Creamed Onion Soup

2 tablespoons of unsalted butter
3 medium onions (about a pound), thinly sliced
1/8 teaspoon of crushed red pepper
1/2 teaspoon of salt
1 1/2 cup of vegetable broth
1 cup of milk
1 small (3 ounces) white potato, peeled and finely chopped
1 tablespoon of fresh cilantro

Melt the butter in a large soup pot and cook the onion, covered, over medium-low heat, stirring occasionally, until limp and tender, about 15 minutes.

Add the red pepper, the salt, the broth, the milk, and the potato. Bring the soup to the boil over medium heat, then reduce the heat to low and simmer, partially covered, stirring occasionally, until the potato is tender.

Puree the soup until there is just a little texture.

Return the soup to the boil, stirring almost constantly.

When the soup is steaming hot serve it sprinkled with cilantro.