipe by Favorite Recipes Press Yield 8 to 10 servings Potatoes and onions star in this delicious comforting soup. PrintEmail Ingredients 2 pounds boiling potatoes, pared, roughly chopped1 small onion, chopped (about 1/4 cup)1/4 cup vegetable oil3 tablespoons butter1/4 cup finely chopped carrots1/4 cup finely chopped celery2 cups milk or half-and-half1 -- (13-ounce) can chicken broth1/2 cup freshly grated Parmesan cheese1 teaspoon salt3 tablespoons chopped parsley Instructions Put potatoes in large kettle with just enough water to cover. Bring to boiling. Lower heat; cover and cook until tender, about 20 minutes. Mash potatoes with their liquid through a food mill. Set aside. Saute onion in oil and butter until golden. Add carrot and celery; cook 2 to 3 minutes. Do not overcook; vegetables should remain crunchy. Add milk, broth, cheese, salt and potatoes. Bring to boil; lower heat and cook 2 to 3 minutes, stirring constantly. Remove from heat; stir in chopped parsley. Serve with additional grated Parmesan cheese on the side. A food processor simplifies preparation. Recipe reprinted with permission from The Junior League of Chicago’s Soupcon II (Chicago, Illinois, 1982).