1pound sliced sweet onion, about 5 cups sliced/2 large onions (Vidalia or Mayan)
1 tablespoon sugar
32oz. unsalted chicken stock
15.5oz can cannellini beans rinsed and drained
1/2pound white potato skin on cut into bite sizes cubes (about 1 large)
1/2 teaspoon salt plus additional for taste
1/4 teaspoon pepper plus additional for taste
1/2cup heavy cream
1/2cup grated Parmesan cheese
In a large saucepan melt butter oven medium heat. Add sliced onions and sugar and cook uncovered until soft and tender, about 15 minutes. Add chicken stock, 1/2 teaspoon and 1/4 teaspoon pepper. Increase heat to medium high and bring to a low boil. Reduce to simmer for 10 minutes.
Add soup into a food processor or blender, working in batches if necessary and puree until desired consistency. Pour pureed soup back into saucepan. Stir in heavy cream and Parmesan cheese. Add in cannellini beans and potatoes and cook uncovered on medium stirring occasionally until potatoes are tender, about 25 minutes.
Season with additional salt and pepper to taste.
Serve warm topped with croutons and a sprinkle of grated Parmesan cheese.
When blending soup in food processor or blender, cover lid with a towel in case any liquid would spill out.