Potato soup recipe

Here is my homemade potato soup recipe that I am going to make tonight. It is originally from the Vegetarian Times website, but I have made a few changes over the years.

Potato Soup

4 T unsalted butter
1 cup finely chopped onion
4 cups vegetable broth
3 cups peeled and diced white potatoes
1 cup peeled and sliced carrots
1/2 t salt
2-1/2 T all-purpose flour
1-1/2 cups milk
1/2 t dried sage
1/2 t black pepper

1. In large saucepan, melt 2 Tbs. butter over medium heat. Add onion, and cook, stirring often, until softened, 7 minutes. Add broth, potatoes, carrots and salt. Increase heat, and bring to a boil. Reduce heat to simmer potatoes and carrots gently, partially covered, until tender, 10 to 12 minutes. Remove pan from heat.

2. Meanwhile, in small saucepan, melt remaining 2 Tbs. butter over medium heat. Stir in flour until smooth. Slowly stir in milk and cook, stirring constantly, until sauce thickens slightly, about 5 minutes.

3. In batches, transfer some of the potatoes to a blender and puree. I separate out the carrots when doing this, since otherwise the soup turns out looking pink.

4. Combine pureed potatoes, carrots, broth and cream sauce and heat through. Serve warm with grated cheese on top (optional). Supposedly it makes 6 servings.

It is a time consuming and labor intensive soup, but it is really good. I have no idea if the leftovers warm up well or not. We've never had any left over.