Creamy Potato And Rapini Soup - cooking recipe

Ingredients

1 onion, diced
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken stock or 2 cups vegetable stock
3 cups water (2 c. for a thicker soup)
3 medium potatoes, diced
3 -4 cups rapini, florets (or broccoli)
1 cup heavy cream
2 teaspoons salt (to taste)
1 dash garlic powder
1 dash onion powder
black pepper, to taste
1 tablespoon spike seasoning, brand seasoning blend
1 dash cayenne pepper

Preparation

Melt butter in stock pot over medium heat.
Add onion - saute until onions are translucent.
Stir in flour.
Add stock, water, salt and onion/garlic powders and Spike seasoning.
Add potato and rapini/broccoli - bring back to a boil.
Cover and simmer - stirring occasionally, until potatoes are tender. Rapini is smaller than broccoli and will break apart on it's own. If using broccoli - it should be tender by the time potatoes are ready.
Using a potato masher - mash the mixture a bit, leaving some chunks. Use a hand blender for a smoother texture.
Reduce heat to \"low\" and add cream - do not bring back to a boil.
Add black and cayenne pepper. Adjust salt/seasonings to taste.
Serve - garnish with grated parmesean or cheddar cheese.