Saute onions in butter. Do not brown.

Add flour and cook for 5 minutes.

Combine rest of ingredients except potatoes and 1/2 & 1/2. Bring to boil, then reduce to simmer for 20 minutes, stirring often.

Add potatoes and continue to simmer for 1 hour (or until potatoes are fall apart tender).

At this point, I used my submersion blender to blend some of the potato chunks for a smoother soup. You may also use a potato masher or leave it chunky.

Right before serving stir in 1/2 & 1/2.

Suggested toppings: grated cheddar cheese, bacon bits, sour cream, chopped green onions, tabasco