Potage Parisienne

Directions

Sauté onions in butter until transparent, add flour and mix well.

Then add 3 cups chicken stock, stir well and simmer slowly.

In a separate pot put the other 3 cups chicken stock, potatoes, leek and bring to a boil.

Let simmer for 20 minutes.

Then mix both pots, add the cream and check for seasoning salt.

Top with parsley.