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Peel the potatoes and cut them into small pieces.
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Peel and chop the sweet onion.
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Melt the butter in a medium-sized saucepan over medium-high heat.
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Add the potato and onion pieces and toss to coat.
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Stir fry the ingredients for about 3 minutes.
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Season to with kosher salt and freshly ground black pepper.
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Add the vegetable broth, cream and milk to the pan.
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Bring the mixture to a boil. Reduce the heat to low and simmer for 25 minutes.
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Mx in the mustards and the sugar.
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With a hand mixer, puree the soup.
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Season again with kosher salt and freshly ground pepper to taste.
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Remove from heat and serve. Garnish with chopped parsley, if desired.